A good cooking pot or pan should distribute heat evenly and uniformily.
There are two factors that contribute to a pan’s ability to cook evenly:
1. Thickness of metal. A heavy-gauge pot cooks more evenly than one made
of thin metal. Thickness is more important on the bottom where it contacts heat.
2. Kind of metal. Different metals have different conductivity (the rate in which they transfer heat).
| Pots & Pans (French) | |
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Stock Pot (Marmite)
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Sauce Pot (Rondau or Rodin)
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Brazier
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Sauce Pan (Russe)
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Straight sided sauté pan (Sautoire)
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Slope sided sauté pan (Sauteuse)
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Cast Iron Skillet
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