What are the reasons I would need to cook in a heavy bottom pan?

J

Jen Jen

New member
I'm getting ready to make toffee, but the recipe says I need a heavy bottom saucepan. I don't really have anything I would consider heavy bottom, which I believe to mean thicker bottom. Can I use my normal everyday saucepan? Will this ruin my toffee? I would like to know what difference it makes. Thanks in advance.
 
It won't scorch your toffee. Also, a heavy bottomed pan usually dispenses the heat evenly.

If you don't have a heavy bottom pan try this:

Place water in a stock pot or large pot and heat up to a light boil. Place your ingredients into a large metal bowl (one that won't fall into the hot water) and make your toffee that way. It will distribute the heat evenly and won't sour the toffee.
 
yes, just watch your heat level, you may need to stir more and even lower your heat, you don't want to burn the candy, lighter pans can have "hot spots"
 
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