New This Month

Large Saucepan

Everyday Food, Volume 31 April 2006

Use It For
Making soups, sauces, and mashed potatoes
-Steaming and blanching vegetables
-Cooking tomato sauce

Retains Moisture
A traditional 3- to 4-quart saucepan has tall, straight sides that prevent rapid moisture loss, which is exactly what you need when steaming, blanching, or making sauce or soup.

Choose Nonreactive
The walls should be as thick as the bottom, for even heat distribution. Do not use a cast-iron or regular (non-anodized) aluminum pot for sauces; their reactive surfaces can discolor and alter the taste of butter and tomato. Be sure the one you buy has a lid.

Chicken Chilaquiles

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