Ah, the saucepan. Think of this as a baby stockpot. Soups, small batches of pasta, vegetables, making yogurt (yes, that's right)...boiling, sauteing, steaming, baking (if oven safe)....really, the possibilities are endless. You can do anything and everything in this pan that you could do in a stockpot or skillet, except with either less or more space, respectively. Granted, sauteing will be a little more awkward in a saucepan than in a skillet, but in a pinch (and with smaller portions!), you can make it work.
When trying to decide on which size saucepan I thought was the most useful, it was actually a toss-up between the 3Qt and 2Qt saucepans. I finally decided to go with the 3Qt as the most used. The reason being this: If you had to go with two pans of the top four, I would definitely recommend a saucepan as one of the two. When ultimately deciding on which pieces to get first, I suggest erring on the larger side. You might be surprised at how much you will really use that extra quart of space...and how annoying it is when milk starts to foam all over your freshly cleaned stove and it's because you used the 2Qt since the 3Qt was being washed...but that's a story for another post.
And the #1 Most Used Piece of Cookware in my kitchen is......(drum roll please)
No comments:
Post a Comment