Cookware

no because particles can still vibrate threfore passing on the thermal energy

Yes. We just bought them, and discovered this problem, and are thinking of taking them back.

I've worked in restaurants for the last 5-6 years and the chefs/cooks have always used the Browne-Halco brand because they are durable and light. Chefs are pretty particular so I'm gonna have to trust their judgment. :)

If the cookware can always be treated carefully, if one is careful so as not to burn foods and if concerned with food purity, glass would be the better choice. Pure, clear, uncolored glass is better in chemical safety if you are evaluating the potential for chemical leaching due to the interaction of foods with the cookware. If the glass is colored or glazed, the chemicals that are used might be a problem.

Glass is worse in that it can develop cracks which can be hard to see, and small chips can get into food. It can also shatter, and sharp pieces can be dangerous. Adding color to the glass makes chips and pieces easier to see, but might compromise the chemical safety of glass.

Glass also lags behind stainless steel in the category of thermal conductivity, so it is easier to burn food with glass cookware..

Stainless Steel is better in strength and durability. It also better than glass in conducting heat, which lowers the chances of burning the food.

Metal cookware is more popular than glass cookware in homes and in restaurants, so there will be far more choices in stainless steel. There are many companies that make lower quality stainless steel, so it important to consider the quality.

None of them are good to use around any type of birds...and actually they're not great for humans either. All nonstick coatings give off fumes when heated that are poison to birds. Many birds have died for just this reason.

Stick to stainless steel!!!!

Cookware typically goes on sale around the holiday season. Starting in October, stores begin putting cookware on sale in time for people to buy it to prepare meals at Thanksgiving and Christmas.

yes

If the company does not have its own website, a catalog that sells that brand (try Chef's Catalog and others like it) might be able to help. But the best bet is the Internet. Google the company itself, then, if that doesn't help, the general type of cookware you bought from there.

Copper cookware is the very best in terms of precision; when you adjust the heat on the stove, the metal conducts quickly and the change is almost immediate. It is also the most attractive and heavy enough (compared to aluminum) to sit solidly on the burner. That's the good part. There are basically two disadvantages: You have to quickly dry and sometimes polish a copper pot or it quickly discolors or corrodes. No other cookware needs this level of maintenance. Second, copper is very reactive with food (acidic, specifically) and is generally lined in tin or stainless steel. Tin wears away, so stick with stainless lining. The catch is that copper pots are expensive to begin with, and with a good stainless steel layer, they cost even more.

Stainless steel pans are a bit less conductive, but not in a terrible way. They are cheaper, don't need any special treatment (can go in the dishwasher, for instance) and don't react with foods at all. Bottom line: Unless for aesthetic "hanging from a pot rack" reasons, stainless is a better bet.