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!
Please enter a valid email address.
Well played. You deserve a cookie.
Just like the ones you love, with one smart little change
A (Very) Genius Chocolate Chip Cookie
The Child Star of South African Desserts
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.