Walls on a large rondeau...how high?

[Claus]

@damiano

Yes it is. But I’ve come to the realisation - after a decade of experimenting with thick copper, thick alu disc, 5-ply, and ECI - that the most evenly heating pan does not necessarily make the best stews and braises.

I call it: the real world is more complex than bottom thickness and sidewall heat.

Hi Damiano,

Perhaps you can remember a discussion I had with Andrew and Kaleo on Chowhound ?!?

I made the same stew in my Fissler OP 28 cm 7.2 liter pot bad in my Staub 28 cm ECI and in my Le Creuset 28 cm ECI.

I preferred the stews cooked in my two unevenly heating ECI pots over the stew cooked in the Fissler OP pot.

Both (Kaleo and Andrew) had serious trouble accepting my findings - that a stew cooked in an unevenly heating ECI pot with tendencies to scorching in any way could taste better than a stew cooked in a far more evenly heating and far more technically perfect pot like the Fissler OP on paper is.

You can’t measure cooking quality in a scientific matrix model, you just can’t - no matter what, some people just can’t grasp that fact