Emaljert kasserolle

I scorched a batch of tomato sauce in my old thin pot, but this one releases the pan's heat evenly so nothing sticks to the bottom. The walnut handle is long enough to keep my hand well clear of the steam, and the steep sides really do cut down on splatter when I'm whisking a roux.

The walnut handle stays cool even when I'm boiling pasta water, which is a huge plus. Steep sides mean no splatter mess on my stovetop. Perfect for camping or kitchen use.

Finally, a saucepan that lets me simmer delicate hollandaise without scorching the bottom—the heat distribution is that even. The tall sides kept a bubbling tomato sauce from splashing my stovetop clean. My only tiny wish is that it came in a slightly larger size.