I'm just getting into cooking and the next thing I want to try is making roux and sauces (mainly from roux). Now I believe the best way to make this is with a Saucier, meaning a pan with sloped sides and rounded edges, to make easy work of whisking (a must for roux) and to aid in sauce reduction due to faster evaporation.
Now I've looked around and unless I want to reduce my per piece cost by buying a whole set, a decent saucier would cost upwards of a hundred dollars. So I though this could pass for a Saucier:
Not knowing if it would I figured, if not I could just start to learn to make stir frys and just bought it and would return it if anything. When I got home I learned two things that concern me, first, I have to season the Carbon Steel Wok which is a hassle for me and second, its bad with acidic foods. And I'm also thinking maybe this is bad to use a whisk on?
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