Simmering: The Gentle Art of Controlled Heat - Equipment Considerations

The pot you choose has a surprising impact on your ability to maintain a good simmer. Three factors matter most:

Material and thickness: Heavy-bottomed pots made of materials like cast iron, enameled cast iron, or multi-ply stainless steel distribute heat more evenly and hold temperature better. This means fewer hot spots and less frequent adjustments. Thin aluminum or basic stainless steel pots heat unevenly and respond too quickly to temperature changes, making a steady simmer harder to maintain.

Size and shape: Width versus height affects both how heat distributes and how liquid evaporates. Taller, narrower pots concentrate heat in a smaller area at the bottom, sometimes creating a too-hot zone that can cause scorching. Wider, shallower pots distribute heat across a larger surface area and allow more evaporation, which can help maintain consistent temperature but may require more liquid.

Lid usage: Lids trap steam and heat, raising the temperature inside your pot. A partially covered pot can help maintain temperature while allowing some evaporation. If your simmer is running too hot even at your stove's lowest setting, try offsetting the lid slightly instead of removing it completely.

For most home cooks, a heavy enameled cast iron Dutch oven is the champion of simmering. Its excellent heat retention smooths out the temperature fluctuations of your burner, while its typically wider shape provides good heat distribution.

No matter what pot you're using, remember that the relationship between your particular stove, pots, and ingredients will require observation and adjustment. The more you practice, the more intuitive simmering will become.