Old-time kitchen lore suggests that things cook better (evenly and without burning) in heavy cast-iron pots. What desirable characteristics do such pots have?
Solution to 22DQ Step 1 Heavy cast iron pots have larger mass and low conductivity of heat. Thus it takes time to heat the heavy cast iron pots due to its poor heat conductivity and lower heat capacity. But cast iron pots have larger mass which enables it to hold larger amount of heat compared to other cooking vessels. Large heat retention of cast iron pots would help in slow but evenly cooking of the food materials.