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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.

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16y ago

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Before the water in the pot can heat up the pot itslef must heat up does the pot heat up by conduction convection or radiation?

The pot heats up primarily through conduction when it is in direct contact with the heat source. As the stove burner or heat source transfers heat to the pot, the molecules within the pot begin to vibrate and increase in temperature. This process gradually heats up the pot before it transfers heat to the water through convection.


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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.


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If you put a pot on the stove the pot becomes hot. The heat is transferred to the pot on the burner by radiation. Please select the best answer from the choices provided T F?

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