Another disc vs. clad debate ?
While boiling pasta noodles for pasta salad yesterday, I've noticed something ...
Just short of a controlled test, a informal question for you scientific chow nerd's who love data points.
What's going to offer better heat recovery - 2 Mil Copper Disc or 2.8 mil clad aluminum..
I hardly ever use our Atlantis 8Qt for pasta.
Maybe it's just me but the heat recovery on the Atlantis seemed a bit longer to come back to boil once pasta is added as opposed to the same thing we do ~alot~ in our 6L I5 Saute. The saute does have a slightly wider floorspace but the burner output on them would be =. Then again, I'm missing 7 inches of cladded sidewall.
Hmm. Time to put the thinking cap back on at some point - where would want one cladded stock applications vs. non cladded. Most of the time it's on a low simmer