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In order to save both time and energy
the bottom of a pan or frying-pan
•
must cover the zone completely. But
if the bottom is too small, then boil-
over can easily stick to the plate.
•
must be smooth or finely patterned.
•
must be absolutely flat. If the bottom
bulges too much outwards or
inwards, heating-up times become
longer.
When you buy new pans, it is advisable
to choose a stainless steel model with a
sandwich-bottom, that is to say a bottom
with layers of different metals. Certain pans
are concave when cold but become flat when
they are heated up.
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