W. Hilditch
Active member
Many years ago I temperature tested various CI vessels with a meat thermometer and empty 22 shell casings to learn which cooked with the most even heat. With my recently acquired pot/cauldron, which I have been cooking all sorts of things in to get it seasoned, I stared wondering about heat loss away from the center hot spot. So I bought this:
http://www.ebay.com/itm/281297953785?_trksid=p2060353.m2749.l2649&ssPageName=STRK:MEBIDX:IT
I realize that many of us here know from experience what this toy has to tell, but it is fun to see it confirmed in actual numbers. For those newer to CI cooking it can help them learn their vessels and the differences between manufacturers. Did you know that the side of a skillet closest to you can be 150° F less then the side farthest away? The cool air flows in from the front side. The true meaning of a hot spot comes to life when you see the center of a skillet is 550° and the outer edges are 200°. No wonder the hamburger in the center burned.
I’ve played with my new toy more than I thought I would confirming my water boils at 209° at this elevation (pasta takes longer to cook) and egg yolks are solid at 160°, etc. My 2 gallon pot takes a lo-o-o-ong time to heat up, but will bake a potato or two. The thermometer is a cool toy.
Hilditch
http://www.ebay.com/itm/281297953785?_trksid=p2060353.m2749.l2649&ssPageName=STRK:MEBIDX:IT
I realize that many of us here know from experience what this toy has to tell, but it is fun to see it confirmed in actual numbers. For those newer to CI cooking it can help them learn their vessels and the differences between manufacturers. Did you know that the side of a skillet closest to you can be 150° F less then the side farthest away? The cool air flows in from the front side. The true meaning of a hot spot comes to life when you see the center of a skillet is 550° and the outer edges are 200°. No wonder the hamburger in the center burned.
I’ve played with my new toy more than I thought I would confirming my water boils at 209° at this elevation (pasta takes longer to cook) and egg yolks are solid at 160°, etc. My 2 gallon pot takes a lo-o-o-ong time to heat up, but will bake a potato or two. The thermometer is a cool toy.
Hilditch