Jon Peterson wrote:Thanks, Mark! I knew about surface-to-volume ratio but never applied it to cooking but I will henceforth!
John Treder wrote:Look at a wok, Rahsaan; a thin steel pan heats up quickly, spreads the heat fairly well, doesn't wear out fast.
Now look at a restaurant kitchen. The only thick stuff is soup kettles and cast iron pans for things like hash and cornbread.
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