11 hours ago, JoNorvelleWalker said:
Your mileage may vary. Brooklyn makes a very limited range of stuff. Did I mention very? Meanwhile we are still waiting for your miracle line of cookware.
Yes, BCC has (re)started small. But its line has grown to include sautes, rondeaux, stockpots and--recently--saucepans. So I don't think "very limited range" is fair or accurate. But it is better than Falk.
I cooked myself "hyperconductive eggs" this morning, in fact. I wish I could snap my fingers and have the pans instantly available to retail market. However, as I have learned from the major manufacturers' development people, it takes 6 YEARS on average to bring a truly new construction to market. This technology and its associated patents will be licensed to an established maker. We are "making" only in the sense of proofs of concept and prototypes from which Big Pan can judge performance, cost of production, margin, etc. We have an all-stainless-steel version in the works we expect can be made for no more than the cost of cheap clad, yet is at least 4x the conductivity of copper. Stay tuned--you might see it shown by the winning licensee at the 2018 IHHS or Ambiente tradeshows.
The tech also has appliance applications--imagine an oven with completely even, variable heating on all 6 interior surfaces, almost no preheat time, and reduced electrical consumption. Or 1 million fast-food clamshell griddles that don't need to be on all the time...
