Game Changer for Custard, Lemon Curd, Warm Milk...
Oh, I know, it costs a fortune, it doesn't go in the dishwasher, but it heats up like a champ, and looks divine hanging on the wall.
I made my first batch of lemon curd (which I used to make in my mother's stainless/aluminum Lagostina hand me down), and there's no comparison. The copper Windsor pan heated up quickly, but I always felt I was in total control of the temperature, and never worried that it would overheat: as soon as I adjusted the flame, the temperature adjusted.
As to the day to day, now I just plain refuse to warm milk in the microwave, it's just as quick to heat up in the pan (I mean it's *crazy fast*, warms up nicely, and you can pull it off before it scorches. In the microwave, you set it to 1 minutes or 2 minutes and you get what you get. Taste-wise, I've discovered slowly warmed milk from a pan is not comparable to microwave heating (full disclosure, I use milk from a local dairy farm. It's pasteurized but not homogenized, so your mileage may...
Will Last Forever
Windsor pans are designed to reduce stock, and copper ones like this conduct heat better and reduce faster. The stainless steel interior is very durable.
Click to Editorial Reviews
No comments:
Post a Comment