some of you may remember that I recently asked for advice on buying a saucier. I ended up going with a 3-ply 2 qt saucier from sur la table. It's really nice, but....
I make a decent amount of ice cream. Sometimes I use a small sauce pot with a disc in the bottom to heat the milk that I would then slowly pour into an egg/sugar mixture. Then I would slowly add it back to the pot to finish it.
When I cook in it saucier I mix everything together at the beginning and then slowly bring it up to the final temp, but, I end up getting a thin film of cooked eggs that covers the inside of the pan, even when I keep stirring.
Should I be cooking at a lower temp because the construction of this pot makes the sides get hotter than the sides of the other pot?
Or is this just something that I should always expect with the 3-ply pan?