I was making pancakes on 2 pans in parallel today. Same stove setting but heavier pan consistently browned the pancakes better. Infrared thermometer showed it was running about 50F hotter (360 vs 310).
Moral: heavier pan = hotter cooking at same input rate. Thermal mass ftw.
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Lower surface/mass ratio means it loses heat more slowly so equilibriates at higher
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Yup. Higher specific heat capacity usually means evener cooking. You get a heat bath that doesn't cool as much when the food makes contact.


