sauce pan or saucier?
i greatly appreciate all the replies to my cast iron question. got another one for you though. i'm looking for a 3 qt sauce pan or saucier. which do you prefer? or do you own both? also in the market for a 1 qt pan as well. right now i'm leaning towards a 3qt saucier and a 1 qt sauce pan. but might end up getting a 3 qt sauce pan with a 1 qt saucier. i just think the saucier would be better for risotto, polenta because of the curved 'corners'. would love to hear suggestions and opinions. TIA
Hard to come up with a single pan response. Risotto does work well in the saucier due to the curved bottom. And while I do own a 2-qt saucier, I don't use it for risotto. I use a 2-qt sauce pan. For grits (polenta) I use a non-stick 2-qt.
Given that grits/polenta are cooked covered and risotto uncovered, the point is rather different. But in either case, it is a relatively slow cook, so the larger base would seem to be called for.
I use my sauciers for ingredients (tomato paste most recently, but also balsamic onions, reductions). I never use them for finished dishes. Not that they don't work...they just look like a 7-up 'uncola' glass that is wrong.
As to the 1 qt pan, All Clad and others used to offer it at $30 as a teaser intoduction to the brand. Not sure if they still do.
I think 1 quart is too small--you'll wind up looking for something roomier and it will be underused. I'd go with 3 quart saucier and 2 quart saucepan instead.
I just got a 3qt. saucier from Caphalon for $39 from Bed Bath and Beyond. It's stainless with a heavy laminated base with aluminum (I think) at the core. I couldn't believe the price but they said it was some promotional deal. Came with an attractive steel banded glass top with a steel handle.
Quite a sweet deal for $39! I think when I bought an All-Clad 1qt. saucier without a lid 18 months or so ago I paid in the neighborhood of $150 for it. ...and 1qt is simply NOT big enough when you add cream to caramelized sugar!
I think it would be excellent for polenta. I do risotto in a heavy bottomed skillet with rounded sides. I like to use the evaporation to allow me to use more broth or stock for additional flavor.
A saucier is great if you are mixing or mashing the contents. No corners to hide in. A large one is perfect for making mashed potatoes.