Signature Mousseline Pan Signature Line Quite often I make my

Quite often I make my pasta sauce in it and once the pasta has been cooked to perfection in a casserole pan and has been drained

What’s for dinner – braised leg of lamb – bean casserole

this is the one I would pick

Same pan with just two small handles

Signature Mousseline Pan Signature Line Quite often I make myThe mousseline pan is designed for whisking and stirring eggs or cream right into the pan. The higher side wall of the mousseline pan can accommodate a high volume of mousse or frothy mixture without the risk of overflowing. The curving in the bottom of the pan is a perfect fit for a balloon whisk. A pan made for the gourmet cook.