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Saucepans

Under the general name of saucepans are included utensils indispensable in cookery, of different shapes and sizes, and of various kinds. A description of those generally in use will be found in another place. It may be said here, however, that the cook cannot be too careful to keep her saucepans sweet and clean, and to do this she must fill them with water the moment she has finished using them, clean them as soon as possible afterwards, on no account put them away dirty, remember to dry them before the fire a few minutes before putting them away, and keep them in a dry place. A celebrated French cook used to say that a dirty saucepan was sufficient to spoil the effect of a whole dinner. Besides being washed, scoured, and rinsed inside each time they are used, saucepans should be made bright outside on the upper rim, and where the fire does not touch them. When tinned saucepans are used, they should be examined constantly, and retinned as soon as ever they begin to redden, as satisfactory cookery cannot be carried on with an insufficiently tinned saucepan. It will not only render whatever is cooked in it unwholesome, but will injure its colour and taste.