I intended to buy a saucier for making creme anglaise/custards, which I make often. Before I bought one, I got this one as a gift. While I appreciate receiving the gift, this saucier has some significant flaws for my purpose. Because of its design I figured it would fail but I am disappointed nonetheless.
First, this pan uses an encapsulated disk bottom. Since the disk is much smaller than the maximum width of the pan, the custard just above the disk line curdles no matter how frequently or vigorously I stirred. The steel on the side of the pan is simply too thin and heats up much more than the disk. I tried temperature adjustments repeatedly but there is no getting around this flaw.
Second, the pan is unbalanced. With nothing in the pan, the slightest touch to the handle will tip it over. Even with a small amount of liquid in the pan, it tips over much too easily. I have to really watch placement on my gas cook top to avoid spilling the hot contents.
Third, and this is a gripe specific to me, the pour spot is on the wrong side of the pan. I hold the pot with my left hand and stir with my right hand. I can't pour accurately with any stability to the left using my left hand. I have to put the pan down and switch hands. Maybe this is a non-issue for most folks but as a right-hander, I am unable to use a whisk with my left hand. Sad, I know.