cool! Looking forward to a practical comparison.
cool! Looking forward to a practical comparison.
Remember: You're a unique individual...just like everybody else.
I got it from onlinemetals.com. Here is the link. After picking thickness, you can choose a standard size or plug in a custom size at the bottom.
k.
Danny 'Zwiefel' Owen - 1971-2016 Moderator and Knife Knut for Eternity. RIP
That was the Hmmm part. It was hard enough getting the blessing for two knives for this year but I think it would be a good buy overall. Question too is how thick should a person go on these? I know the Benna is 1/8" but for something with some indirect heat, should it be a little thicker? Then the weight comes into play too.
That Chow/Modernist Cuisine video up thread said .5 inch to 1.5 inch for aluminum. Not sure how that translates to copper though. My feeling was that I would test the thinner copper out agains the aluminum and then get a two-burner diffuser in aluminum if it is better and (if not) save up for a two burner copper one.
k.
Danny 'Zwiefel' Owen - 1971-2016 Moderator and Knife Knut for Eternity. RIP
2.5mm is typically considered about perfect for copper cookware, but a diffusor and cookware have different missions... i'd probably try the 1/8 inch.
My aluminum version varies in thickness. in some places about 1/2" in others about 3/8" (eyeballing). been pleased with it...but only use it as a diffuser for stuff likely to scorch at the minimum flame my stove can produce....not for defrosting/etc.
Remember: You're a unique individual...just like everybody else.
So if you were to use a diffuser plate, would preheating take longer? I'm curious to see what others think of thick aluminum vs. thin copper, since the video I sent out would definitely recommend thick over thin.