I am comparing a rondeau and a dutch oven. Rondeaus are basically dutch ovens that are generally shallower and wider. How does shorter and wider compare to narrower and taller given they both have nearly the same capacity? Does this influence reduction in any way? What if in another situation another set has the same diameter? How does the dutch oven having extra height alter performance other than having a larger capacity? Does it increase or decrease the rate of evaporation?
How does the height and width of a pan influence cooking performance?
- Thread starter Josh
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