I am a Cookware junkie...

[Newtricks]

After retiring in 2005 I did what I had wanted to do for years, replaced everything in my mismatched collection of stainless clad aluminum, cash iron and other pans and pots I had acquired over the years with 2.5mm stainless lined copper cookware from Falk Culinair. Sauce, sauciers (curved sauteuse) and windsor (sauteuse evasee), casserole, low casserole and rondeau, frying and saute, oval au gratin and roasting pans and a stock pot.

Looking at their new website the other day I saw a pan I hadn't noticed before (a mousseline pan), specifically it's a pan for making Hollandaise sauce. I make hollandaise once or twice a month (usually in a sauciers), and depending on what I'm serving it with I may add a reduction of blood orange juice or whipped cream (sauce maltaise or mousseline). Guess I'm trying to justify the purchase of another piece of cookware for a sauce I can make in a number of the pans I already have, but the high sides and narrow opening really would help in making the above mentioned sauce.

Is a sauce specific pan, necessary or worth the expense?

Be well,

Anthony

ps Copper Cookware from Belgium - Falk Culinair is where I got my cookware from, they where the only north American distributor of Falk cookware for 17 years until Falk decided to sell direct to the American public, right now all the stock remaining in their inventory is on sale at great prices.

 

[CoBilly]

If you can justify it, and it will definitely be used, buy it. I'm really jealous, btw. I have what I need, which is a cast iron skillet(never getting rid of that), Debuyer steel pan, a couple of sauce pans & a variety of stock pots

 

[Designer]

I can tell you what I do: Whenever I perceive a need for a new or better tool, I jump on it. I figure the time and aggravation it saves me is well worth the expense.

You may discover that you want to make Hollandaise sauce more often.

 

[Newtricks]

I have what I need, which is a cast iron skillet(never getting rid of that), Debuyer steel pan, a couple of sauce pans & a variety of stock pots

I started learning classical french technique after retiring, I am self taught from books and every piece of cookware in my kitchen gets used. I'm a clean as you go kind of cook, meaning... I wash what I use as I use it (time allowing), It is not uncommon for me to have 4, 5 or 6 different pots going either at the same time or in a sequential order to make or finish a dish, in that scene... I have what I need. Getting this sauce specific pan would simply make producing hollandaise easier.

 

[Newtricks]

I figure the time and aggravation it saves me is well worth the expense. You may discover that you want to make Hollandaise sauce more often.

Yes! That is exactly what I keep telling myself.