I'm making sauces galore. I see descriptions of the Windsor and the saucier pans matching almost word for word. What gives?
I cook 99% of the time for two.
Finally, as to design. I'm not going to buck a century(?) of evidence, but doesn't the broader the base the quicker the reduction. I don't know the physics; I can't figure out how the sloping sides make up for it. (Something goes on similarly in coal and nuke generators, I guess.)
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