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My ex described it as like popping candy for grown ups and I couldn't really argue.

I wonder if you might want what often is referred to as a Chef's pan. In looking for links I've found that those are wildly variable in size and shape too, but in general they're something between a wok and a saucier. Here is the closest example I could find, but I'm not advocating this particular model: HA1 Nonstick Chef's Pan. My own workhorse is a 3-quart roundish pan, with a long handle and helper handle and a nonstick finish. (I don't worry about nonstick finish, despite pets; I don't heat it when it's empty.) I'd recommend the brand, but (a) it's several miles away and I don't remember the brand and (b) I got it for $3 at a garage sale. For what it's worth, here's a photo of it, turned over after washing. It gives an idea of the geometry.

Crass but good: salmon roe in sour cream or creme fraiche with potato chips for dipping. Upscale version: oven-toasted or fried wonton skins. Love the pop pop. The edible equivalent of popping bubble wrap.

Yes! It's salmon roe! I bought it for one of the previously posted waffles and then checked my cookbooks for opportunities to use it again, which led me to this delightful recipe!

I have 1, 2 and 3 qt sauciers as my workhorse saucepans. I cook mostly for myself or a few others. It’s possible a 3 qt saucier may help you out with soups, etc. It’s one of my most used pans, along with a 4 qt saucepan. I also have a 12-inch carbon steel wok, which is smaller than most recommend for a wok but I find it the perfect size for me. I see a lot of 4 and 5 qt “everything” pans on the market but they tend to be a lot heavier than my wok when it comes to tossing things about and don’t offer the benefit of starting in a small pool of oil. I do have 6 and 8 qt saucepans I use for larger volumes of soups, etc. I

This time, 白莲藕蛋月饼 (bái lián ǒu dàn yuè bǐng), a traditional mooncake with a twist, White Lotus Root with Salted Egg Mooncake.

Buffalo Chicken Salad.

https://youtube.com/@tastinghistory I am pretty confident he has been mentioned, but the channel is worth mentioning again!

Seared zucchini, chorizo, and roasted chile Poblano rajas in a tomato and coconut cream sauce. Spices and whatnot included white onion, garlic, jalapenos, cumin seed, bay leaf, and Mexican oregano.

Nah fair enough. I find wholewheat pasta unpleasantly gritty and prefer the fragrant elements of good steamed white rice over anything that isn't a risotto.

\Of course that's an excellent suggestion and no doubt what my doctor would say. But, simply put, I just don't want to. Go figure. As a chemo patient I'm honor bound to be relatively stupid. Orneriness is one of the few toolsI have left and I'm stickin' to it.

@KennethT what you are using is a round bottomed ' pan ' you can call it a wok , or a saucier . each has very different connotations . but , once you go Round , all the rest are Flat.

@bokreta Missing link?

Can you maybe switch the white rice for wild or brown rice, and pasta to wholewheat?

For the past few years, I've been watching a lot of Indonesian/Malaysian YouTube videos of people making various dishes. Most of these dishes are some form of braise, starting with frying a spice paste in oil over relatively low heat, then adding a liquid to the braise. Every single video has them cooking in some kind of wok - and like you say, most of those woks are lined with a non-stick material. For that type of cooking, I don't think the non-stick is much of an issue because it doesn't use high heat that can damage the coating. I used to do my braising in a standard 8qt sauce pan (looks like a mini stock pot), but lately, I've moved to a small, cheap stainless steel wok I got off Amazon and found that it works much better. Even making a small quantity, I don't need a lot of liquid to cover, and it's easier to stir things around, especially when there's large chunks in there. And it's vastly superior to the standard sauce pan when you need to reduce the liquid.

I'm a little surprised that this YouTube channel hasn't been mentioned yet (that I could find). This gentleman, Max Miller, researches historical recipes, does his best to learn needed languages to translate them, and recreates them in his home kitchen as best as he can. He's delightful, and includes a huge amount of historical context. Not a shill, but a fan.

If you have not tried a high quality saucier , you're really missing something special.

I'm a big fan of the saucier and straight sided saute pans!

Sorry, I just saw the Viet on the bag!

Ahhh - good question. Yes, I order the Japanese rices from the Rice Factory here in NY. The Thai Jasmine rice I bought at a store down the block (at a reasonable $6.25 for 5 lbs.). The Japanese freshly milled rices are a bit more expensive.

Coconut crusted grouper with a spicy mango sauce, with coconut rice and roasted broccolini.

Yum. Do I see a garnish of salmon roe? Potatoes, jammy eggs, smoked trout, what's not to like?

Question about the Rice Factory. It appears they have two locations, one in NY and the other in LA I assume you order from the NY location, but the jasmine rice you ordered says it comes from CA. Any idea how their operation works? Are both locations distribution houses for all products?

Yes, sorry I didn't mention that. I correctly seasoned it, and tried multiple times over the years. I have always seemed to have trouble with carbon steel. Even the vollrath fry pans I had which I gave away several years ago after giving up. They would be okay as long as I used them almost daily.. if I didn't use them for a couple weeks, they would begin to rust or get very sticky. Again, no issues with cast iron. FWIW, I can make eggs scrambled and fried eggs on my stainless pans without sticking, too, so I like to think I have achieved some level of home-cook-wizardy - still working on french omelettes, maybe some day I'll get that down. Hopefully this post will not go down the "here's how you season a pan" or "how to keep from rusting" or "too much oil" etc.. I'm more interested in deciding what pan, if any, to get next, and shared the background to demonstrate the basis of hesitation for going down a path I've tried before. Fun side note, about 15 years ago, a family member and I welded/built a solid-steel outdoor wok station/rolling cabinet out of metal and wood to hold an outdoor high-BTU wok burner. That was fun, many grease fires were had as we learned to control the flame. Now that's out of my system, I've repurposed the rolling cabinet for garden storage and my pizza oven

did you season the carbon steel pans? My two are nearly as good as nonstick with seasoning.