> wrote in message
oups.com...
>
> 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?
>


Revolvers and some semi-auto handguns have no safety. Friends have told me
they think that's dangerous. I tell them "YOU are the safety". Sometimes I
ask them if their BBQ has a device to detect burning hair or clothing, or if
it's their job to not get too close to the flame.

Let's simplify your quest: With cookware, there are two categories:

- Junk. Avoid it. That's easy. But, an attentive cook can work with junk if
necessary.
- Major brands which are thick enough, so you select based on other features
(non-stick, type of handle, etc). If you buy almost anything from Cuisinart,
All-Clad, Calphalon or similar brands, the products will have bottoms that
are thick enough.

No matter how thick the bottom, it's still possible to burn food if you're
not attentive. One way to further minimize the possibility is to buy a thing
whose name I don't know. I have one - it's a thick metal disk that goes on
top of the burner to diffuse the heat. I got mine at a local store,
www.cooksworld.com. Call them and ask about this "thing". They'll sell you
one.