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Old 07-09-2007, 10:56 AM   #1
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Anyone use a reduction pan (Windsor)?

I was thinking about adding one to my arsenal.


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Old 07-09-2007, 11:33 AM   #2
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I have one, almost like the one in your photo, and use it quite a lot. I really like it.
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Old 07-09-2007, 11:37 AM   #3
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What does this pan do better than other styles?
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Old 07-09-2007, 11:39 AM   #4
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Because the pan is tapered, there's more surface area, which aids evaporation.
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Old 07-09-2007, 11:40 AM   #5
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It's supposed to encourage fluids to reduce.

What brand, Katie?
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Old 07-09-2007, 11:41 AM   #6
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I have a Cuisinart I bought nearly 10 years ago, but I don't remember where. Some cooking joint on the Internet, though. And, as I recall, I got it for an awesome price. It's a 2-quart pan.
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Old 07-09-2007, 11:55 AM   #7
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I hav a saucier that does that. Two solutions for the same task.

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Old 07-09-2007, 12:13 PM   #8
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^^^ That's the other one I was looking at. Looks easier to whisk.
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Old 07-09-2007, 12:31 PM   #9
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IT's rounded like that so there are no corners where a whisk can't reach.
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Old 07-09-2007, 12:44 PM   #10
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Yeah....but the other one looks more like a helmet (for those 'one too many' nights)


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