"Saucepans have a narrower width-to-height ratio ... They have the depth of a pot but a wide enough base for searing and sautéing." The biggest mistake people make? "Not choosing the right ...

This is in contrast with a sauté pan, which has straight sides but is wide and short, and a stockpot, which is larger and has ...

Equipment and preparation: You will need a wide saucepan with a lid, about 23-25.5cm/9-10in in diameter, into which the trimmed fennel will fit snugly.

Pour water to the depth of about 10cm (4 in) in a 25cm (10 inch) wide saucepan. Bring to the boil and add 15ml (1 tbsp) of white vinegar. Crack an egg into a small dish, Use a ladle to stir the ...

Render down the scraps of fat in a hot, wide saucepan until the fat runs. Discard the pieces. Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3-4 ...

Put 2-3 tablespoons of water into a wide saucepan with the butter and a pinch of salt. Bring to the boil, add the cabbage and toss constantly over a high heat, then cover for a few minutes.

Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5–7 minutes or until soft. Add the garlic ...

Cut the pork belly into strips about 5 centimetres wide and place them in a medium saucepan. Cover with cold water and bring to a simmer, then skim off any scum that rises to the surface.