Re: Taste: Microwave Heating vs Boiling

[Chuck Britton <britton@NCSSM.EDU>]

The 'Revere Ware' tea kettle sitting on our stove has a copper bottom
both inside and out.
I am not sure if this kettle predates the demise of the 'original'
Revere Ware brand.


At 10:33 PM -0600 2/16/01, brian whatcott,  you wrote about Re:
Taste: Microwave Heating vs Boiling:


> At 17:49 2/16/01 -0800, you wrote:
>  >>-- ions --  I assume, as others have stated, the difference is mostly metal
>  >>ions from the tea kettle.  My preferred tea kettle has stainless
> steel sides
>  >>and a copper bottom.  I suspect the copper is the key.
>  >
>  >What is the probability of enough copper tunneling through
>  >the stainless steel to taste?
>  >
>  >Leigh
>
> It is an interesting observation that copper utensils usually have a guard
> layer. In French cuisine, the copper pots are regularly tinned to keep the
> copper covered.

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Chuck Britton                                   Education is what is left when
britton@ncssm.edu                               you have forgotten everything
North Carolina School of Science & Math         you learned in school.
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