| 摘要 |
Article of cookware has upright walls and surrounding bottom-cooking surfaces that are both formed from titanium or an alloy thereof at a first thickness. The cooking vessel also has a thicker bottom formed of a material more heat conductive than titanium, thus allowing the vessel to be of significantly lighter weight, or have superior uniformity of heating due to a thicker bottom formed of a more heat conductive materials. The bottom is optionally formed of anodized aluminum as the titanium walls withstand the corrosive environment of the anodizing bath. |
