Hey all cookware enthusiasts,
Am I the only one wondering, when a rondeau really is a rondeau, when a casserole is a casserole and not a rondeau and when a deep frying pan is still a frying pan and not a sauter pan?
What’s a roasting pan? Is it a low rondeau?
Is a low casserole and a roasting pan the same thing?
What about a pot au feu? Is this the same as a high casserole or just a cooking pot?
I often wonder if there exist a general definition of what the difference types of cookware are called and what dimensions the pans should have in order for them to stay within a given category of cookware.
It could be a compendium of cookware, most likely created by one of the old big masters of the French kitchen - for instance Auguste Escoffier.
It would be quite nice to have a sort of base dimension a certain category of cookware should stay within for it to be called e.g. a rondeau or a casserole.
If such a compendium doesn’t exist, how about we make one together here on this cooking board ?
Merry X-mas to everybody out there!
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