In article >,
Sheellah > wrote:
>
><< > So what is the advantage of clad sides to a pot? I honestly don't know.
>>
>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.

Actually, when on a gas stove, you want that clading to keep the
sides from overheating as the hot gases flow out and around the sides
heating them. This causes food to scorch on the sides of thin
pans when cooking on gas (but not electric) burners.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
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