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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)