[sailingdog]

Originally Posted by T37Chef

G,

Your cracking me up...!

The thick base as described is a good thing for electric, radiant, or induction burners, not so good for gas type burners. This is because normally the flame reaches around to the thinner part of the pot/pan and causes the food to burn. This is occurs mostly in pots when making something thick such as a stew, chili, cream sauce, etc. Revere Ware (? Spelling) uses this construction...not my choice, but I cook with gas/propane...indcution when I can

As far as the Teflon issues, I would not feel comfortable commenting on any forum as to the effects of using Teflon for legal reasons. That said, I would never leave a Teflon pan on direct heat without something in it. I would also be concerned about Teflon pans that are chipping/scratched for cooking. Throw it away and buy that cheap one from your local "Crap Mart"

On a similar note, I have an idea...Why not develop "Marine Grade" stoves that have magnetic burners so the pan does not move around! I could also sell a line of "boater friendly" pots and pans specially designed for the stove. Someone please email me if you want to go into business together!

Actually, I think they work pretty well on most marine stoves. I have yet to see a marine stove with a burner large enough to have a flame that is 10" in diameter... so the heat distribution disk is still likely to have a beneficial effect.

I don't know what stove you're using, but I seriously doubt it has a burner that has a flame that is over 5" in diameter at max heat... and with the better cookware, minimal heat is generally all that is needed.