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Cookware

Copper Bottom Size

Meat_Tyrant | May 18, 202003:23 PM     11

I'm looking to buy my first copper pot, and I have no idea how wide I can reasonably go. My stove is an electric glass top with 9" burners. I have a 12" cast iron dutch which is a nice comfortable size, but the outermost inch or so is useless for browning meat. Hopefully the superior conductivity of copper will grant me additional real estate, but my question is how much? I would go up to 14" if the whole diameter is useful. That's 2.5" beyond the element that the heat needs to creep. Is that even possible, and if so, would I be missing out on the sidewall heat? I don't want to get greedy and end up with suboptimal performance.

The pot will be used for thick stews in which a lot of meat needs to be browned and then simmered for several hours, sometimes with a roux.

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