In article > , "Fred"
> wrote:

> So what is the advantage of clad sides to a pot? I honestly don't know.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com


I discovered something interesting - I sometimes boil a single serving of
ramen noodles with frozen vegetables in a small 1 qt pot. Usually, if I
do not pay attention, they will boil over in a garden variety pot I use.
I found that in the small All Clad, they did not boil over as easily (or
at all, depending on heat applied). The main reason is that heat was also
being applied from the sides and that caused the pattern of boiled liquid
to change. The rolling boil was directed inwards (instead of outwards),
which minimised boil over. This was not something I expected, but I am
pleased with the result.

I have tons of pots that mainly only have a sandwich bottom (WMF, SUS
etc). I have no major complaints, and cannot justify buying any more
pots but based on the above experience, would consider buying bigger All
Clad pots.

Interestingly, Bridge in the Well Tooled Kitchen says that you can have
food scorching at the junction between a sandwich bottom and the sides of
the pot (because the stainless sides do not conduct as well) and states
this as one of the reasons for preferring a copper/aluminium core
extending up the sides. I have never had a scorching problem at junctions
over many years of use of my sandwich bottom pots.

Roland