The problem with making soups that have rice and potatoes in them is that the moisture absorbs into the starch. I added chicken broth to add moisture as I reheated the soup.
I have reheated soups in other pans and they are difficult to wash. Dried on and cooked on food as well as sometimes scorched onto the bottom of the pan. This time I was using my copper chef square pan.
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| Re-heating in the original pan |
It heated up well. It cleaned up well and with the chicken broth instead of water we were able to maintain the flavor.
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| Better after a few days |
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