Last weekend I prepared some sautéed yam for some guests.
I usually prepare it in a non-stick steel pan with thick bottom, and I have to be very careful in flipping it at the right time to avoid charring it too much.
This time, since that pan was being used, I had to use a non-stick aluminum pan with thin bottom, all the rest being the same. I was concerned that it would char even faster, instead the cooking was slower and more homogenous, resulting in a better result.
I always thought that a thicker bottom would allow for a better distribution of the heat. Is this not the case?