Lepetitfrancais
Assistant Cook
Hi everyone, I'm new to the forum, went through quite a bit and found it very helpful .
Anyhow, I just bought a set of the Triply Calphalon. I have a concern with the aluminum in the pan since it surrounds the pan from top to bottom. The aluminum is "sandwiched" between the 18/10 (T-304)steel. My concern is actually with the thickness is the steel between the inside and the aluminum. I called Calphalon directly and they can't tell me how thick the steel is , all they say is that it was approved by the FDA and EPA and that the pan is safe. This does not mean much since you all know the FDA and EPA approve full blown aluminum pans to be sold in the US...
So anyway, does anyone think that after a while you could eventually ware through the steel to the aluminum? I hope I don't sound to paranoid but I just heard to many ugly stories re aluminum from my sister that happens to be a bio chemist...
Anyhow, I just bought a set of the Triply Calphalon. I have a concern with the aluminum in the pan since it surrounds the pan from top to bottom. The aluminum is "sandwiched" between the 18/10 (T-304)steel. My concern is actually with the thickness is the steel between the inside and the aluminum. I called Calphalon directly and they can't tell me how thick the steel is , all they say is that it was approved by the FDA and EPA and that the pan is safe. This does not mean much since you all know the FDA and EPA approve full blown aluminum pans to be sold in the US...
So anyway, does anyone think that after a while you could eventually ware through the steel to the aluminum? I hope I don't sound to paranoid but I just heard to many ugly stories re aluminum from my sister that happens to be a bio chemist...