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A heavy bottomed saucepan is a workhorse in the kitchen. I admitted the other day that I am a caramel-oholic, well this pan helps feed my addiction. These pans come in a variety of sizes from 1 1/2 quart to 6 quarts. The smaller sized pans are great to have on hand for quick jobs like making butter sauces, caramels, puddings, and custard sauces. The larger size pots (3 quarts and larger) can be used for making rice and pasta. You can get saucepans with either a sloped side or a straight side. The sloped side is great for reducing liquids (more surface area is exposed). Want to get started using that saucepan that came in your wedding set? Well, here’s a basic caramel sauce from the folks over at www.epicurious.com.
Caramel Sauce
Ingredients
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup whipping cream
Preparation
Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (you may want to stand back — mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat just until pourable, then let caramel sauce cool to room temperature.)