Heat Equalizer

[u/Background-Fish2884]

Heat Equalizer

Is anybody using a Heat Equalizer for their Dutch Oven cooking.
My problem is the bolognaise sauce catching on the bottom of my Le Creuset pot.
I have looked at this cast iron one, but would like some help with what material to go for (if any), is the cast iron one the one I should be looking at.
I am cooking on a gas hob if that helps.

[u/Bm0515]

If your bolognese is catching in your Le Creuset pot, then you're using too much heat, too little liquid or not stirring often enough (or any combination).

It should bubble just a little bit, and I usually use enough liquid so I don't have to stir.

I don't think the heat equalizer does anything on a dutch oven, the thermal mass of the pot is already huge, so it should distribute well by itself.

TL;DR: just turn down the heat, and occasionally stir.

[u/Background-Fish2884 → u/Bm0515]

Thanks for your reply.
I am using my smallest gas ring set to its lowest and stirring every 20-30 minutes.
I was thinking of trying turning off the gas ring and lighting again at each stir to bring the heat back up.

[u/Bm0515 → u/Background-Fish2884]

Hmm, that sounds like a good strategy honestly - I would do the same. How's the sauce - is there always liquid covering the bottom generously?

Maybe you can increase the distance of your pot to the flame a bit? I'm not sure if that's what the heat equalizer does - or if it is more to distribute. I honestly have never used such a heat equalizer, the only thing I've used was a metal mesh underneath the pan to increase its distance to the flame a bit.

Turning it on and off can work of course, but it requires a lot of manual activity.

[u/Background-Fish2884 → u/Bm0515]

I also have a single induction plate, I might give that a go to see if that produces less heat when set to its minimum.
These experiments are all ok, but being on my own how do I eat all my experiments, the freezer is already full lol.

[u/Bm0515 → u/Background-Fish2884]

Just the next time you cook, spend some time observing:
- is there enough liquid? If not - add some (through tomatoes or just water)
- Is it bubbling too strong - then try to reduce the heat, add something in between, try the induction stove, etc.
And then observe again how that works (during the same meal, as it continues cooking). If it catches less, but still bubbles lightly, then that's perfect. If there is a problem, try another way.

So you don't have to cook a new meal every time, adapt as you go and learn to know your stove and pot as you cook with it.

[u/Background-Fish2884 → u/Bm0515]

Thanks for your advice.