Ok so here's a cheffy question:
Does a person -want- a particularly thick skillet or saute pan?
I thought the idea of a great skillet or saute pan was that it only be just thick enough to provide even heating but also a lot more responsiveness and control, especially for those times when you're doing something sensitive and want to get off the heat quickly.
Seems like all the all-clad and lecruesets and all that are 3-ply and not particularly 'heavy.'
If I want something heavy that holds heat like a cast iron pan don't I just use a cast iron pan?
Thanks! Just trying to lern something.
