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Basically you need a pan that is clad on the bottom. What this means is that there are usually three layers. Normally steel | aluminum or copper | steel. These pans will conduct and heat the most evenly on the bottom. Even with one of these however, you're still asking a lot to evenly heat 12 inches on 7 inches. If its really important to you, you could ...


I find that a pot or pan with a heavier bottom seams to cook more even. although this may be because the thiner pans and pots are more prone to buckling coursing uneven heat distribution. some heaver pots also have a copper bottom ether plated or tinkered on, to help conduct the heat quicker.


One thing to consider is that no matter how good of a pan you buy, it will eventually get ruined when used over a heating element that is too small. I went a slightly different route when I was in an apartment. The problem I had going the pan route is that a really good pan costs as much as a countertop induction unit. An entry level 12 inch induction ...


Aluminum and copper are the best heat conductors you'll find in a pan (actually they are about the best heat conductors in general). Get the thickest you can get/afford, possibly a layered (clad) construction.


While hot spots are very hard to avoid 100%, Cast Iron skillets are known for not only evenly distributing heat but also maintaining their heat as cooler items are added. They tend to take a little longer to preheat than other common materials, but its worth it. That would be my recommendation.


The problem is that you're using a lid. Spatter screens keep the oil mostly contained, while still allowing any moisture to escape. A lid, on the other hand, collects the moisture on the underside of the lid. When you go to lift it, the water drops back into the oil, and causes increased spattering. You're actually better off without a lid, if you don't ...


Stainless is fantastic for sautéing. The trick is to preheat the pan (you can do the water test show n above - although avoid heating too high for fear of warping - this is outlined in the All Clad literature). I use regular olive oil (not extra virgin-smoking point is too low) AND butter. The oil raises the burning point of the butter. Plus if you are ...


I agree with everything rumtscho said in her answer. I would add the "crowding" may be a little vague because the density of food in the pan may vary significantly depending on what the ingredients are. It's also worth noting that definitions of things like sauteing and sweating can vary a bit from person to person, and there are cooking techniques that ...


First, you don't crowd the pan when sauteing. If you do it, you are no longer sauteing, because your food doesn't come in contact with the surface frequently enough. You also can't really keep the separate pieces hopping, the best you could do would be to throw it around as a mass (like a pancake turning), which means they'll touch the pan with one side ...


Best to use a bacon press made of wood, no iron smell, no rust, won't burn your hand, handle won't come off. Make sure it's food grade wood.

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