The Heat Equalizer needs to be placed between the heat source and the pot or saucepan so it can distribute the heat evenly. When you use the Heat Equalizer, you will no longer need to worry about foods burning or sticking to one place.
• No more hot spots in the middle of the pot where you have burned food.
• No more constant stirring because the Heat Equalizer will heat evenly across the whole surface.
The Heat Equalizer’s main use is to equalize the temperature across the whole surface. It distributes the heat evenly, this way you can turn any pot into high end cookware.
Intended uses are for slow cooking and/or simmering any foods, especially sensitive items like rice, oats, caramel, soups & tenderized meats. The Heat Equalizer will even improve the performance of your Dutch Oven and can also be used for thawing or defrosting.
• Aluminum is a lightweight metal, and it conducts six times better than Stainless Steel (thermal conductivity is 210W/m-K). In addition, Aluminum is inexpensive making it the most popular choice for cooking.
• Normal intake is roughly 10 milligrams of Aluminum daily, mostly from food. Aluminum pots & pans provide only 1-2 milligrams of this total. While Aluminum has been associated with Alzheimer’s disease, there is no definite link proven. The World Health Organization estimates that adults can consume more than 50 milligrams of Aluminum daily without harm. This is why it is important to use Stainless Steel pots & pans with the advantage of having an Aluminum bottom to equalize the heat.
• During cooking, Aluminum dissolves easily from worn or pitted pots & pans. The longer food is cooked or stored in Aluminum, the greater the amount that gets into the food. Leafy vegetables and acidic foods, such as tomatoes and citrus products, absorb the most Aluminum.
• This is why you should only use Stainless Steel pots & pans for cooking and use the Heat Equalizer to keep you and your family safe from Aluminum.