Chemistry Majors...Materials/Metal alloys for food preparation - frying & grilling surfaces of appliances?
Stainless Steel is ideal, aluminum & iron work well for cooking surfaces...
There is an electric skillet made back in the 1970's that uses what is called a "hard anodized material" that is non-stick. It is completely submersible for cleaning.
QUESTION:
Do you know any details about a material like this, as far as their durability and safety factors? I know that non-stick has a history of flacking off after a number of years, and I don't want that. I would be using just soft heat-resistant rubber/silicone spatulas and wooden utensils when cooking, also.
For a pic of the skillet I have in mind, here is what I am addressing for example:
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&rd=1&item=350045476988&ssPageName=STRK:MEWA:IT&ih=022
Would it be possible to STRIP off the non-stick and be using just the metal surface underneath (yeah, I know, not a good idea...). This pan has very strong interest; people bid high $ for used ones, so must be good product?
040808 2:45
Looks like this material is ok and still used today. See the attached products links below:
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&rd=1&item=230240594719&ssPageName=STRK:MEWA:IT&ih=013
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&rd=1&item=350044662612&ssPageName=STRK:MEWA:IT&ih=022
Perhaps the application of the alloy has improved upon, but for now, products are being manufactured that appear to carry the same "trade name" and used in the same fashion.
I hope I helped.
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