What would you use a sauteuse pot for? White sauce, red wine jus?
What are the benefits in using a sautés over a saucepan? (A rounded side which allows you to get a whisk around the pot?
Also the brand Demeyere Atlanta series has an aluminium core which goes up the sides of their sauteuse; does this function help because it heats the sauces etc evenly?
Also what size/s would you recommend?
I remember watching my husband make a white sauce for our lasagne in a sauce pan with a few draw backs. There were always lumps and chunks in the sides of the sauce pan as the whisk couldn’t get there, and also the pot was way too small and almost over filled meaning that you couldn’t stir the mixture much.
Also once we attempted to make a red wine jus, not sure what happened but I guess using a saucepan didn’t help.
Any help is appreciated