All questions

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!

asked by mbierlich over 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 3363 views
Queen of Spoons
added over 7 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Midge
added over 7 years ago

I love my Le Creuset enameled cast-iron saucepan for things like this.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Panfusine
added over 7 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)