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Mr Libido Incognito

wrote on 09 Jan 2007 in rec.food.cooking

> Hello all.
>
> I'm considering buying a "thick bottomed pot" for making fudge. Problem
> is, I don't know much about the process.
>
> One of my problems in making fudge is that I'm a vegan, and use soya
> milk to make fudge. I think that soya milk burns even easier than cows
> milk, making burning a major problem. I don't know how thick my current
> pots are, but I doubt that there are "thick" bottomed.
>
> I went to a shop and asked what they had. They pointed me towards a pot
> with a 5mm base. The cost was £25 (about US$50), marked down from £75
> (about US$150). I realise that doesn't mean that the pot is necessarily
> a bargain :-).
>
> My questions a
>
> [1] Is a 5mm base considered "thick"? Is it the right thickness to make
> cooking fudge on a gas stove much easier than a "regular" pot?
>
> [2] If I get a suitable "thick bottomed pot", either the 5mm one or a
> thicker one, is it really going to make it much easier to make fudge
> without it burning?
>
> Thanks in advance for any feedback.
>
>

The thicker the bottom of the pan...the part that is heated....the more
even the heat will be..Thick bottomed pans won't stop you from burning
stuff, But it does allow you to do it evenly.

Even heat allows for better temperature control, which make cooking
easier, fudge, soup or stewed apples... hot spots make for scorched food
in a pan more likely.