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You'll get: an 8-inch frying pan; a 10-inch frying pan; a 1.5-quart saucepan and cover; a 3-quart saucepan and cover; a 6-quart everyday pan with a ceramic steamer and cover and a 6-quart Dutch ...
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
Copper saucepan without lid Saucepan with a lid. 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.
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 ...
[2] [3] [4] originally manufactured by a foundry in the town of Cousances-les-Forges in northeastern France. [5] [1] The Cousances foundry began making cast iron pans in 1553. [6] Four centuries later, in 1957, the brand was acquired by Le Creuset. [7] Cookware under the Cousances brand continued to be manufactured by Le Creuset into the early ...