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Fred
 
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Default Cookware Thickness


"Douglas Reynolds" > wrote in message
...
> All brands of good quality fully-clad cookware are, with slight

variations,
> of a certain thickness.
> All brands of good quality disk-bottom cookware have, with slight
> variations, bottom disks of a certain thickness.
> Question: Why are the bottoms of disk-botom cookware to much thicker than
> the bottoms of fully-clad cookware?
>
>


Because it can be. If you made clad cookware that thick it would be heavier
(and more expensive) than most people would want their cookware to be.

Fred
The Good Gourmet
http://www.thegoodgourmet.com