Why is the base on a stainless steel pan much thicker than the sides?
Although stainless steel is extremely durable and hygienic, it is a poor heat conductor. Cooked in a stainless steel pan without a thick base, food would burn and stick very easily. Soft metals like aluminium and copper are much better conductors of heat, particularly in a thick layer, so they are used in various combinations to ensure that the heat from the cooker is spread evenly across the base of the pan. Whatever the base material, it should extend to the outer edge of the pan. Stainless steel pans should never be over heated. A low to medium heat is all that is required, and the size of the heat source should be matched to the base of the pan.
