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pwm (pwm@pl.absolutelyproprietary.org)'s status on Thursday, 29-Aug-2024 23:16:00 JSTpwm @icedquinn I would lean stainless saucepan, personally.
So long as you know how to not scorch stuff to the bottom, while still forming and releasing the fond, then cleaning is basically a breeze with an abrasive pad. If you could have TWO pans, then get a 5 or so quart pot that matches the stainless pan. Those two are basically all you need if you're only cooking one dish at a time.