Is it supposed to be concaved on the bottom or perfectly flat?

Vince Poroke wrote:

> Is it supposed to be concaved on the bottom or perfectly flat?

It depends. I have the 5.5 quart that is concaved.

"Dave Bugg" <deebuggatcharterdotnet> wrote in message >...
> Vince Poroke wrote:
>
> > Is it supposed to be concaved on the bottom or perfectly flat?
>
> It depends. I have the 5.5 quart that is concaved.

What is the bennefit of having it concaved? less surface making
contact with the heat I would think. What brand is it?

Vince Poroke wrote:

> What is the bennefit of having it concaved?

Same surface area of contact, it is just that the sides don't come off of
the bottom at a 90 degree angle. Instead of leaving a large amount of
inaccesable area for stirring when making sauces, custards, etc., my
stirring tool-of-choice, be it a whisk or a wooden spoon, has complete
contact with EVERY bit of product. Nothing gets left uncombined or
over-cooked stuck in the crevices of the pan. It also is easier to clean.
:-)

> What brand is it?

All-Clad

On Fri, 14 May 2004 09:36:24 -0700, "Dave Bugg" <deebuggatcharterdotnet> wrote:

>Vince Poroke wrote:
>
>> What is the bennefit of having it concaved?
>
>Same surface area of contact, it is just that the sides don't come off of
>the bottom at a 90 degree angle. Instead of leaving a large amount of
>inaccesable area for stirring when making sauces, custards, etc., my
>stirring tool-of-choice, be it a whisk or a wooden spoon, has complete
>contact with EVERY bit of product. Nothing gets left uncombined or
>over-cooked stuck in the crevices of the pan. It also is easier to clean.

But that is not what is being discussed. The subject of discussion is whether
the bottom surface of the pan is flat or concave, not the angle of the sides.

-- Larry

"Dave Bugg" <deebuggatcharterdotnet> wrote in message >...
> Vince Poroke wrote:
>
> > What is the bennefit of having it concaved?
>
> Same surface area of contact, it is just that the sides don't come off of
> the bottom at a 90 degree angle. Instead of leaving a large amount of
> inaccesable area for stirring when making sauces, custards, etc., my
> stirring tool-of-choice, be it a whisk or a wooden spoon, has complete
> contact with EVERY bit of product. Nothing gets left uncombined or
> over-cooked stuck in the crevices of the pan. It also is easier to clean.
> :-)
>
> > What brand is it?
>
> All-Clad


There is a misunderstanding. Imagine turning your pan upside down
then taking a hammer and hitting it right it the dead center causing
the bottom to push upwards, concaving. If the pan was clear and I set
it on a counter only the edges of the pan would touch the bottom not
the center. Is that how your pan is?

pltrgyst wrote:

> But that is not what is being discussed. The subject of discussion is
> whether the bottom surface of the pan is flat or concave, not the
> angle of the sides.

You are right, Larry. The bottom is flat.

"Dave Bugg" <deebuggatcharterdotnet> wrote in message >...
> pltrgyst wrote:
>
> > But that is not what is being discussed. The subject of discussion is
> > whether the bottom surface of the pan is flat or concave, not the
> > angle of the sides.
>
> You are right, Larry. The bottom is flat.

Looks like I have to send the pan back to All Clad.