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Old 11-05-2017, 02:08 PM   #1
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Saucepan or Saucier

Assuming you had neither, which would you buy first, a saucepan or a saucier pan? Or, put another way, if you could only have one, which would you choose?

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Old 11-05-2017, 02:20 PM   #2
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I have a 3.5 qt saucier I use a lot. I seldom use my 3 qt sauce pan. I like the wider and lower profile of the saucier. For most applications I could easily use either interchangeably.
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Old 11-05-2017, 02:26 PM   #3
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If you're shopping for All-Clad, the factory seconds sale starts tomorrow at homeandcooksales.com. They usually post the passcode when the sale starts.
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Old 11-05-2017, 02:27 PM   #4
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I'd like to have a Saucier pan SP.
I learned a lot with this video..
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Old 11-05-2017, 02:57 PM   #5
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I have both. I use the saucier for... sauces. The rounded bottom makes it easier to stir sauces and gravies. Nothing gets missed by the stirring spoon.

I use the sauce pan more for heating things up, like soups or veggies. Although, the saucier could do that, too.

So, I guess I would go with the saucier if I could only have one of the two pans.

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Old 11-05-2017, 03:20 PM   #6
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That video on ATK was my inspiration to order one. It came today and it's in the dishwasher right now, which they recommend before you use it first time. I got the LeCruset.

I am going to try making glazed carrots in it tonight. That involves steaming them covered, then boiling off the water, then adding the brown sugar and butter and sauteing. So I figure it will give the pan a good workout, including clean-up.
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Old 11-05-2017, 03:23 PM   #7
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Never owned a saucier so I can't say. I never even heard of a saucier until I first started watching Food Network, so never felt that using a basic saucepan for sauces was an issue. Since that's what I've always used, I learned to get the stuff out of the corners without any problems.
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Old 11-05-2017, 04:13 PM   #8
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Quote:
Originally Posted by RPCookin View Post
Never owned a saucier so I can't say. I never even heard of a saucier until I first started watching Food Network, so never felt that using a basic saucepan for sauces was an issue. Since that's what I've always used, I learned to get the stuff out of the corners without any problems.
DITTO. I use a flat whisk in my pots/pans to make gravy/sauce never had a problem. I DID buy an All Clad saucier after watching a cooking show that raved about how good it was. I HATE IT! With a passion. The handle is to long and heavy. I used it twice and the handle made it so unbalanced the contents were spilled out onto my stove when I let go of it. It was pretty pricey also and a waste.
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Old 11-05-2017, 06:34 PM   #9
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That's helpful MsM. I was thinking about ordering this one. The handle doesn't look like it would be a problem, and the price is right from Macy's.
What do you think?
https://www.macys.com/shop/product/c...lid?ID=5045141
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Old 11-05-2017, 07:45 PM   #10
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Pots and pans are like knives, they may be called the same thing, but not feel the same in your hands. I don't see MsM's problem so much as a problem with sauciers, but a problem with the wrong saucier.

Never buy a pan without holding it in your hands first. They have different handles, which may or may not work with every cook.

I am using my saucier tonight for a wing sauce. I have a sauce pan of the same size, from the same manufacturer. They both feel exactly the same in my hands.

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