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Mr Libido Incognito

wrote on 10 Jan 2007 in rec.food.cooking

> 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?
>

I don't know...I've burnt stuff in thick bottomed pans as well as in thin
bottomed pans. Just cause the base is thick doesn't make it foolproof. I'd
say a little bit easier. But again that's a relative term.