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The first (marked (1) below) is an insert, which nestles into the pan, supported by a lip and two small "ears", or flairs at the mouth of the insert. This variety remains almost entirely within the heating utensil while in use. The second (marked (2) below)is a ribbed design with a single handle, similar to a Sauce Pan in construction.
A variation on the saucepan with sloping sides is called a "Windsor", "evasee" or "fait-tout", and is used for evaporative reducing. Saucepans with rounded sides are called "sauciers" which also provide more efficient evaporation and generate a return wave when shaken. Both flared saucepan variations tend to dry or cake preparations on their ...
A saucepan is one of the basic forms of cookware, in the form of a round cooking vessel, typically 3.5 to 4 inches (90 to 100 mm) deep, and wide enough to hold at least 1 US quart (33 imp fl oz; 950 ml) of water, with sizes typically ranging up to 4 US quarts (130 imp fl oz; 3.8 L), [1] and having a long handle protruding from the vessel.
Cousances was a brand of enameled cast iron cookware ("cocotte" in French). [2] [3] [4] originally manufactured by a foundry in the town of Cousances-les-Forges in northeastern France.
After testing "1,000 back-and-forth scrapes by a metal spatula" the Millennium pan did not scratch. [ 9 ] By 1995, Farberware was among the largest producers of stainless steel cookware in the United States, reporting an "anemic annual earnings of $1 million on sales of $125 million for the fiscal year".
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