"Joe Doe" > wrote in message
...
> In article >, "Douglas Reynolds"
> > wrote:
>
>
> > Most good/high quality fully-clad cookware (All-Clad Stainless,
Calphalon
> > Tri-Ply, Viking, Kitchenaid) has a core not of copper but of aluminum,
the
> > same material used for disks. So it appears the question remains.
>
>
> I think the answer lies in what you are trying to cook: The thicker the
> disk the more heat that can be stored in the disk and so the heat
> reservoir is larger. This is an advantage for some kinds of cooking.
> However, it would be a disadvantage if you were making caramel and wanted
> to stop it at a particular color: here the heat reservoir would be a
> disadvantage because the pan would not be responsive and the caramel would
> continue to color because of the large heat reservoir.
>

You can immerse the pan in cold water to stop the cooking.