If money was no object, would solid silver be the absolute best choice for cooking pan material? It has the highest heat conductivity of any metal and is not reactive. What might the cons be apart from cost and weight?
 |
 Tip Your Landlord Shirt $21.68 |
|
Moneybisnt an object. It's fake and made up by israelites. Debtmax credit cards and loans then bail out of the country.
Thanks for your contribution.
True but it's melting point is still like 3-4x higher than the highest level of heat a kitchen would expose it to.
>Thanks for your contribution.
fricking lol
Well done on dealing with a schizo.
dude it doesn't need to melt, it just needs to get hot enough to become warped, which is significantly less than the melting point, hell I think pure silver is malleable at room temperature, I know one of my silver coins gets a dent in it if I drop it.
A silver pan is a neat idea but ultimately flawed.
Technically, non-existence is imaginary and things that exist are real. This makes you wrong.
go away Culinalytard
It has a pretty low melting point compared to other metals.
It might be the best, but it wouldn't be any better in practice than copper, or even aluminum. Aluminum has very good conductivity and often comes coated with PTFE, the lowest friction material in existence.
tl;dr, a $20 teflon aluminum pan is the ultimate cooking pan.
aloominnyum has low thermal mass
the real answer is
>steel base
>copper pan
>aloominnyum-teflon coating
My actual nice pan is an All Clad copper core, silver plated
>teflon
Enjoy your cancer.
And you get to consoooom tasty persistent chemicals for free.
Aluminum is linked to Alzheimers disease. Coatings are unfavorable too, as they can be scraped off and added to the food.
I think stainless steel is best.
>Aluminum is linked to Alzheimers disease.
Wasn't that debunked aeons ago?
Teflon bad, but what's that ceramic-like non-stick coating called? It can't just simply be ceramic, like my cast iron pots, can it? Whatever it is, that's what my frying pans are and they're great.
>Wasn't that debunked
It wasn't, but it was also never proven in the first place that cooking in an aluminum pan leads to alzheimers.
aluminum is related to Alzheimer's. They don't know if it's the only cause, a big cause, a small cause, or just related but not actually a cause. They also don't know how much exposure is too much or how much you're exposed to by cooking in an aluminum pan.
If you want to get all scientific. The only way to test if aluminum causes Alzheimers is if you conduct an experiment and feed people or rats as much aluminum as possible and see how fast they develop Alzheumers. But we don't do those kinds of tests anymore
Mendeleev could predict the qualities of metals before they were discovered, what the frick happened to science?
>what the frick happened to science?
It stopped being about making discoveries and upsetting the status quo and started being about confirming biases that reinforce the status quo. That's what happens when you go from science being funded by eccentric rich people to it being funded by corporations and special interests.
What kind of moron would think complex processes (especially long-term effects of chemical exposure for mammals) could be determined ahead of observation?
Even if protein-folding simulation has gotten fancy, the brain has umpteen interacting systems of chemical and electric receptors going absolutely bonkers when you eat anything, and there's a limitless variety of potentially interacting external factors which will inevitably be left out of consideration for any particular case of exposure.
Mendeleev didn't predict the price of tea in China
"Eccentric" rich people were special interests, and they've tended to own and operate corporations. There's no such thing as objectivity, there's no such thing as unbiased, and a status quo either reinforces itself or gets pushed aside by a more self-reinforcing system.
I'm not happy about any of that, it's just kinda annoying when people start putting anything on a pedestal
>What kind of moron would think complex processes (especially long-term effects of chemical exposure for mammals) could be determined ahead of observation?
Pfizer and the FDA.
>This thing that already had prior observation didn't
Too bad, so sad, metals ain't vaccines
>This thing that already had prior observation
Not the most recent ones.
>metals ain't vaccines
But vaccines are full of metals.
Debunked decades ago.
Yes. It turns out that the morons who "found" the "link" used microscopy stains that contained aluminum on the brain tissues of Alzheimer's patients -- and then analyzed the brain tissue AFTER staining it and putting it under a microscope.
Talk about fricking moronic brain-damaged idiots. . . .
Dietary aluminum is inconsequential
wrong
BAM is the lowest friction material known
(boron-aluminum-manganese), its also damn hard too like a ceramic.
nope, too expensive therefore cannot be the ultimate pan
>If money was no object
so what if I wan't some stickiness? I'll stick to my regular stainless thank you, it does both
did a globohomosexual bot write this?
yes
>t. Big Cast Iron
Better big cast iron than globohomosexual and owning nothing. After all, you are the Capitan Hook of picking your own poison.
its really soft so it scratches easy. you would have to be careful what utensils you use in it.
I was curious about silvercookware and how non stick it would be, but couldnt find any videos on it. Does anyone know? does it perform like stainless steel in terms of non stick-ness?
Might easily scratch. Might turn you into Papa Smurf.
that actually looks pretty cool, maybe I'll try drinking some silver particles
>and is not reactive
Yuo fricking idiots...
For daily use, I'd be worried about an excessive amount of silver finding it's way into my food.
Even if it wasn't enough to cause any health problems, what would it do to the taste of the foods?
It scratches easily, it tarnishes easily, and and it seeps into food worse than the $20 pan at Walmart.
I think you should go ahead and get one custom made for yourself.
t.$20 Walmart pan users
Silver is reactive. Eat an egg with a silver spoon and see.
no.
silver stains.
The gayusea guy on youtube talked about this
god frick off adam.
