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Originally Posted by L-Pink
ON a skillet you are correct, IN a sauce pan or stock pot I am correct.
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Nope, you are not. In a sauce pan or stock pot you need a thick bottomed pan as you want to simmer and regulate the heat more precisely. A thin bottomed pan will lead to the bottom of the pan being burnt. Every pan needs a thick bottom.
PS: I went to culinary school and was an exec chef for 12 years so I am not just pulling this out of my ass.