Here’s a set of Windsors for someone interested in trying the shape. Not a “marrying” set, but more “Ms. Pan Now”: https://www.ebay.com/itm/365002928432?itmmeta=01J2JGHWHREJEHBQE1RNHE7WMA&hash=item54fbdeb130:g:XDwAAOSwKCdmhYGE&itmprp=enc%3AAQAJAAAA4NZqZ7RBNKHJolNY%2FqFJWdhNH7yBoytN0VS%2FN1sY%2BU2%2BddwHG1iqtOHDxwbgw4z%2FzohQrIgbicOxSV0wrrMndpkuUqDdLPrdoW%2Bn5EJUseThDu8iHIr%2B3a2kxEwUkWrrdGfclzUgswu2EsgV%2Fm4EXTxth3gS253eOOwNLhqg4rnIldfiOXUbUuzoli7EVB2nPp2ZRarxg1Bf%2Bwkk5VsnGB8kSSLkpQhSJf1N%2FKc%2BdeLsGJ%2FK9izcx%2B397RaTTyiY1OGCjvXhCfzXe3dlFapkt8RwJQmgr0Y%2BcZmCnLGlrZFa|tkp%3ABk9SR4bJx9CUZA
Another solid contender. No splashy name, but a good pan at an OK price: https://www.ebay.com/itm/134801747585?itmmeta=01J2JGHWHV6G8AZ3M1C759BWAV&hash=item1f62cf6e81:g:fwYAAOSwVHJlTQbc&itmprp=enc%3AAQAJAAAA4K%2BkwbEwOWA3yyqfkQVWejjl4a1Zj9dxzenSD%2Bw9cTWlRTGSffmB0938nUljYTJ8Ect0%2FteV14m5QPYz3unlmKirk898RIUY%2BGdeUMmzvBIlMdptO%2Fyt4ZieaNH8qmfnLkplCp1yr%2BswXPJnlDRd3sgxCtUZXzX%2FLtPjgf4IYohjBds3dJ4GRcOFi2UaCVyO64elrNWOPG1mz9Bt9PseRnisWlmvEZp6TfILj9vlQwDsKqy6mhBvrVDmRs5Rxz9CoGDjJddGnsyRvTOUyyrbdZDtOTdMffnfVBG90s1bKCCg|tkp%3ABk9SR5LJx9CUZA
I’ve owned and used several sauce pots from my Mauviel M’Cook 5-ply series.
One was the 20 cm Windsor pan with flared sides.
The other was the conical saucier with more straight sides, yet still rounded.
I also own the regular M’Cook straight sided sauce pots.
Honestly - I can make equally fine sauces in all these pans.
I wish I could tell you that one pan was far superior to the others, because of its shape and flared sides, but I would be lying to you.
I do love to make sauces in my Falk 2.5 copper sauciers, but I could make equally god sauces in the straight sided regular saucepans from Falk and even in a cheap no name restaurant supply stainless steel sauce pan.
1 Like
Thanks. As to whether one is superior or not, I honestly do no expect any difference.
1 Like
The Windsor has arrived. It is six inches across the floor and 2mm thick. It is a terrific pan. 2mm is of course a good bit lighter than the extra fort stuff, and that lightness is a nice change. It is a great little pan but so far not for anything noble.
2 Likes
This is mine. It’s 7 inches across the floor, 9 inches across the top, and approximately 3.5 inches deep. It weighs 2.417 kilos/5.53 lbs according to my semi trustworthy digital kitchen scale. It is marked “Kitchen Bazaar” and “France” - Kitchen Bazaar was a local Maryland - based high end cookware store that went out of business in the 1990s after never recovering from a Chapter 11 bankruptcy in 1987. Top-level products and service couldn’t compete with the chains - same old story. It had several branches. I bought this Windsor at its going out of business sale. I loved that store. As you can see from the tin, I’ve never used the pan.
It’s been stored away. Now of course I can’t use it because my stove is induction. I suspect it is 2.0 mm, but I don’t have calipers, just a knitting measuring tape.
3 Likes
I think we have the same etagere…
1 Like
Beautiful, quality pan.
Of course you could use it. All it takes is a converter disk and moving the pan.
Yours is a great example of an “off” mark with little name recognition. Probably made by Mauviel. There are many other house brands of similarly high, fine quality, like Crate & Barrel. Unless one collects or is concentrating on resale value, the maker’s mark isn’t important.
I’ve got it too. Two of them, actually
2 Likes
Instructions with my range say don’t use discs. Knowing my luck with short-lived appliances …
I have my ECI on my étagères. And ancient Armetale. We must have all gotten our étagères at Ralph’s House of Étagères.
Yes, of course the appliance makers say that. Does yours also warn against cast iron and carbon steel pans?
Totally anecdotal, but my VonChef hasn’t killed a PIC yet. I take it along whenever I go somewhere that may only have induction. It’s not a huge sample of appliances, but not tiny, either.
FWIW, I wouldn’t batch-fry for hours using one, but for sauces, I have no concern.
Curiously, some large % of domestically produced etageres of this type are made in a small town in rural Washington. Obscenely expensive. I found mine at a thrift store.
1 Like
I got mine at a local hardware store that is no more. It sat and sat and finally the owner started dropping the price. This was long, long ago.
Mine are Enclume. Exactly what and from where you mentioned. Bought at least 15 years ago for much less than they are now. Didn’t buy both at the same time, either. Forgot where I heard about them from.
A lot of the indie kitchen stores (Remember those?) displayed on Enclume. Great advertising.
2 Likes
I was just mourning the lack of indie stores - and what’s even almost as bad, the disappearance of indie stores online. I’m almost glad I’m too old to buy anything else, because there’s nothing left to even browse through.
1 Like
