Quote:
Originally Posted by Gogar
Ok so here's a cheffy question:
Does a person -want- a particularly thick skillet or saute pan?
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I don't. A thick one is good if you are leaving the pan unattended to. A thick pan distributes the heat and doesn't get hot spots where things can burn. I use multi-layer stock pots because I can leave them on the stove for hours and not worry about anything burning. The heat sink also wraps up the sides, so the contents get heat from the bottom and a bit of the sides.