In the tradition of grande cuisine, French cooks still rely on copper reduction pans with a splayed profile for preparing their signature sauces. This classic piece (sometimes called a Windsor pan) is especially well suited to sauce making: As the narrow base quickly heats liquids, the wide top speeds their evaporation. Copper, the most heat-responsive of all cookware materials, cools quickly when removed from the flame, which helps prevent overcooking. Lined with nonreactive 18/10 stainless steel and fitted with a riveted brass handle, the pan is made in France by Mauviel, a family-owned company that has supplied chefs and home cooks with fine cookware since 1830. Hand-wash. 3-qt. cap.