When caramelizing sugar, what type of pan should be used to ensure the most even heat conduction?

Using a copper pan for caramelizing sugar is ideal because copper offers superior heat conductivity compared to other materials. This quality allows for more even and consistent heat distribution across the surface of the pan, which is critical when melting and caramelizing sugar. When sugar is heated, it requires precise temperature control to achieve the desired caramelization without burning. Copper's ability to respond quickly to changes in temperature helps in managing this process effectively.

In contrast, options like aluminum, stainless steel, and non-stick pans do not conduct heat as evenly or efficiently as copper. In particular, aluminum can create hot spots that may lead to uneven caramelization, while stainless steel often requires longer heating times, which can result in inconsistent caramelization. Non-stick pans, although convenient, can have coatings that may not withstand high temperatures needed for caramelization, as well as poor conductivity compared to copper. Therefore, for the best results in caramelizing sugar, a copper pan is the most appropriate choice.