| http://www.w3.org/ns/prov#value | - Use the fry pans to fry, brown, and sear; The sauce pans to heat soups, sauces, and other liquid-based dishes; The deep 3-quart saut?? pan for searing, deglazing, and preparing foods in liquid; And the 8-quart stockpot for preparing large quantities of soups and stocks.
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