2q saucepan or 2q saucier

Discussion in 'Cooking Equipment Reviews' started by mowgface, Apr 13, 2012.

  1. mowgface

    mowgface

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    I Just Like Food
    What would be more useful? A saucepan or saucier of equal size and material?

    Mowgface
     
  2. phatch

    phatch Moderator Staff Member

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    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.
     
  3. duckfat

    duckfat

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    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.

    Dave
     
    Last edited: Apr 13, 2012