Most stainless steel [poor conductor, prone to hop spots] use an intermediate layer of copper or aluminum [good conductors] to even out the heat. This used an insulating material - this might work to accomplish the stated objective but what is going on here is also much of the heat is spilling out from under the pot and being rejected from entering into heating the pot's contents. I am not impressed and wouldn't be tempted to buy such a pot. For long, slow cooked items I usually just stick the pot in a 250 degree oven, contents never burn or scorch.

maybe I'm ignorant of the ways of science, but HOW is this not an explosive device? If the chamber containing the oil is not sealed, the oil will leak out. If it is sealed, there's no room for the expansion of the oil (and presumably air) and will thus put pressure on the surrounding metal.

I get that the expansion probably takes place really slowly and at really high temps, but I'd think after repeated use, eventually the pressure would cause stress on the metal.

All that said, why is it so difficult to stir a pot of stock/sauce/soup? Do you people REALLY have such a problem with scalded bottoms of pots that you need to spend $200+ on an explosive device to prevent you from doing so?

If you need a $200 pot to make spaghetti sauce, it sounds like you have a pretty high-class problem.

I'm sorry, I don't care what layers it has or how its filled, if you leave a pot of sauce on cooking at a high enough heat for long enough, you're coming back to a mess. And agreed...200 for a pot? nooo thank you.

2nd phoxx's recommendation - cook it in the oven. Even at higher temperatures (say up to 350) the heat is so evenly distributed that it is difficult to scorch the food. Oh, and you only have to stir once or twice during cooking! I'd still buy one of these if it were a lot cheaper, though, just to see if it had a place in the toolkit.

I have a couple of pots that cost $200 (damn you Le Creuset!), and while I wouldn't want to replace them, I would.

But this one? No. Putting my pot of chili or spaghetti sauce in the oven works well enough that I wouldn't buy this thing even if I were made of money.

Hm. As the happy owner/user of a silicone "oil" filled radiator style space heater, I can see how the heat-conducting properties of a liquid-filled space could come in handy.

But essentially this is nothing more than a permanently filled and sealed double boiler, albeit one with a wider temperature range in which it can modulate temperature.

I have not used this kind of pan, but Spidey Sense and thermodynamics alike suggest that as with double-boilers, this pan would still be capable of heating some things too quickly and leading to curdling and possibly scorching. It is, after all, not unheard of to have the heat build too quickly in the bottom bit of a double-boiler, which can cause curds to form in egg emulsions and scorch some delicate mixtures.

Perhaps the greater temperature range and viscosity of the liquid silicone helps guard against this, I don't know. But I would not be surprised if it were still possible, at least, to create some overheating issues even with this built-in buffer.

@fergmelk Chemist/Cook here. Liquids in general and silicone oil in particular have pretty low coefficients of expansion; volume change will be low and probably comparable to the expansion of the chamber as the metal heats. As you suggest, air or some other gas would be a very different story, so I presume there is none.

@Hanne I suspect that most of the heat transfer is via convection and that performance will be similar to a less exotic pan with a conductive insert, albeit perhaps slower to respond to sudden temperature changes. A double boiler would likely outperform this pan for gentle heating!

All geekness aside, this does seem like a solution in search of a problem. I'm definitely in the "stick it in the oven" camp.

There is nothing that can replace checking on your cooking dishes. Period.

Total gimmick.

I would totally find a way to burn something in it.
I'm just that good.

This is a stove problem, not a pot problem, and if your stove is so inclined, it's much easier and cheaper to just get a heat tamer/diffuser. About $15.

*applauds aseiwert* I'm glad someone is that good.

your post made me smile.

hahaha

I agree with other posters here- a 250'-300'F oven works like a charm. No scorched sauces, no burned crud on my pans.

"Try the incredible new NEVER-COOK SAUCE POT! Made of our patented, totally nonconductive material, which DOES NOT CONDUCT HEAT AT ALL, the NEVER-COOK SAUCE POT is THE go-to tool for people who have established a ROOM TEMPERATURE for their foods, AND WISH TO MAINTAIN THAT TEMPERATURE! Remember, no matter what you put in it, and no matter how hot you set your stove, THE CONTENTS OF THE POT WILL NOT BE AFFECTED WHATSOEVER! So try NEVER-COOK! 'IT NEVER COOKS!™'"

I would buy this pot if it worked well enough to allow me to make cheese directly on a stove top.