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I'm a librarian and I found this thread because I have a patron who is also looking for one of these. It looks like they sell them here: http://www.seadogboatingsolutions.com/omnia-stove-top-oven.html Hope that helps! -Kate


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If Your Sauce Pan is Stainless Steel All grades of stainless steels are iron-based alloys with significant percentages of chromium. Typically, stainless steels contain less than 30% chromium and more than 50% iron. Their stainless characteristics stem from the formation of an invisible, adherent, protective and self-healing chromium-rich oxide (Cr2O3) ...


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Although not directly an answer to the material question, I want to point out that the shape of your cup can have a pretty big influence on the taste as well. Most commonly known is the fact that wine is served in special glasses that support the way you can taste the wine. In this case, the shape of the glas directs a lot of the smell directly into your ...


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If you had vessels of the exact equal shape, you could have gone by material. But in reality, you are likely to have different shapes and sizes, so there is no good way to tell which one to use. The general rules (each of which holds as long as the features in all the other ones are kept equal) earthenware is better than glass, which is better than steel. ...


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It shouldn't have any effect, in the sense of any flavors leaching. If your container does change the taste, you should replace it. But it would be very unusual to chance upon a taste-changing container. Most cookware is non reactive, and containers meant for preparing and serving tea even less so. For example, untreated aluminium is reactive, but I've ...


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My stove came with the house and I have to say I love, love, LOVE my glass cooktop! Especially in a smaller kitchen like what I have, it provides another flat and even workspace as needed. I have used cast iron, cast iron enameled (Cuisinart), Paul Revere copper bottom, and stainless stock pots and all is fine. I use med to med high heat to heat the cast ...



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