Copper clad Stainless steel

Post by LWTCS » Thu May 13, 5:17 pm

Goto KLS to know more.

Solder will stick to stainless too.

A quality iron and bar solder could make life easier.
How much more is regular sheet copper?

Trample the injured and hurdle the dead.

The company is the world’s best copper clad stainless steel sheets supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.

I own a copper sauce pan that has about a .8 mm stainless lining-very thick. So I think the limit in thickness goes the other way. That is, it&#;s my guess that it&#;s difficult to stretch a very thin lining. And Falk was trying to make just such a performance pan to compare to tin.

I have seen a thin stainless lining on a new Mauviel copper pan tear at the top of the pouring edge. And I remember Falk had problems drawing their deeper pots, even somewhat recently, although I&#;ve not seen or heard of the same problem with Mauviel for some reason. And with Falk, I think it was the stainless lining that gave them the problems- Although they also mentioned in one of their patents, the copper getting an orange peel effect&#; Falk USA has stated that their patent expired in , along with any fees associated with it.
http://www.google.com.mx/patents/US
Quote:
FalkUSA
Hi, The patent expired in . I don&#;t think the rumor of them manufacturing and distributing bimetal has served them well over the years. Falk is a small, family-owned company that takes pride in their cookware designs and hand-finishing, as well as the contributions they&#;ve made to the industry regarding the patented technology. I think a lot of that has been lost through misinformation. Its much more in line with the size of a Brooklyn Copper than a Mauviel. Take a look at their manufacturing video sometime if you want to get a better sense of their operation.
Quote:
FalkUSA
Hi, just to clear up the stainless steel speculation, Falk uses 200 micron austenitic 18/8 stainless steel. This is a non-reactive stainless steel that is widely used in the cooking industry. As you probably know, the 18 refers to the percentage of chromium in the alloy, which gives SS its non-reactive nature. The 8 refers to the nickel content. There is no noticeable difference in reactivity between the two grades, however the presence of some nickel in SS is important. 18/0 would be a problem. Both 18/8 and 18/10 are considered Type 304 stainless steels and are both considered non-reactive grade. The reason that Falk doesn&#;t use 18/10 is because of the additional rigidity of that product. At only 200 microns thickness, with 18/10 there&#;s a slight risk of micro-tears, cracking or other damage to the SS during the production process&#;"

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