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sauce pan question

post #1 of 10
Thread Starter 

i am a relatively new cooking enthusiast. this past year i just made the realization of the difference in pan materials and how they affect your cooking. i am looking to build a set one pan at a time as i try different techniques. as i buy each piece, i want to basically get the size i will get the most use out of. so far i have a 12'' skillet (pro clad) and a enamel covered iron 6 qt dutch oven (starting to think i should have got the steel pro clad). now the next technique i am looking at practicing is sauce making. any advice on what type/size sauce pan i should look for? after switching from my cheap fry pan to a steel try-ply i realized a huge difference in how my food came out, would that also apply in sauce pans?

post #2 of 10
Thread Starter 

no suggestions? what about calaphon?

post #3 of 10

I'm currently using a few disk bottomed saucepans. They perform pretty well and were inexpensive.

 

I'll likely upgrade to some clad saucepans within the year. Probably in the 2 and 4 quart sizes. I'm not really enamored of the 1 qt size.

 

Calphalon is a good brand. All-Clad of course. Tramontina is worth looking at and usually very well priced. Bed Bathc an Beyond often has some good clad saucepans on sale as a loss leader. usually just the 1 quart pans which are a bit small, but have their uses.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 10
Thread Starter 

whats a good size for making sauces? (sauces for meat and fish, not something big like spagetti)

post #5 of 10

Unless you're dong a longer reduction, I use the skillet for the fond and super fast reduction, thus the term pan sauce.

 

If  I'm making a bechamel or such, usually a 2 qt. saucepan.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 10
Thread Starter 

I'm talking about the sauces that don't use fond from the meat. The receipe's I'm looking at say use a medium sauce pan...that's one thing I don't understand why a sauce like a beurre blanc would use a fry pan...but these other sauces which are made typically the same way do not

post #7 of 10

8 or 9 inch skillet ok for reductions with fond.. 2 qt. heavy saucepan for other things. Don't even bother with a 1 qt.  to small for anything.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 10
Thread Starter 

what about a sauce like this receipe?

 

       2teaspoons vegetable oil

  • 1 medium shallot , minced (about 3 tablespoons)
  • 1cup fresh squeezed orange juice , from 2 medium oranges
  • 3tablespoons champagne vinegar
  • 1/4cup heavy cream
  • 2tablespoons unsalted butter , cold
  • 1tablespoon minced fresh tarragon leaves

 

would a 1qt sufice (right now most of the sauces i'm planning on making are about this size)? would i have enough room to correctly cook the shallots? if not what about a 1.5 qt? or do i def need to go with a 2qt?

post #9 of 10
Thread Starter 

would a 1 qt sauce pan work for a sauce recipe this size?

 

  • 2teaspoons vegetable oil
  • 1 medium shallot , minced (about 3 tablespoons)
  • 1cup fresh squeezed orange juice , from 2 medium oranges
  • 3tablespoons champagne vinegar
  • 1/4cup heavy cream
  • 2tablespoons unsalted butter , cold
  • 1tablespoon minced fresh tarragon leaves
post #10 of 10

It would hold it, but I'd rather work in the larger pan as I find it easier.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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