Remember when we all thought a big, heavy stockpot was the only way to make a good sauce?

I was cleaning out the old kitchen at my first job in Seattle and found a 20 quart monster I used to haul around. For years, I thought that thick, even heat was key, and I'd reduce gallons of liquid down. Then, about five years ago, I started using a wide, shallow saute pan for my pan sauces and reductions. The difference is night and day. That huge surface area lets the liquid evaporate so much faster, and you get a better fond because the proteins don't steam. I can build a rich, glossy sauce for a pan-seared duck breast in under ten minutes now, not the thirty it used to take. It changed how I think about time and flavor on the line. What's a piece of old kitchen gear you were totally wrong about?

3 comments

3 Comments

elliotm576d ago

Ever try a carbon steel wok for a stir fry instead of a non-stick pan? The heat control is way better for getting that real wok hei flavor.

beth2766d ago

Actually, wok hei comes from the flames hitting the food, not just the pan's heat. A carbon steel wok is great for high heat, but you really need a powerful gas burner to get those flames. Electric stoves just can't do it the same way.

roberts.leo6d ago

Yeah, @elliotm57 is right about the heat control, but honestly, the oil you use matters just as much for that flavor (something like peanut oil has a higher smoke point). A lot of home cooks miss that part, even with the right pan. You get the sear without everything just tasting burnt.