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Differences Between Sauce Pans, Sauciers and Chef's Pans

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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?

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  1. 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.

    1. 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.

      http://www.amazon.com/Calphalon-Tri-P...


      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$.