Originally Posted by
skidder
Any advantage to cooking the noodles in a carbon-fibre bowl instead of the cup they come in?, Maybe titanium, maybe aluminum, or is 'steel-the-real-deal'? Maybe a bowl that's laterally stiff and vertically compliant would create better heat (power) transfer and cook the noodles faster?
Titanium offers lateral stiffness balanced with vertical compliance.
It’s comfortable, light, stiff, corrosion resistant, and longer lasting than the other cup materials.
Thus it is the material of choice by the boutique custom ramen cooker crowd.
