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Cookware

More intense heat in thinner pans?

MartinG | Feb 21, 202112:08 AM     16

Let’s see if I can make this in a clear way (in my second language). When I use the lowest flame on the widest burner on my Ilve gas stove it sometimes gets to hot. For example, when I sear roast meat (before it goes into the oven) it will take some time to get a nice crust all around the roast, but during that time my 3 mm carbon steel pan gets so hot that the high smokepoint oil starts to smoke. I don’t want to move to a smaller burner, because then the wide pan will heat less even.

Now to my question. Does a thicker cast iron pan (6 mm) store more heat in a way that decrease the risk of burning the oil? Or is it only a matter of time - the oil will get burned in the thicker cast iron pan too but a few minutes later?

In other words: if the heat source settings are the same, will a thinner pan give you a more intense heat and a thicker one in the same material give you a more gentle heat?

For example, when I bake bread in the oven, the underside of the bread will get burned if it sits on a thin steel plate, but if I put it on a thick cast iron pan instead the underside will get a nice, golden colour.

/Martin, Sweden

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