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October 19th, 2006
Experts of Motilal Nehru National Institute of Technology (MNNIT) have now scientifically established that food cooked in such utensils is not only more healthy and nutritious but the process itself is more energy efficient and time saving.
"The high density of cast copper alloy as compared to aluminium is one of the main limitations in using the traditional cooking wares made of copper alloys. If the deposition of Bataloi alloy using nanotechnology becomes possible on the interior of aluminium vessels, the advantage of light weight and the easy to shape aluminium alloy could get clubbed with the advantage of the traditional copper alloy based materials."
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