Even Heat Cookware, Including Bakeware

by blackspanielgallery

First the ceramic pan eliminated the danger of gas release from some nonstick surfaces. Now the cookware and bakeware also provide even heating.

I was walking through a store and a large display of copper colored pans caught my eye. Copper pots are nothing new, but the display was so large it seemed to be an introduction to something that is new. Indeed, it was.

Soon I was looking at another display of copper colored pans, and they seemed to satisfy every baking need. Were these and the pans the same? Well, they were closely related but with a significant difference. The maximum temperature they would withstand.

The Similarities of Copper and Titanium Ceramic Cookware

frying Pans and More

There are similarities in the two groups of products.  They both claimed an even heating, a feature any cook would appreciate.  Another common feature is both were made with a ceramic.  This is obviously a version of ceramic cooking items designed to give the advantage of those non-stick pans without the same danger of gas release if overheated some older pans had.  But these were not purely ceramic, nor purely metallic.  They blend the advantages of both.

 

Metals Spread Heat

The way a metal heats far from the heat source is that the atoms share some electrons, those that are free to move from atom to atom.  When these electrons acquire heat energy they move about, and share that energy with the metallic atoms far from the source.  This is why a frying pan with a metal handle can cause burns if grabbed while hot.

Copper Ceramic Pans

Some of the pans, the skillets, were of a copper ceramic material.  The copper allows the heat to rapidly spread, and the ceramic component allows the hardness needed to resist scratching and the ability of the surface to be easily cleaned.  These are useful up to five hundred degrees Fahrenheit, so I would think they can be cleaned in a dishwasher.

 

Bakeware

The bakeware can be used at even higher temperatures than the copper ceramic pans.  These pieces are made of titanium and ceramic.  They have a heat rating of up to eight hundred degrees Fahrenheit.   They can be used with any stove, and even in ovens, including for broiling.

 

The Grill and Griddle

One version of the titanium ceramic cooking devices is the grill which when turned over becomes a griddle.  Imagine an even temperature grill and griddle that is easy to clean.  And the size is small enough to fit into a dishwasher, for which the titanium ceramic pieces are approved. 

 

Baking with Titanium Ceramic Pans

The titanium ceramic bakeware comes in a variety of styles for different uses.  There were shallow and deep pans, cupcake pans, and even brownie pans with square cups.  The titanium ceramic pieces that can withstand the higher temperatures are apparently being used to push the technology well past the temperatures at which the skillets can be used.

 

This article contains links to affiliate programs from some or all of Amazon, Zazzle, Viglink, and Ebay through Viglink, and Adsense advertising.  These must use cookies to allow for proper crediting.

 

The introduction image is of one of our products on Zazzle, and we own the rights to the image used in creating the product.

Updated: 06/27/2017, blackspanielgallery
 
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blackspanielgallery on 05/30/2017

well, baking does, but not likely past 350 degrees. The broiling setting gets an over to about 550, too hot for the copper, but well under the rating for the titanium.

Veronica on 05/30/2017

Thank you. I suppose most cooking doesn't get much higher than 212F / 100C so that answers the question.

blackspanielgallery on 05/30/2017

I am not certain, but titanium is used in strong steel and copper is in use for cookware already. The titanium ceramic pieces are rated for 800 degrees Fahrenheit, higher than a broiler gets, but the copper ceramic pieces are only good to 500 degrees, not good for broiling.

Veronica on 05/30/2017

Apologies i am not a physicist by any stretch of the imagination. I wonder if there is any danger from very hot metal " leaking into the food ? Or would the temperatures need to be higher for this to occur ?

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