black steel is what we chiefly need, be it French, Mexican, Chinese, or American

 high-carbon (black) steel is the best material for sauteing  and stir-frying. If heavy guage, it rivals cast iron for frying, and if lighter guage it allows all kinds of high-heat performance cooking (searing, braising, sauteeing) with a naturally non-stick seasoned finish.

Rowans lamb sausage and Dominiques red chard. Quick one-dish entrees are easily pulled together in an adequately sized saute pan. Always use the larger pan, so you can keep the heat to one side if you need to. Staging the addition of ingredients allows all components to arrive at "doneness" together, while flavors marry.

local rockfish and chinese vegetables in a light miso/black bean sauce.













grab a-hold of French black steel and you'll find it hard to let go. Crepe pans and saute pans. some Chinese woks, some Mexican comals. As at home on the campfire as they are on the range. The "two hot pans" technique for Spanish tortillas and Asian seafood pancakes, and braising kale or chard requires relatively light weight long handled steel pans. This is high performance cooking at its best!!