The more i read about cooking, I hear about the proponents of a thick-bottom pan and what makes them so good. On the other hand, I can't find an example or benefit of a thin-bottom pan, so I'm wondering if thick-bottom is just a buzz word/phrase that people are just liking to throw around.
Are thin-bottomed pots/pans a real thing, and could someone please outline the benefits or examples of what one would look for in one?
Thanks!
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