Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Test Kitchen tips: Heavy-bottomed pots and pans

Potpanclarencewilliams

Oftentimes, you'll see a recipe call for a "heavy-bottomed" pot or pan. So what does this mean? And why is it important?

Heavy-bottomed pots and pans are thicker at the base, meaning they tend to absorb and distribute heat from a stovetop burner more evenly than a thin pot or pan. Thin pots and pans are more prone to "hot spots" -- areas that heat more quickly than others; hot spots, if not watched carefully, can cause your food to burn. A heavy-bottomed pot or pan will heat and cook your ingredients more evenly.

While I like to use heavy-bottomed pots and pans whenever I can, there are some applications where a good, sturdy pan is all but essential, such as when cooking sugar, heating dairy or cooking delicate sauces or custards. In general, it's a good idea to use a thick, heavy-bottomed piece of equipment when cooking or heating any items that can burn or break easily.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or email me at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
twitter/noellecarter

Photo: Los Angeles Times

 
Comments () | Archives (0)

The comments to this entry are closed.


Connect

Recommended on Facebook


Advertisement

In Case You Missed It...

Video

Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »

Categories


Archives
 


About the Bloggers
Daily Dish is written by Times staff writers.