This morning I got an email from Thermoworks involving proper temperature measurement. They state that there can easily be 20-50F difference within an unstirred pan. Obviously, such a large range has both culinary and food safety ramifications.
I think the graphic supports my position about the desirability of conductive-sidewall pans.
I'll try adding a photo of their measurements, but CH is doing its usual job of frustrating adding photos.
Invite a friend to chime in on this discussion.Email a Friend
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.