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I had the interesting experience of working side by side with a friend, each making a batch of Marilyn's Toffee. We used exactly the same ingredients, just different pans and burner sizes. It was amazing how different they were in the browning speed, even the whole look and texture as it cooked.
One was a high sided saucepan (not with the larger bottom and rounded edges) - a Lincoln Centurian ss from a kitchen supply store. The other was a wider bottom squatter saucepot, a Sabatier Signature ss. Each had a heavy aluminum sandwiched bottom, not fully clad up the sides. We really liked the way that the narrower bottomed tall Lincoln saucepan worked better. The browning was a little slower and it was easier to control near the end, the wider bottom on the bigger burner went really fast at the end.
It was a great example that recipe outcomes are so dependant upon your cookware, burner strength and even flame layout. I'll try making the same thing in two different pan styles again, it was educational.
eb
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