Best pan/pot for rissoto?
Hi all, I just moved into my first apartment and need to learn to cook ASAP or else I will have to suffer many nights of Taco Bell. Anyways, I love risotto and plan to try plenty of recipes I have found online.
However, I'm not exactly sure what pan or pot is best to make it. As of now, the only pan I have is a 8.6" Mauviel M'heritage 150c that I impulsively bought on looks alone.
Thanks for your suggestions!
That pan will be just fine for risotto. If you are looking to buy a second pot that will also have multiple uses you might want to consider a heavy Dutch oven style. I consider Le Crueset the best, but there are other less expensive choices out there. And if you are frugal, you can often find great cookware at 2nd hand stores. That's where I bought my last food processor, coffee maker and 14" frying pan--all for about 25% of retail/new price.
Super short answer: buy this at the 'try me' price: http://www.copperpans.com/falktrymepi...
Longer answer: So many factors go into this that it will be hard to answer you well without more criteria. Price point? How many are you cooking for? etc. But let me give it a go.
Your money will go a long way buying tri-ply (stainless-aluminum-stainless), and you can find may pieces at places like TJ Maxx. For example, I've noticed lately that a lot of Calphalon tri-ply is being cleared out at TJ Maxx/Home Goods/Marshalls, and I've seen the 3 Qt Saucier with a lid for about $30, which would be a very nice rissotto pan. In the tri-ply arena, your can go with the Tramontina (at Wal-Mart), Calphalon, All-Clad, or any number of others. They will all have similar performance characteristics, within the larger spectrum.
However, by the fact that you bought a Mauviel Copper pan, I infer a willingness to spend the money on copper cookware, so you may want to assess what pans you really will use a lot and invest in top quality, copper, cookware. Only you can make that decision. Since you know you like and want to make rissoto, a very versatile pan is a Sauciere, and Falk happens to offer their 1.5 Quart Saucier as a try-me. It would be a nice size for one or two people. You might consider investing in that pan, and going from there. If it doesn't work out, you'll get most of your money back out of it on resale.
Best of luck!
Thank you for the responses, friends. As far as price point. I'd say under $100 per pan/pot. I may throw that Falk saucier on my Christmas list lol. For now, only planning to feed myself and occasionally my girlfriend. I bought the Mauviel based on looks alone, just though it looked cool and it was on sale. I figure it would become my personal pan for my use only. When I looked at bigger sizes, I realized this may be the only copper pan I'll have for a while lol.
I'll definitely stop by TJ Max on the way home and see what's available, thanks for the tip.
So as far as this Mauviel pan and it not being something for risotto, what can I cook with it?
I guess another thing I might add, is that when watching videos of folks preparing risotto, they're using all variety of pans. Stainless steal, nonstick, or something that looks like enameled cast iron. Do these really make a difference in how the risotto will turn out? Is one superior or perhaps, inferior, to the other? Thanks again.
I make risotto often and have used various pans including a large stainless steel frying pan, Le Crueset and a saucier. In a pinch I've used a large pot but would recommend any of the three above.
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I use a Le Cruset braising pan for my rissotto. I find that the size and depth are perfect for keeping the stock from evaporating too much, but it allows some steam to come off the pan. I find I don't have to stir it every second, because it doesn't stick too quickly. I've never had a bad batch from that pan, while I have had ruined batches with my Staub chicken roasting pot. It's simply too deep and the arborio just kind of sits in the liquid and after 45 minutes, it's still swimming in stock and wine.
I do want to share my favorite new combo. I make it with chicken stock and white wine, lots of roasted butternut squash, bacon, parmesan, half of a stick of browned butter, and a smidge of herbes de Provence. It's insanely good.