there’s a japanese dish called blue carp. it’s a carp boild in so much salt and vinegar that the meat really turns blue. yuck!
IANAMetalurgist, but I call complete bullshit on this. While a thin walled pan will absolutely be warped from prolonged exposure to heat, you’re telling me that the heat of an ordinary stove is enough to turn both metals into some sort of semi-liquid state, to the point where copper atoms start passing through the aluminium and ending up on top? Ignoring the fact that copper has a higher density than aluminium, this is as far as I know simply not how metals react to heat.
Anybody care to correct me, or would you like to provide a cite, John?