If you’ve ever made risotto, you know it calls for almost constant stirring over steady, gentle heat. You might think a dish this fussy needs a special pan. Not true. Chowhounds say that with enough attention, fantastic risotto can emerge from a variety of pans. A copper saucier is a lot of cooks’ ideal for risotto, but escondido123 thinks an enameled cast-iron Dutch oven like the ones from Le Creuset might work even better for maintaining an even temperature.

Agreed, says hymas, who notes that on cooking shows, chefs use all sorts of pans for risotto, from stainless steel to nonstick to enameled cast iron. Indeed, chefathome has made great risotto in a stainless steel frying pan, a saucier, and a Le Creuset pot. And escondido123’s go-to risotto pan turns out to be an old electric frying pan (bought for $3 from a secondhand store). “That way I can put it on the counter facing my guests … and be part of the conversation while stirring.”

Discuss: Best pan/pot for risotto?

Photo of CHOW’s Basic Risotto by Chris Rochelle / CHOW.com

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