This pot has a secret. The bottom of the pot is hollow and filled with silicon oil. This oil heats gradually and evenly, and it insulates the bottom of the pot from abrupt temperature changes. It also keeps heat evenly distributed. So supposedly you never have to stir your tomato sauce or clam chowder at all. It will just heat evenly and thoroughly without scorching.
What do you think of this? Would you use it if you had it? Or is a regular old sauce pot good enough for you?
(Images: Chef's Catalog; Pauli Cookware)
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