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I don’t want to pickle my kitchen counter. While the amount of boiling salt water I’ve spilled when pouring liquid from my pan into a jar may suggest otherwise, my pickling intentions have always been edible. So why have I baptized numerous countertops in scalding vinegar? The answer is simple: Most saucepans stink when it comes to pouring.
Saucepans—the high-walled, single-handled pots that are designed to quickly heat small amounts of liquid—tend to dribble, spill, and dump down their side when you pour from them. Not only is this messy and annoying, it’s dangerous. Spilling boiling liquid can lead to burns, grease fires, and kitchen damage.