Question

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?

Short answer

They have small values of specific heat capacity and are bad conductors of heat. Thus, cooking is better.

Step-by-step solution

The formula to calculate heat energy

The amount of energy transferred to an object per unit mass and per unit change in temperature is called specific heat of the substance. It is given as $\mathbf{Q}\mathbf{=}\mathbf{mc\Delta T}$.

Where is the mass of the cast-iron pot and $c$is the specific heat capacity of iron and $∆T$is the temperature change.

Heavy cast-iron pots are made from cast-iron, which is a bad conductor of heat. It will absorb less heat in comparison to aluminum. Hence, cooking is better and without burning.