Advertisement

Test Kitchen tips: Heavy-bottomed pots and pans

Share

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

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.

Advertisement

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

Advertisement

-- Noelle Carter
twitter/noellecarter

Advertisement