Food isn't one dimensional, and has sides as well as the part contacting the
pan bottom. Whether the food is touching the sides of a saute pan or skillet,
or just close to it, better heat conduction up the sides will help cook the
food evenly from all sides. In a saucepan or stockpot, there is usually,
depending on the fill level, as much food in contact with the sides of the pan
as the bottom. You want that bottom heat to radiate up the sides in order to
cook evenly. It needs those clad sides to do so.

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>
> Fred
> The Good Gourmet >>