Thread: GFY Cooks: Pots and pans?
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Old 08-22-2006, 12:22 PM  
L-Pink
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Quote:
Originally Posted by BusterPorn
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.
As a chef You must be familiar with All-Clad, one of the best if not the best in cookware. None of their products have thick bottoms. None.


http://206.210.90.92/

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