Cooking rice: clad bottom or straight gauge?
I am in need of a small pan around 2 qt size. I use my current pan mostly for cooking rice, heating canned goods, and boiling water.
Will a thick clad bottom pan be sufficient for cooking rice or would it be better to get a straight gauge pan?
I am normally a fan of disk bottoms over clad, but I cook a lot of rice in my Demeyere conical sauteuse, which is a clad pan. It may depend on how you cook your rice. In my case, I cover the pan and simmer until most of the water is absorbed, and then I turn off the heat and leave the covered pot on the burner to finish cooking with the residual heat. Rice comes out fluffy all the time, and I think that the thick sides keep heat in better than when I used to do this with a disk bottom pan.
That said, when using a quality pan, the difference hardly noticeable.