Differences Between Sauce Pans, Sauciers and Chef's Pans
Not being an expert in the kitchen, I'm a little confused by the differences between sauce pans, sauciers and so-called "chef's pans."
Do I need all three? Is there some reason I might prefer one over another?
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.
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$.