On 10 Jan 2007 02:51:40 -0800, "
> wrote:

>
>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?

We I grew up (in the dark ages) we had nothing but thin aluminum pans
and I learned how to cook without burning food just fine. Thick
bottomed pans are not going to remove the need to keep a careful eye
on whatever is on the stove. If you are burning things, turn the heat
down or even with a thick bottomed pan you will have a nice and even
pan that is too hot.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974