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  1. I'd be more concerned with oil breaking down into carcinogens at 450F+ temperatures, than with tin. Tin doesn't come into contact with food long enough to give you a harmful dose. Unless you like chewing on your cookware or something. Popularity is a terrible way to measure quality. Most commercial kitchens are extremely price sensitive, and most newly opened restaurants don't last even 3 years, so there's huge pressure to use the cheapest stuff that will do the job even if it doesn't last... hence the cheap aluminum that eventually warps or loosens rivets. High end restaurants so
  2. Hi folks, I couldn't find a particularly relevant thread to post this in, after skimming many pages of thread titles, so I started a new thread. Anyway, someone from Chow told me that some people here were interested in cookware thickness, and that I should share my findings with them. So here you go: http://www.centurylife.org/how-thick-is-insert-brand-cookware-how-thick-is-the-base-how-thick-is-the-clad-layer-where-was-it-made-is-it-induction-compatible-and-how-long-is-the-warranty/ I hope at least one person found this interesting/useful.
  3. Welcome! Your first post is making me hungry lol.
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