Windsor Pan

Now here is one pan that the pros use.  Its called a windsor pan, some manufactures call it a splayed sauce pan.  I have the 1.8qt Mauviel and a 2 1/2qt All Clad Copper Core Windsor Pan with Lid.

 These pans are used for reducing liquids to make them thicker.  The smaller base allows the liquid to boil and the wider top allows for evaporation, therefore thickening the liquid. (you can do this in a normal pot, but It dosent work quite as well)  On a scale of 1-10, how badly do you need a windsor pan? The honest answer is a 2-3.  It is a useful pan, but I feel there are better pieces of cookware  to invest your money in before purchasing this pan.

I would recommend  a copper pan in this situation purely for the precise heat control and the delicate processes of creating sauces. A fully clad pan could work well too.

Mauviel M'Heritage 250C Splayed Sauce Pan 1.8qt

Mauviel M'Heritage 250C Splayed Sauce Pan 1.8qt