Does sauce cook differently depending on what type of pot or pan you use?
I've been making Ina Garten's Marinara recipe with a lot of success. The recipe calls you to use a saute pan.
Tonight, I quadrupled the recipe and used a 4 qt saucepan. The sauce doesn't taste as good. Is it possible that the different surface areas of the two are the reason behind this?
Should I be adding extra cooking time due to the extra liquid volume this time around?