On gas burners, the benefit is pretty apparent; the flame can reach up the sides and scorch, and the walls need to be able to distribute that heat. But this isn’t much of a concern on electric stoves.
One might say, the more hot surface area the better, but even when making a pan sauce halfway up the side, the extra contact area isn’t *that* much bigger. And can clad sidewalls not draw heat away from the outer edges of the bottom?
Demeyere is of the opinion that clad sidewalls aren’t super useful, and it’s hard to argue against their know-how. Although they do now also make a fully clad sauté pan.
On the other hand, most review outlets and supposed experts seem to think that the more clad the merrier. This includes Serious Eats and America’s Test Kitchen.
I’ve been pondering this for a while and I’d love to hear more opinions.
by ThatGuyFromSweden
2 Comments
If cost is not a big factor go with the clad sides. Not a big difference, but these pans are a lifetime purchase. The better the quality over the years is worth it
Is there anything to be said about the core distributing heat along the sides, so even on an electric stove you’d still get some benefit?