Hello to everyone from a newbie here! I have been seeing the Pauli Pot in chefs catalog as well on amazon and since it is being touted as a no-burn 7-layered-bottom pot, I am very interested in buying one for myself. However, since it is as expensive as AC, before I bought one, I wanted to find out if there any thoughts on this pot based on any personal experiences? Thanks!
I bought the Pauli Pot for my husband for our anniversary. He quickly put it to use cooking a family favorite stew. He loved working with the pot, and we all agreed it was one of his best. He promptly got to clearing out our pot draw and eliminated the cheap single layer pots that had caused him much aggravation in the past. He wants a full set of various sizes, and we understand they will be available soon. The pot has been put to great use making sauces, chilies, soups and recently corned beef and cabbage. It is a great functioning cooking instrument.
I have had one for about 6 months, and I can say it is the most amazing sauce pot I have ever used. You can actually hear the liquid silicone heating up in the bottom. The best comparison I can think of is a double boiler where steam from just simmering water distributes the heat evenly and keeps the temp consistent. I worried about the fact that the sides weren't as thick as, say, A-C thus less ability to keep temp consistent. In my experience this is not true. I've even done corn on the cob in it, and it came back to a boil quickly after the corn was dropped in. I like it so much that I emailed Pauli to see if they were going to make the same pot in smaller versions. They said that's in the works and to get back to them in a couple months.
Linda (using hubby Frank's account)
What are you going to cook in the Pauli Pot? I ask because there are several manufacturers who offer very thick bottomed pots, some up to 7 mm of aluminum, and these are about as close to "no burn" as you are going to get (all pots can burn food, of course, if you are not watching). Depending on what your plans are and even what type of cooktop you use, you may prefer something that is not clad. There are two main reasons the food burns: Hot spots on the bottom of the pot, and the pot retains heat too long when you need to lift it from the burner to cool down. Thick bottomed pans with aluminum disk construction, and full copper pans (either tin or ss lining), are the best at eliminating this problem because aluminum and copper have the best and most even heat distribution.
I use both clad and disk construction. For simmering tomato sauce, or a stovetop stew or braise, I usually reach for a disk bottomed pot or even an enameled cast iron, as these tend to minimize the chance of burning a bit of sauce on the bottom. Frankly, the thick bottomed stainless steel do a better job than the Le Creuset when it comes to this attribute.
Take a look at Sambonet, Sitram Catering or Paderno Grand Gourment lines and compare them to the Pauli pot before you buy.