Mr Libido Incognito wrote:
> 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.

Looking on Amazon, I can get milk pans with 6.5mm thick bases, which
are thicker than

> 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.

How much easier does it make it? All else being equal, would a 6.5mm
thick base be an order of magnitude better than a 5mm base? Or would it
only be a minor improvement. I understand that a thicker base makes
burning less likely, but was wondering precisely how much less likely.
If I'm having trouble now with cheap thin-bottomed pots, is a thicker
bottomed pot going to make it much easier, or only a little bit easier
to make it?