In article >,
Vox Humana > wrote:
>
>"Charles Demas" > wrote in message
...
>> 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.
>>
>
>After reading all the benefits of clad sides on cookware I have come to the
>conclusion that I am an exceptionally lucky person. I say that with great
>surprise because I never win anything nor am I ever in the right place at
>the right time. I wasn't born into wealth. I don't have any exceptional
>physical abilities. I seem to be rather average in most respects But, for
>some unexplained reason, I can cook with disk bottomed cookware without
>experiencing any of the negative outcomes one would expect from using
>cookware without clad sides. It's a miracle - really, and all this on a gas
>range.

Indeed you are lucky, or perhaps I'm impatient and cook with too
high a flame.


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.
| \___/ | http://world.std.com/~cpd