Current sales, deals, and bargains (Part 2)

[Sid Post]

5 hours ago, gfweb said:

@Sid Post Can you explain how the sidewall of a pot helps the cooking more if it is clad? Unclad metal remains conductive.

 

The clad sidewall in my stock pot is significantly more conductive than stainless steel so, the heat extends much higher up for a more uniform level of heating over a larger surface area.  This can also be used to shorten cooking times since you can run hotter than in simple stainless steel as well without scorching or burning since the heat is spread out more, reducing local "hot spots".

 

This makes the most difference to me with thicker things in the stock pot.  Boiling water or thinner solutions, the difference isn't significant though so, if you are only boiling lobsters and cooking pasta, go cheap.

[Sid Post]

4 hours ago, rotuts said:

"  a good stew or chilli ""

 

16 qts worth ?

 

at home ?

 

I routinely make stews over 8qts so 12 or 16 qts gives me more room to stir without splashing or spilling and is more flexible with adding stock that slowly simmers off.

 

With chilli, I normally make extra for frozen lunches at work or a quick meal at night.

[Sid Post]

1 hour ago, gfweb said:

 

Clad pans are good at even conduction.  You aren't cooking on the sides of a pot in any way that needs even conduction.

 

But you have my permission to buy anything you like to cook with.

 

With a thick stew that scorches in a cheap pan without or with poor conduction, I get scorching if I am not super careful.

 

The same mixture in a great pan with better conduction up the sides is a lot easier to use and I don't get scorching when cooking at the same burner setting either.

[gfweb]

9 minutes ago, Sid Post said:

 

The clad sidewall in my stock pot is significantly more conductive than stainless steel so, the heat extends much higher up for a more uniform level of heating over a larger surface area.  This can also be used to shorten cooking times since you can run hotter than in simple stainless steel as well without scorching or burning since the heat is spread out more, reducing local "hot spots".

 

This makes the most difference to me with thicker things in the stock pot.  Boiling water or thinner solutions, the difference isn't significant though so, if you are only boiling lobsters and cooking pasta, go cheap.

 

You can run hotter than 100C?

[Laurentius]

3 hours ago, gfweb said:

You aren't cooking on the sides of a pot in any way that needs even conduction.

Au contraire, Pierre.  The list of cooking tasks and dishes that benefit from even heat dwarfs the list of those not benefitted.

 

The fact that clad exists is pretty eloquent proof of this.