Thick-Bottomed Cookware: What's It Called?

Thick-bottomed pots and pans are called a few different names, including laminated base, sandwich base, encapsulated base, or multiclad. They are also sometimes referred to as Dutch ovens, braadpans, or simply stock pots. These pots and pans are ideal for searing, cooking low and slow, or making preserves.

Thick-bottom pots and pans are called heavy-bottom

Heavy-bottom pots and pans are effective at retaining heat, making them ideal for slow cooking, braising, stewing, and creating sauces. The thick base ensures even heat distribution, preventing hot spots and scorching. This even heat allows for a steady stream of heat, making it suitable for dishes that require a consistent temperature, such as risottos, curries, and stews.

Additionally, heavy-bottom cookware often has a larger cooking surface area, providing more space for cooking. This is advantageous when preparing meals for a larger group or when multiple ingredients need to be cooked simultaneously. The generous cooking area also prevents ingredients from sliding back to the middle of the pan, allowing for better control during the cooking process.

The weight of heavy-bottom cookware contributes to its stability, making it safer to use, especially when handling larger volumes of food. The sturdy construction and thicker material also make these pots and pans more durable and long-lasting.

When choosing heavy-bottom cookware, it is essential to consider the material used. Cast iron, stainless steel, and enameled cast iron are popular options, each with its own advantages. Cast iron, for example, is an excellent heat conductor and retains heat well, but it requires seasoning to maintain its non-stick properties. Stainless steel, on the other hand, is non-reactive and suitable for cooking acidic foods without altering their taste or colour.

Overall, thick-bottom pots and pans, or heavy-bottom cookware, offer improved heat distribution, a larger cooking surface, and durability. They are a valuable addition to any kitchen, especially for those who frequently prepare sauces, stews, or dishes requiring even and consistent heat.

They are also referred to as laminated base or sandwich base

Thick-bottomed pots and pans are referred to as "laminated base" or "sandwich base" because of their structural design. This construction involves bonding two thin layers of a strong and dense material to a thick core, often made of a weaker and less dense substance. The resulting "sandwich" structure offers several advantages over traditional cookware.

The thin outer layers, or "face sheets," are typically made from a strong and dense material such as metal, alloy, or reinforced plastic. They provide structural rigidity and help to distribute heat evenly across the cooking surface. The core, on the other hand, is usually made from a lightweight and low-density material, such as aluminium, fiberglass, or carbon fibre. It provides insulation, reduces weight, and prevents the face sheets from buckling or warping.

This laminated or sandwich structure offers several benefits. Firstly, it provides excellent heat conduction and distribution, ensuring even cooking. Secondly, it reduces the overall weight of the cookware, making it easier to handle. Additionally, the sandwich structure can provide insulation, helping to retain heat and moisture during cooking. Finally, by using less of the more expensive outer materials and more of the cheaper core material, this construction method can also reduce costs.

While the term "sandwich base" may evoke images of a simple meal between two slices of bread, the engineering concept it inspired has led to innovative cookware designs that revolutionised the way we cook.

Encapsulated is another term used to describe thick-bottom pots and pans

Encapsulated bottom cookware is ideal for induction cooktops as the aluminium core conducts heat quickly and evenly. This type of cookware is suitable for a variety of cooking methods, including sautéing, simmering, boiling, roasting, and braising.

When choosing cookware, it is important to consider the size, capacity, material, and overall construction. Each type of cookware has its own heating and cleaning method, so selecting the right pots and pans for your specific needs is essential.

Multiclad is a trademarked term for thick-bottom cookware

Thick-bottom pots and pans are called multiclad cookware. Multiclad is a trademarked term for thick-bottom cookware constructed from layers of different metals. This includes a core of aluminium surrounded by stainless steel. The inner metal core provides superior heat conduction, while the outer metal is selected for qualities like stick resistance and dishwasher safety.

The best multiclad cookware contains an inner core that extends up the sides of the pan, ensuring the sides are as hot as the bottom. Some cheaper pans are also called "multiclad" but their heat-conducting core is limited to the bottom of the pan, which can result in uneven cooking.

Multiclad cookware is great for discerning home chefs who want to achieve even heat distribution. Most multiclad cookware lines can go straight from the stove to the oven to the dishwasher. However, the food preparation benefits will probably only be noticed by someone who cooks frequently and can appreciate subtleties in food quality.

Some popular brands that sell multiclad cookware include Cuisinart, DELARLO, KitchenAid, and HexClad.

Dutch ovens are thick-bottom pots, usually made of cast iron

Dutch ovens are thick-bottomed pots with tight-fitting lids. They are usually made of seasoned cast iron, but can also be made of cast aluminium or ceramic. Dutch ovens are great for braising, stewing, baking, and slow-cooking.

Dutch ovens are thick-bottomed pots with tight-fitting lids, usually made of seasoned cast iron. They can also be made of cast aluminium or ceramic. Dutch ovens are excellent for braising, stewing, baking, and slow-cooking. They are versatile and can be used on a stove or in an oven. Dutch ovens are also suitable for outdoor cooking, as they can be placed on a campfire or grill.

Dutch ovens are thick and heavy, which helps them retain heat well. This makes them ideal for slow-cooking dishes like stews, casseroles, and braised meats. The thick bottoms and sides of Dutch ovens trap heat, moisture, and flavour. They come in various sizes, from 1/4 quart to 13 quarts, but a 5- to 7-quart Dutch oven is the most practical size for most homes.

Dutch ovens have a long history, dating back to colonial America. They were originally made with short legs to rest on a hearth's floor and a rimmed lid to hold fiery coals. Over time, the design evolved, and the legs and rimmed lid were replaced with a domed lid. Dutch ovens were also made more affordable by using cast iron instead of brass.

Today, Dutch ovens are a staple in many kitchens, offering versatility and durability. They are often passed down through generations as heirloom pieces. Dutch ovens require proper care and maintenance to ensure their longevity. Enameled Dutch ovens, for example, should be hand-washed to preserve the enamel coating.

Frequently asked questions