No. Most optimal would be a very thick steel pan. These are hard to make and thus expensive. Steel has only good properties except the non stick part. However it also has the highest metal volumetric heat capacity and good heat conductivity (which really doesnt matter as much as OP thinks, heat transfer from pan to food is much more important)
>What might the cons be apart from cost and weight?
Turning into a smurf.
BTW, yes this is a real consequence of ingesting silver.
Someone HAS to have tried
Silver is non reactive with cooking and any normal cooking will never take solid silver up to a temp that could melt.
So really you're not going to get much silver leaching into your food at all.
That dude has a genetic disorder that causes it and it has nothing to do with ingesting silver.
https://en.wikipedia.org/wiki/Blue_Fugates
>That dude has a genetic disorder that causes it and it has nothing to do with ingesting silver.
he rubbed colloidal silver on his skin.
https://en.wikipedia.org/wiki/Paul_Karason
Still not ingesting silver, that's applying it topically to alter the skin color specifically.
Again, in regards to the pertinent topic (cooking with silver pans), it's a non-issue.
>People suggesting Telfon/PTFE coated pans
For the love of christ don't buy these, they are linked to cancer at worst and Telfon flu at best. They are only ok if you use low to medium heat, but anything on high heat will just endanger yourself. Plus they are not economically viable. Sure, they are cheap, but they last 6 to 24 months. A much more expensive pan of a different material will last you a looong time.
I spent over 8 hours analyzing this shit before buying new pans. Here's my conclusion:
Stainless steel, ceramic, cast iron, aluminum, carbon steel, copper etc all have their pros and cons. My research has led me to conclude that steel is the king of pans, with cast iron coming in at close second and carbon steel at third. Stainless steel is indestructable, it doesn't corrode and it conducts heat like nothing else. The only drawback is the stickiness, but that can be circumvented using one of two methods:
1. Burn the pan in using an oil with a high cooking point. If done a few times, it will create a natural non-stick coating.
2. Actually waiting at least 3 minutes on medium heat (do the water droplet test to time it right at first) before putting food on it, will ensure nothing will ever stick.
My two $15 12" Excalibur-coated restaurant supply store teflon pans have lasted me over five years of heavy use now and their surfaces are still fricking flawless.
The coating doesn't break down if you keep the heat to medium or lower, you don't put them in the dishwasher and you only use nylon or wood utensils in them.
I fricking love my $15 restaurant supply store teflon pans.
How many times must we have this discussion? Cast iron is best.
Doesn't it rust very easily
>nah bro it's fine, just dry it out perfectly after touching water and coat it with oil when you leave it in the open air.
>bro trust me
Silver is fake. I would prefer a pan made out of bitcoin or maybe NFTs.
OP here thanks for the lively discussion never in my life will I actually buy one but this thread has been funny. Big cast iron can suck my dick
Well yeah it's incredibly expensive, pic related
is $7,400
A 12.5" Saute pan is $14,000
You'd have to be moronic or so incredibly wealthy that money has lost meaning in order to spend a used car amount of money on a single pan.
just commission a dude to make a mold and make the pan, it'll cost a lot but nowhere near 7400 or 14000
Casting simply isn't as strong as forging, i'd have to imagine you'd want to forge silver for this use, casting is fine for like a silver ring, necklace, etc.
But I don't think casting would work great in this case. It's fine for iron where you've got a ton of weight and material so minor interior imperfections aren't relevant, but on something smaller and thinner like you'd want with silver, I don't think casting would give you a good result.
the one in the picture looks hefty. look at the rim
It's not that hefty, cast iron is THICC.
Good PREMIUM cast iron is ~3mm thick. Cheaper shit is often around 4-5mm thick in the sidewalls and sometimes thinner for the base, but still probably around 3-4mm
That silver looks to be maybe 1.5 to 2.5mm at most.
Forged metal will always be denser than cast metal, so forged silver at 1.5-2mm is going to have more material than a 1.5-2mm cast silver piece.
yeah, i'd imagine there's a lot more to the process than just molding it and casting it
Can't you just hammer silver into shape? No way all those fancy platters and teapots are cast.
Forged is more labor-intensive, but provides higher quality and you can insure the interior is free of voids and other defects that casting can introduce.
So yeah, all of this shit would be hammer forged, not cast.
Silver is a soft metal like gold, would be extremely warped after a decade. Needs to be plated with steel.
They all use sterling, not pure 100% silver.
Sterling is what actual silverware is made from, and I have silverware that has seen near-daily use for 40 years and holds up fine.
>not reactive
Technically correct but it tarnishes readily. Cook a single egg in a pure silver pan and you'll get disgusting discolored mess that reeks of sulfur.
?t=70
If money was no object you go eat outside every day and never cook for yourself, so that rules out silverware.
Copper is pointless as it doesnt work on induction. And is unsafe.
1 stainless steel ikea pot, 1 cheap steel/ teflon pan you replace when the surface starts to stick, 1 steel soup pot, all with heavy, thick bottoms will work best.
>is not reactive
silver is quite reactive, that's why it tarnishes
also, consuming excess amounts of silver can make you ill. it's called Argyria
>highest heat conductivity
This is generally a good thing, but there are times when you want a pan that won't cool down as much when you drop cold food into it. I guess if money isn't an object then you could just have a very think silver pan.
the main problem is its very soft, and as it heats it gets even softer so a normal fork or scouring pad will scratch it up.
it also has a lower melting point. thats really only a problem in industrial kitchens though as most home gas burners only get to between 1000 and 1400 degrees.
Silver is really soft. It would get really malformed really quickly.