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Discussion in 'Cooking Equipment Reviews' started by mowgface, Apr 13, 2012.
What would be more useful? A saucepan or saucier of equal size and material?
I prefer the sauce pan.
The flared sides in the saucier tend to lead to some scorching, particularly on gas or a less than perfect match of pan to hob, which is not uncommon.
A fully clad saucier would help avoid that but adds a lot to the price.
I also find a saucepan (with lid) to be the most useful. A saucier is just that and was designed with a more specific task in mind just like a Windsor pot. The sides are flared to help speed up reductions or aid in whisking etc. Scorching on the side of a Windsor or saucier is usually a result of user error and not the pot or the cook top. If given my druthers I would have one of each.