Appreciation post: I finally gave up on my old stock pot for sauces

For over a decade, I made every pan sauce and reduction in a heavy, wide pot, thinking the extra surface area was key. The change came after a busy Friday night last month when I scorched a red wine reduction for the third time that week. Now I use a smaller, straight-sided saucier for anything that needs careful heat, and my sauces have never been smoother or more consistent. Has anyone else made a simple switch like that that fixed a constant kitchen headache?

2 comments

2 Comments

mitchell.val12d ago

That's a solid point about the saucier. Always figured a wider pot meant faster reduction, which was the goal. Turns out it just meant a faster trip to burnt and bitter. The straight sides and smaller base give you way more control, especially when you're down to those last few tablespoons of liquid. Made the switch for beurre blanc and haven't looked back.

skylerp3112d ago

My buddy learned about "faster trip to burnt and bitter" the hard way with his hollandaise last week.