Archived posting to the Leica Users Group, 2003/07/27
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Excuse me if this has been said before - I have been deleting most posts recently as I am busy. Titanium must be the dumbest choice for cookware. Titanium has an exceptionally low coefficient of thermal conduction (for a metal). It is about the nearest thing a metal gets to an insulator - and is used as such in high temperature applications! It is of similar strength to steel, depending on alloy. All the technical details on that site are bs! It is amazing what fashion and ignorance can achieve. Frank > Martin Howard pointed out > > Dennis Painter jokingly referred to: > >> http://www.titaniumart.com/cookware.html > > This links extols (on topic? ;) the virtues of titanium cookware, > including "antimicrobial titanium dioxide (TiO2) kills bacteria when > exposed to ultraviolet light". > > Call me dumb, but how much ultraviolet light does the average kitchen > have (from what I can understand, we're talking HOURS of DIRECT > sunlight for the photocatalytic activity of titania to be effective)? > And isn't the whole point of COOKING food that it KILLS BACTERIA and > makes it fit for human consumption? > > Sheesh. Ad copy writers. > > M. - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html