In article >, "Fred"
> wrote:

> I'll accept the first part of your response, not only because it is logical,
> but because it stems from your experience. I'm not sure it's terribly
> important, but I do see the point.

I dont think its a big deal either - merely a convenience. I do cook
many things that do have a tendency to boil over (lentils for example) and
while I can get around it by careful pot tending, having the pot design
relieve me of the burden seems attractive.


> I've tested about every kind of cookware available and I do have some
> distinct preferences. Often, though, those preferences have little to do
> with performance. I find I can cook almost anything effectively in any
> cookware. Not as pleasantly, not as quickly, not as slowly, not with as
> little attention etc. - but just as effectively, I think.
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com


I agree with you. My first experience with lousy cookware was trying to
make couscous in a cheap thin stainless steel multi pot. I burnt a few
of the vegetables slightly while the couscous was steaming in the top
half. If I had not graduated to better cookware I could handle this
problem easily -knowing this limitation of thin steel, I would simply stir
the vegetables more frequently. This would be inconvenient, but I am
sure every liability of every piece of cookware can be worked around.
Likewise I have seen a multitude of good cooks (street chefs all over the
world) make do with pretty meager cookware turning out very palatable
stuff so I have no illusions about what it takes to produce good food.
However, I love well designed cookware and it gives me great pleasure to
find and use stuff that is designed well and not merely utilitarian.

Lastly, on the subject of cladding going up all the way: yet another
benefit offered by the New Cooks Catalog is the following - they argue
that because there is more conductive metal (not merely on the bottom) the
pan is more responsive because more conductive material is available to
absorb and transfer heat when heat is applied and shed heat when heat is
stopped (the greater surface area from where heat can be dissipated also
plays a role). Again, this is not a must have feature but taken together
it would appear to me that having the cladding going up all the way is
indeed better design. I am sure there are very few dishes where the
absolute responsiveness is critical but this is still a distinct
advantage. Sadly, except for a 1 qt All Clad try me pot almost all my
cookware has only a bottom sandwich disk (or none like cast iron,
aluminium stuff etc).


Roland