Yoshikawa Yukihira Saucepan With Lid

As attractive as they are functional, yukihira pans are traditional Japanese saucepans that date back centuries for cooking soups, broths and stews. What sets them apart from European-style sauce pans are the thin construction and textured hammered finish. The thin stainless steel means these pans from Yoshikawa heat up fast, perfect for boiling water or reducing sauces or soups, and the hammered surface has two advantages. It both strengthens the thin metal and creates more surface area to help foods cook fast and cut down on reduction time. A removable wooden handle, which screws on, will stay cool during use, and dual pour spouts minimize spills while serving. And since they’re made of stainless steel, these pots are easy to clean, and they work well on gas, electric and induction cooktops.

[/description-break] Specifications [/title]Dimensions:
-Small: 1.7 Quarts, 7.25” diameter, and 3” high, handle is 6.75” long
-Large: 3 Quarts, 8.6” diameter, 3.25” high, handle is 6” long
Materials: Stainless Steel[/accordion] Care and Use [/title]Use: Since this pot contains a wooden handle, it should be removed if used in the oven.[/accordions-break] Try it with our Miso Soup with Mixed Vegetables and Tofu:
In a large saucepan over medium-high, bring 6 cups dashi and 4 medium dried shiitake mushrooms to a simmer. Reduce to medium and simmer, uncovered, for 10 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board. To the broth, add the whites of 3 scallions, sliced on the diagonal, 14 ounces of firm or extra-firm tofu cut into ½-inch pieces, 3 small carrots, peeled and cut crosswise into ½-inch pieces, 5 ounces of daikon, peeled and cut into ½-inch cubes, 3 tablespoons sake and 2 tablespoons soy sauce. Remove and discard the stems from the mushrooms, thinly slice the caps and return them to the pan. Bring to a gentle simmer over medium and cook, uncovered and stirring occasionally, until the vegetables are tender, 5 to 9 minutes. In a small bowl, whisk together ¼ cup white miso and ¼ cup of the hot broth until the miso is dissolved, then stir the mixture into the soup. Taste and season with salt and pepper. Ladle into bowls and sprinkle with reserved scallion greens. [/how-to-use-break]KITCHEN NOTES