Three things to make in the 24cm sauté pan

If you've just unboxed the 24cm sauté and you don't know where to start, three things in increasing complexity.

1. Pan-poached eggs

Bring 2cm of water to a low simmer in the pan. Crack two eggs straight in (no vinegar, no swirling). Cover. After three minutes, lift them out with a slotted spoon onto buttered toast. Done.

The reason this works in this pan is the heat response — copper holds the simmer tightly, neither boiling the whites to leather nor dropping below set point and refusing to cook them. Three minutes, every time.

2. Sauce normande for white fish

Sweat one finely-chopped shallot in butter until translucent (5 min). Add a glass of dry white wine and reduce by half. Add 200ml fish stock and reduce by half again. Off the heat, mount with cold butter cube by cube — 6 cubes is plenty. A few drops of lemon. Salt.

Pour over a piece of poached or grilled white fish. The pan's tin lining handles the wine and lemon without reacting; you couldn't do this in an unlined copper pan.

3. Slow-cooked ragù alla bolognese

500g minced beef chuck, 100g pancetta, one onion, one carrot, one celery stalk, all finely chopped. Brown the beef in olive oil, set aside. Sweat the soffritto, return the beef, add 200ml white wine and reduce off. Add 200ml whole milk and reduce off (sounds wrong, isn't). Add 400g passata and 200ml stock. Cover, simmer on the lowest heat for 4 hours, stirring every 30 min.

The pan's thermal mass means once you set it to a low simmer, it stays there — no hot spots, no scorching. By hour four the sauce is the right colour.

Mateo