The reason the bottom on those pans is so thick is that there is probably a copper or aluminum heat distribution plate welded to the bottom of the pan. This helps the pot/pan heat more evenly, and is generally a good idea with stainless steel cookware. Aluminum has much better heat distribution characteristics for cookware.
Should be ok...provided you don't get in your better half's way when she's cooking.....
Having a pan thrown at you can hurt if you don't duck fast enough. Hurts more if the sucker just came off a hot stove.
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Sailingdog
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Telstar 28
New England
You know what the first rule of sailing is? ...Love. You can learn all the math in the 'verse, but you take
a boat to the sea you don't love, she'll shake you off just as sure as the turning of the worlds. Love keeps
her going when she oughta fall down, tells you she's hurting 'fore she keens. Makes her a home.
—Cpt. Mal Reynolds, Serenity (edited)
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