Q: I found an interesting and comprehensive article about cookware. If you want to take the time to read the details it is educational, but even skimming you will learn something http://forums.egullet.org/index.php?showtopic=25717
A: Very interesting, even if it's 5 years old. After a really long, detailed, scientific article, at the bottom, he gets really practical for the 99% of the general population (not US, of course!) who cook in the kitchen: "So, now it is up to you to ask yourself some questions. You want a saut? pan. Fine. Do you really care whether the heat goes all the way up the sides? Probably not. OK, then. It probably doesn't make sense to spend all the money on straight gauge cookware. Alright, we're going with a disk-bottom design. So... do we care whether the heat goes all the way to the very edge of the base? Not really. After all, we are going to be tossing the food around quite a bit as we saut?. Doesn't make sense to spend big bucks on Demeyere Sirocco, then. The next choice is whether we want a copper base or an aluminum base. Since the kind of saut?ing we do tends to be all on high heat, having lightning-quick thermal conductivity doesn't matter all that much to us. We'll go with aluminum then. Now that we have decided to go with an aluminum disk bottom saut? pan, all that remains is to determine the thickness of the aluminum base. This will largely be determined by economics. Since we understand that more aluminum means more heat capacity and more evenness of heat, we'll get the saut? pan with the thickest aluminum base we can afford. Other considerations may be price, weight, aesthetics, brand loyalty, versatility/suitability for other cooking tasks -- any number of things. And, of course, these answers may not be your answers. What is important is that we will be making an informed choice."
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