Pans for Emulsion Sauces
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When making emulsion sauces, there are *a couple of types of pans that you should avoid using*.
Aluminum pans can react with acidic ingredients and can discolor a sauce. Also, thin-walled pans do not allow for even heat distribution, making it harder to control the heat.
A heavy-bottomed, stainless-steel pan is best; however, if using a non-stick pan, make sure to use a scratch-resistant whisk to protect the surface.