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Pan sauces make use of the tasty browned bits left on the bottom of the pan after searing meat, called fond. Here are tricks and techniques for making a pan sauce.| Serious Eats
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We tested 11 saucepans by cooking rice, boiling water, and making pastry cream. We found five that were responsive, easy to clean, and versatile.| Serious Eats
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After examining heat conduction, frying dozens of eggs, searing steaks, and baking loads of cornbread, we found five excellent cast iron skillets.| Serious Eats