16 Oct Bill Zoberst
I cook a lot of things in my BCC sauté. It’s probably my most versatile piece in my large collection of cookware. It’s a worthy rival to the best vintage pans of yore, and my BCC sauté is the one I reach for instinctively.
My A#1 favorite prep in my BCC sauté is wild mushrooms, and whenever I can get them, Morels. It’s ridiculously easy in this pan. A couple tablespoons of good olive oil or duck fat, a proud pound of prime Morels, a little lemon and scallion, and a knot of good beurre au sel to finish, and everyone’s wanting more!