Is copper or stainless best for kettle bottom?
247757
I've never used the vinegar cleaning although I think it may not hurt. What I do is after each use the kettle is emptied out and I leave the top & spout open to air dry. No problems encountered.
247758
Copper is better for it heats more quickly. Other than that they are pretty much the same.
102360
I tested this with a magnet. The bottom and body are ferromagnetic (contain iron and are likely steel). The spout and top are not ferromagnetic and are therefore made of some metal other than steel. The kettle is not heavy enough and too shiny to contain any cast iron. The steel components are likely stainless, not cast iron.
2169449
The kettle is completely stainless steel on the inside. There are two small BPA plastic covers for two bolts at the bottom and BPA plastic window along the side with the measurements. The pour spout is also Stainless Steel.
1133687
Epoca customer service says it's sandblasted stainless steel, which is potentially toxic and I returned my kettle. Stainless steel is an excellent cooking surface *unless* it has been damaged via harsh scouring or otherwise (and sandblasting is pretty harsh!). In that case it can leech nickel which is toxic. Google "healthiest type of cookware" for more info.
936763
I haven't tried it on a stainless sink but tried on a copper sink and it turned out fabulous.
1916082
I would not use it in a high risk application like this. It will eventually fail and spray anyone near it with hot salt water. Even brass will corrode, so stainless steel would be the best choice for the temperature and the corrosion.
1583440
I use Twinkle brass and copper cleaning kit. It's very easy to use and brings the kettle back to new condition. You can buy it from Amazon, too.
528244
No, this unit has a copper bottom. You need to find a kettle with a ferrous metal bottom for induction cooking. Take a small magnet to the store and touch the bottom of the kettles, if it sticks to the bottom, the kettle will work on an induction stove.
2123454
The kettle is almost all stainless steel. I've had mine going on two years and it's still working great. I will clean it every couple months with a vinegar / water mixture. According to the Cuisinart website, it is BPA free: http://www.cuisinart.com/products/tea_kettles/cpk-17.html
726805
Not certain. Bottom is double clad stainless. Works very well on my gas and portable electric tops.
617445
The heating element looks like a stainless steel plate, but not water tight. There should be no rusting if you don't dump water onto the plate. It is very easy to keep the plate clean actually, since the kettle is cordless.
577180
stainless will hold up better to moisture, won't rust out. Carbon Steel is typically stronger and holds an edge longer, but needs to be treated with some sort of oil to protect the finish from the elements.
2093092
Yes it is, for more information go to their website. http://www.all-clad.com/Pages/Collections/COPPER%20CORE.aspx
1800859
This copper sink has 99% pure copper and 1% zinc this is important because provides durability and Resistance to Corrosion. The factory that produces this sink maintains a strict quality control program that guarantees no lead is used. Copper is more sanitary than most other basin materials and is actually "antibacterial". Science shows us bacteria can live for days on a stainless steel surface, but for only a matter of hours on copper.
27174
I purchased this set 2/18/12; it is stainless steel and all of the pots/pans have copper bottoms.
786110
Vibrant Stainless if your sink is mirror finish. If your sink is matte finish, chrome is recommended.
1799078
This is what Nambe wrote about their products. It does not appear that the kettle has a copper base. We have this kettle and the only thing I can say is that the whistle has taken a little while to get use to but I really like the kettle As with all Namb metal pieces, function stands beside beauty in purpose in our signature alloy blend. The proprietary eight-metal aluminum-based alloy has the luster of silver and the solidity of iron. It can be preheated to 500 degrees or chilled in the freezer. This, coupled with its superior temperature retention properties, makes Namb alloy markedly useful for cooking and serving