Let's say I'm working with not the best equipment and I'm just making due, does anyone see a problem with me putting a stainless steel saute pan under a single layer stock pot to act as a double bottom, bearing in mind the stock pot fits snugly and is completely flat against the bottom of the pan.
My main concern would be any divits or dents in the pan that would somehow mess up the saute pan with a tiny pocket of wicked hot empty space. Any thoughts?
