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Risottos, Oatmeal, Polenta Cooking Equipment | | Jan 15, 2005 06:57 AM

Many of these recipes that I will be attempting calls for:

- "heavy-bottomed saucepan"; is this a cast iron pot like le creuset or just a regular saucepan like All Clad's?

- "small", "medium" or "large" saucepan, without specifying volume(2 quarts, 3quarts etc.); what are the volume ranges that are usually ascribef to these ...um...labels?

Thanks

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