[stlcat22]

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!

Hmmm, maybe newfangled magnetic induction ranges could play a role. Now we just have to rig one to work on propane.