heavy-bottomed saucepans?

Reading through the recipes of the finalists for the "best pudding" contest I noted that a heavy-bottomed saucepan is called for in both. I was wondering, when do you use a heavy-bottomed in a recipe and why? Also, any recommendations for which ones are good to buy? Thanks!



Panfusine March 4, 2011
the heavy bottom ones are much slower in warming up, but better at retaining heat & transferring it more evenly to the food being cooked.
Thinner sheet metal heats up more quickly & unevenly (notice how the scorch marks tend to match the gas burner flame!) & transfers it equally fast, scorching the food.
Its kind of like a capacitor in that sense!
Midge March 4, 2011
I love my Le Creuset enameled cast-iron saucepan for things like this.
Queen O. March 4, 2011
Heavy-bottomed saucepans are great for anything, but in particular for things that may be easily scorched like puddings. Also stews or things that stay on the stove for a long time. Heavy bottoms in pans make the heat more controllable and evenly dispersed.
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