概要: Not quite! It's true in principle, but thick bases also have disadvantages. In order to get the food to the right temperature in pans with extra-thick bases, a much greater mass has to be initially heated.
Not quite! It's true in principle, but thick bases also have disadvantages. In order to get the food to the right temperature in pans with extra-thick bases, a much greater mass has to be initially heated. So the disadvantages of higher energy requirement and more time quickly cancel out the advantage of heat retention. BERNDES cast aluminium products are an economic compromise here. The intelligent material distribution allows quick heating with low energy consumption and good heat retention at the same time. For further cooking you can use medium or low heat settings. The base is heated evenly and your meat is fried and browned evenly. Because there's nothing worse than individual hot spots in the pan. That would mean the meat was burned on one side and not even cooked on the other.
