So earlier this week I made Julia's boeuf bourguignon with its two auxiliary recipes: sauteed mushrooms and brown-braised onions. According to Julia, one should use an enameled skillet for both, and the onions require a skillet with a lid.
In researching pan shapes, I came upon this page referenced in an earlier thread: http://forums.egullet.org/index.php?/.... This page says that skillets are not well-suited to sauteing because their sides are too short to contain the contents when flipped. Also, I can't find a skillet with a lid. Some websites that sell cookware call certain pans skillets, which to me, they have a short flared side more like a frying pan. Although they have lids, according to the above website, these pans allow too much moisture to evaporate and thus the contents fry rather than saute.
So I was wondering if anyone could weigh in on this. I am trying to figure out the best kinds of cookware for what I like to eat...er...cook.
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