Everything But The...All-Clad Reduction Pan!

Williams-Sonoma is my Tiffany's. You know, when in Breakfast At Tiffany's, Holly Golightly blissfully asserts that nothing bad could ever happen there, and that they've got the most charming employees, etc.? That's how I feel when I enter Williams-Sonoma. I become sorta fuzzy all over and exhilarated at the same time by being around all the pots and pans and dinnerware. I lovingly stare at the Breville kitchen equipment and Japanese knives crying out to slice and dice a tomato with the precision of a culinary Ninja on olive wood cutting boards, and oh! something, anything from the heartbreakingly gorgeous, prohibitively priced Ruffoni hammered stainless steel collection wrought from workshops in Alpine Italy, and yes! the sturdy Mauviel copper pots, all the while musing that, "One day...this...will be mine!" Sometimes I do go a little overboard when I find a brilliant set of glasses, a particular table cloth or dish towels, herb snippers, or a fine mesh sieve that I must have. I wait though. At least a day. Maybe longer. I feel that if I make the trek back then it truly must be something I really want. I do that with most things when shopping. My credit card company loves me.

As you go along in life, whatever your passion, one of the great passages it seems to me is the importance found in replacing old, merely functional items in your kitchen or wherever, with solid, better quality items that will last forever, things that are more satisfying to use. For me, I started chucking out stuff sometime in my 20's and over the years, it's all been replaced, one Le Creuset pot, All-Clad pan or Henckels knife at a time.

The All-Clad Reduction Pan is a gem. Baby makes his stock, I make my reductions. This pan actually assists with both in the most marvelous, stainless-steel way: measure marks are etched inside the pan in cups and liters! When a recipe calls for a sauce or a stock to be reduced to say, one cup, just read between the lines.