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Senior Cook
I bought a 10" frying pan (Calphalon One), and was so impressed with it that I went and ordered the 7 quart sauteuse, which has a 14" diameter flat bottom. I only have a standard size electric ceramic hob and I don't think it's heating the pan up enough, because meat just isn't searing or browning anywhere near as well as the 10" pan. Any ideas on what (if anything) I could do to improve on this? I don't want my new pan to go to waste...
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