Pan reduction sauces

[jackal10]

cj doesn't mention what sort of pan he uses. Would a nonstick pan impede a successful reduction, perhaps?

I don't use them to saute so have no personal experience with them. I have read, however, that they are not good at creating a satisfactory fond. Would that influence results?

There's nothing in the pan to deglaze if you're using a nonstick pan, is there?

Non-stick pans have residue, just like other pans, although it is easier to get off in water.

However the surface attracts fat and oil in preference to water - you can see water bead on a non-stick surface, whereas oil spreads out. The surface forms an oily film from the emulsion, and this tends to help break delicate emulsions, like low temperature butter emuslions, such as beurre blanc.