Cooking Pans

Rugged Path

The Honourable.
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I see nowadays that aluminium pans can be bought with built-in heat exchangers.
At extra cost naturally.

Has anyone done a comparison test between these and a 'normal' pot?
In respect to cooking times.

Are the heat exchanger type pans specific for gas burners?


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Depends whether you're actually cooking or boiling water.

Fast heat is great for boiling water, but if you're cooking, stuff tends to just burn or stick to the pan and you get little control.

I'm for the old fangled cooking ways.
 


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