it be one of them 3 layer rounded edge sauce pans. It helps the wisk get into the sides so the mixings are good.
We have been cooking good crap at home, and sauces rule. Most start with a roux iffin you add milk it becomes a beschemel. We use this base for lots of stuffis. A bechemel is the perfect beginning for gravy, cheese sauces, and we made a roux to thicken the above stew.
Very worthwhile investment.
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