I think people are missing the point of this pan.It's not a saute pan with straight sides and a lid.It's a "SAUCIER" pan.These pans are designed to reduce sauces to a servable consistancy.The curved sides of the pan allow heat to come up the sides of the pan more, as well as get more liquid in contact with a flamed area.This heats up the liquid rapidly, as well as reduces it more rapidly than other pans.It does this wonderfully.
That's what it's for, it's not for soup or anything like that.That's what "Pots" are for.
I love to use it to reduce balsamic vinegar, various juices, hard ciders, or wine into a syrupy sauce to drizzle over things.
Product Description
The occasion demands something extraordinary, Creole Shrimp Meuniere perhaps. This small pan can play a critical role of your culinary success. Its wide top and sloping sides are perfect for creating spectacular sauces. The addition of a lid expands the repertoire of this pan.
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