"zuuum" <[email hidden]> wrote in message news:...
Quoted message said:
<[email hidden]> wrote in message
news:[email hidden]...Quoted message said:I saw this at Amazon:
Its an 8 1/2 quart saucier. 12 inches in diameter, 4 1/2 high. Thick
anodized aluminum. 40 bucks.It looks like a good deal, but it is also a strange dimension. I'm not
even sure what I would use it for, but I'm a sucker for a good bargain.
Since Calphalon's Commercial Hard-Anodized is a discontinued line, you can
expect good deals (clearance prices). I regularly do searches on cookware
sites for "calphalon+commerical+hard-anodized" Usually a good value, but
not necessarily the best cookware for every kitchen. "Commercial" is a
relative term when it comes to equipment. Usually commercial means constant
use, not just daily use. I am not sure I would expect Calphalon to hold up
especially well if it were used all night, every night and subject to a
dishwasher tossing them about. Maybe so.
Quoted message said:Quoted message said:So what the heck is a "saucier" anyways? For making sauce? That's a LOT
of sauce!Saucier is a wide flat saucepan with straight sides. Faster
evaporation/reduction. Also good for reheating because of the wider
surface area for the volume. "A lot" of sauce depends on the cooking
operation.