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Jan 30, 2010 09:20 AM

Sauciers Instead Of Saucepans?

Is there anything you can do in a saucepan that you couldn't in a saucier? Yes, the saucier has a wider surface area which would speed evaporation more but is that much of an issue as you're not using it to cook food for long period of time. I have the 4 qt. All-Clad saucepan with helper handle and the 4.5 qt. James Beard or ragout pan which is basically a saucier with a bit more bottom area and a domed lid. It also has the helper hand and the rolled rim I prefer. I'm just trying to figure out if I would ever need the traditional saucepan for any use if I had the other.

Here's the pan that I wanted to replace the 4 qt. A-C saucepan with.


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  1. Go for it! And the rounded bottom is better for sauteing.

    1. The rounded bottom makes it easier to get a whisk or a spoon into the corners, so if you're trying to make a smooth sauce or custard, you won't have overcooked bits forming in the corners making your sauce lumpy.

      1. My daily pan is a 4qt Calphalon One chefs pan. My fiancee says it looks like a big, flat-top helmet. Helper handle, rounded "corners". My version of a French fait-tout pan.

        1. Good point. I was originally looking to buy a copper saucier as my main pan, but eventually didn't. I considered the same points, but ultimately, even now I have a saucier (or a "stir fry pan") I have never used it. Perhaps I should next time I make a bechemal?