The stainless-steel cookware I take advantage of has a really thick base, supposedly to raised distribute and retain warmth. Is that this true, and is it even fascinating? : AskCulinary


Many recipes require raising or lowering the heat during the cooking process. If this thick base retains heat, would it not counteract the effect of lowering the heat of the stove element? Would this materially affect the cooking process, and if so, how big a deal would these effects be?



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