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You have your very own very weird pot! You also can use it as a single point support since the triangle is the strongest isometric shape in geometry. As far as heat conduction is concerned, it is NOT - emphasized - a great shape even if it were cast iron, which I also emphasize since the heat conduction value is historic in that metal.

In the 60's an excellent cookware set was sold - at exorbitant prices - call Presto Pride. It was rivaled by Hudsonware. Both were stainless steel with a cast iron core. The pots featured a lid indentation that the matching material lid fit neatly into, and in the cooking process, moisture forming on the lid was directed to that recess to form a 'wet seal'.

Geometrically, a cooking pot should be round for even, and more equal dispersion of heat. The materials used to construct the cooking pot should be a dense ferritic compound. For a more intense study of metals - see the related link.

Current alloys of stainless afford a number of desirable traits in manufactured cookware; ease of cleaning, lack of rusting, but most importantly an atomic structure that distributes heat readily and evenly.

Cheap stamped, light weight cooking pots are a disaster looking for a place to happen. Since the metal is too thin to evenly distribute the heat, burned food particles are a common occurance, as is rusting, denting and misshaping of the pot to lid.

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13y ago
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