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Sauteuse Pot Uses?

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snax Sep 14, 2008 04:16 AM

What would you use a sauteuse pot for? White sauce, red wine jus?

What are the benefits in using a sautés over a saucepan? (A rounded side which allows you to get a whisk around the pot?

Also the brand Demeyere Atlanta series has an aluminium core which goes up the sides of their sauteuse; does this function help because it heats the sauces etc evenly?

Also what size/s would you recommend?

I remember watching my husband make a white sauce for our lasagne in a sauce pan with a few draw backs. There were always lumps and chunks in the sides of the sauce pan as the whisk couldn’t get there, and also the pot was way too small and almost over filled meaning that you couldn’t stir the mixture much.
Also once we attempted to make a red wine jus, not sure what happened but I guess using a saucepan didn’t help.

Any help is appreciated

:-)

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  1. t
    ThreeGigs RE: snax Sep 14, 2008 06:24 PM

    What are the benefits in using a sautés over a saucepan? (A rounded side which allows you to get a whisk around the pot?
    -Precisely.

    does this function help because it heats the sauces etc evenly?
    -Yes, and a good thick copper sauteuse will perform even better in that regard.

    Also what size/s would you recommend?
    -1.5 and 3 qt. Ideally you want your sauteuse to be between 1/2 and 3/4 full. Size according to whatever volume of sauces you'll be making.

    1. r
      RGC1982 RE: snax Sep 14, 2008 07:42 PM

      I use that same Demeyere Atlantis conical sauteuse nearly every time I cook (well, not ALWAYS :)

      It is a clad pan that heats evenly and retains heat very well. The rounded sides make it ideal for food that requires stirring. I use it mostly for rices and risottos, and it makes a decent small deep frying pan. I also use for sauce making, espectially if what I need to make requires incorporation of flour and the constant stirring that it needs.

      One caution -- I have the larger size, I think either 3.5 or 4 quarts, and it does not have a helper handle on the opposite side of the handle. Althought this might be called my favorite pot, it is very heavy when full and very hard for me to lift without a helper handle. I often find myself using two hands on the single handle. So, keep this in mind when choosing a size.

      BTW, I have nothing but great things to say about the rest of the Demeyere Atlantis line too, which is mostly thick disk bottom versus the clad design of the conical sauteuse. Nothing burns on those bottoms because they heat very evenly. I agree with ThreeGigs that thick copper is even better, but it will be nearly twice the price of the extremely expensive Demeyere. For the money, and the occasional convenience of sticking it in the dishwasher, I highly recommend Demeyere Atlantis.

      2 Replies
      1. re: RGC1982
        s
        snax RE: RGC1982 Sep 15, 2008 04:34 AM

        Thanks heaps for the info :-)

        Now I'm not sure if I am aloud to go off topic especially since I started this thread but hey! Just wondering if I may ask you a few more questions about the Demeyere line sometime. Are you aloud to give out like msn addys here? *looks left over her shoulder*

        1. re: snax
          r
          RGC1982 RE: snax Sep 16, 2008 06:18 PM

          Go right ahead. If the board wants to reprimand you, you can start a new topic.

          I am one of the great Demeyere fans on this board, and often find myself being accused of not worshipping All Clad enough by those who only know All Clad. I also have All Clad, but like the Demeyere pieces I have more, hands down. Whatever questions you have -- just ask.

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