I’m looking to get 2 raw aluminum skillets and while I’m at it, probably a saute.
Thick 2gauge , aka 6.54 mm thick raw aluminum.
Point two five line .
I have pretty much every variant of cookware - CU, SS/ALU so this is more a curiosity to appease my cookware collection syndrome that anything. 2 ECI and the paperweights in my stash are the 2 Field Cast Iron skillets. I bought them knowing I would regret it, but since everyone and anyone seems to love and tout Cast Iron, I bought the Field to re-visit the material .
So let me hear it. Do you have any raw aluminum cookware in your -batterie-
I do have 3 Alu Pro Skilets which are close at 5mm thick. But I generally only use these for fish, starchy stuff, etc.
