Cast iron. If you're cooking a larger portion of food then I recommend the 5 quart dutch oven from Lodge. It has a heavy lid and a great handle.
Yes. But there are two different qualities of heat transfer. When you talk about the rate of heat transfer, you may be talking about the speed the pot changes temperature or how well it spreads heat. The rate of temperature change is called thermal diffusivity. A copper pot would change temperature about 1.3X faster than an aluminum pot, and 10X faster than an iron pot. How well it spreads the heat is called thermal conductivity. A copper pot would spread the heat about 2X better than an aluminum pot and about 8X better than an iron pot. This is assuming the thickness of each pot is the same. The ability of heat to pass through the pot, is also thermal conductivity. For some things you'd want a pot that transfers heat evenly and quickly, copper. For other things you'd want a pot that holds the heat, iron.
Olive oil holds heat better than vegetable oil. However, all types of cooking oils are susceptible to heat damage if they are left on a burner for too long.
Conduction.
A hot pot is a kettle used in dorms to heat water, and to heat soups
A hot pot is a kettle used in dorms to heat water, and to heat soups
It depends on the size of the flame. If the flame is large enough so that it touches the bottom of the pot, the heat is transferred directly from the flame to the pot by conduction. A smaller flame will radiate heat to the pot but will also heat the air between the flame and the pot (by conduction) and the hot air will also transfer heat to the pot by conduction. Either way, heat moves from the bottom of the pot to the rest of the pot and the food inside by conduction.
The answer depends on the size of each pot. If we assume each pot holds 1 gallon of liquid, then there would be 12 gallons in a 12-pot. However, if each pot holds a different amount, then the total would vary.
it holds in water?
'heat up' the wax!!
A hot pot is a kettle used in dorms to heat water, and to heat soups
As the stove heats up the pot, heat is transferred from the pot to the water through conduction. Within the pot, heat is transferred through convection from the hot water molecules to the cold ones.
On an electric stove, the heat coil directly touches the pot, facilitating the conduction or direct heat transfer. On a gas stove, the burning fuel transfers heat to a pot by both radiation and convection.