Posted 1 year ago
When I was going to culinary school back in 1994, Chef Charlie Trotter of Chicago and Chef Paul LaRousse of Johnson and Wales in Providence Rhode Island were my idols. And were avid operators of this small vessel. So this little beauty has always been a key tool in my kitchen arsenal of french copper cookware, when fine cooking is on the menu. I use this pan for pretty much everything from small portioned sauteed entrees to highly flavorful small sauces & super concentrated reductions or glaces.