Differences Between Sauce Pans, Sauciers and Chef's Pans
Here's a link to a pan I bought at bed bath beyond recently. They no longer offer it at this very low price, but Amazon does.
MaspethMaven's description of distinctions is correct, but the terms saucier/chefpan/saucepan are misused by manufacters and are not to be depended upon.
1st q is: straight sides or sloping sides? For sauces, with stirring, ie a whisk, sloping sides mean that you can sweep the pan's entire surface and not miss stuff in the "corners".
2nd q: material. Stainless with and aluminum core, thruout and not just as a basal disk, is the best, to avoid hot-spot scorching
Calphalon as a manufacture has made some real mistakes in their anodized aluminum line (which I own and suffer thru), but now they are smartly doing triply (stainless w/ aluminum core.
This pan performs flawlessly. A "top recommended". It's stable enough (not at all top heavy) that it is presently doing all my 3 qt needs, not just whisked sauces.
3rd q: why so cheap? often they will do a teaser for one pan out of a line as bait to buy the whole line. Compare to allclad's very similar pan at over 100$.
saucier and chef pans are sometimes interchangeable, but chef pans are sometimes larger than sauciers. regular saucepans have straight sides, saucier and chef pans have flared sides. Kind of a combo of saucepan and skillet. Flared sides are better for reducing sauces quickly, as the flare allows for more surface area for evaporation to take place.
perhaps go to a restaurant supply store and get a cheap saucier and a similar volume saucepan, then make the same sauce in each and compare technique, cooking time.
It's really up to you.