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Bourgeat Flared Saute - Saucier?

o
olympia Apr 29, 2011 08:36 AM

Is this shape a saucier or more like a saute? I'm really thinking of going with Bourgeat for copper (over Falk) but I'd like to have a saucier shape.

I'm considering this - it's slightly larger at 1 5/8 qts with a larger diameter (by 7/8") and slightly shorter compared to the Falk try me.
http://www.galasource.com/matfer-bour...

Any thoughts would be welcomed!

Also, any thoughts on getting a brazier (two handles) over a saute (one handle)? Any disadvantages to the brazier?

  1. e
    E_M Apr 29, 2011 11:33 AM

    The larger the size, the more I prefer a brazier. I find the double handles more stable to carry--the long handle wobbles about too much. For small sizes, the long handle is find since there's less of a chance that I'll be putting the sauce (or rice or whatever) into the oven where the long handle can get in the way, and a greater chance that I'll be using the item to toss or saute things.

    7 Replies
    1. re: E_M
      o
      olympia Apr 29, 2011 12:44 PM

      Do you have a large saucier? I might be thinking of someone else though.

      1. re: olympia
        e
        E_M Apr 29, 2011 12:53 PM

        I have a small saucier (1.5 qt) that, shapewise, I LOVE. I am planning to upgrade to a slightly larger one in a better material someday. I have a 3 qt. rondeau, which is like a saute pan with two handles instead of one long one. I find it to be a versatile shape and size. In fact, it's my favorite pot.

        1. re: E_M
          o
          olympia Apr 29, 2011 01:19 PM

          Do you have the falk? In terms of upgrading do you want an additional saucier or to replace your 1.5 qt? I've got a 3 qt all clad that I'm considering replacing with copper. Although I may just keep it!

          1. re: olympia
            e
            E_M Apr 29, 2011 02:19 PM

            I am foregoing the Falk because I am making a commitment to go induction-capable. My current saucier is made out of heavy duty tin foil with plastic handles. I want to upgrade to a better material. Sadly, my experience with SS is an All-Clad pot that is horrible (there is a hot spot in one location with other C'hers tell me is due to the bonding separating) and my experience with copper via a Mauviel has been nothing short of wonderful. But, I read other people's induction experience...and I'm going to try it. My dream kitchen will contain a single gas hob, however, just in case the power goes out. Or I need to make s'mores. Or char a pepper.

            1. re: E_M
              o
              olympia Apr 29, 2011 04:10 PM

              I initially thought of induction and went with all clad. Since trying copper I'm thinking of selling the all clad! I did horribly botch polishing the copper yesterday which is giving me some second thoughts. I'd love saute and sauce/saucier pans in copper though.

              1. re: olympia
                paulj Apr 30, 2011 06:17 PM

                The alternative to polishing the copper is letting it develop its own patina over time.

                1. re: paulj
                  o
                  olympia Apr 30, 2011 06:25 PM

                  I should do that, I really botched this last job and left the acidic mixture on too long. I'm hoping some proper copper polish can bring it back.

                  What do you think of this set? (I seem to remember you're a fan of copper):
                  http://www.knifemerchant.com/product....

                  I'm contemplating it along with another 1 5/8 saucier. Have to decide today before the price goes up...

    2. g
      GeezerGourmet Apr 29, 2011 10:45 AM

      olmpia,
      This from my Web site:

      The pan shown is a hybrid pan of relatively new design. It is aptly called an evasée (from Fr. evaser to open out; to flare). Its called a chef's pan here. I describe it as follows:

      Evasée or chef’s pan—an arched long-handled hybrid sauté pan/sauce pan/skillet with a flat bottom less broad than a sauté pan, with deep, deep sides that flare out from the bottom more gradually than a skillet and then rise to vertical at the rim like a sauce pan. This pan is designed to sauté, stir and toss veggies and small cuts of meats and fish with larger quantities of liquids, without spilling. The rim is flared for non-drip pouring. It is the ideal pan to start and finish pilafs, to construct and reduce sauces and to prepare products that require stirring or whisking, such a risotto, crème anglaise and cream puff dough (pate au choix) for your profiteroles. It also serves nicely as a wok. Size is specified in quarts (1 to 5), which suggests that it is closer in concept to it’s sauté and sauce pan brethren than to the skillet or wok. If you can have but two pans on your yacht or Winnebago, get a large evasée and a non stick skillet for breakfast eggs. That's all you'll need.

      No preferences on braziers.

       
      2 Replies
      1. re: GeezerGourmet
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        olympia Apr 29, 2011 11:16 AM

        Thanks for your reply. This would not be my first evasee or saucier. My concern is if bourgeat's version is similar to falk's. Without being able to handle the pieces before purchasing I'm just trying to get a feel for them.
        With your love for this shape, what size(s) would you recommend?

        1. re: GeezerGourmet
          d
          diamond dave Apr 30, 2011 02:07 PM

          Web site GeezerGourmet?

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