sauce pan question

Discussion in 'Cooking Equipment Reviews' started by latemp, Mar 2, 2012.

  1. latemp

    latemp

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    i am a relatively new cooking enthusiast. this past year i just made the realization of the difference in pan materials and how they affect your cooking. i am looking to build a set one pan at a time as i try different techniques. as i buy each piece, i want to basically get the size i will get the most use out of. so far i have a 12'' skillet (pro clad) and a enamel covered iron 6 qt dutch oven (starting to think i should have got the steel pro clad). now the next technique i am looking at practicing is sauce making. any advice on what type/size sauce pan i should look for? after switching from my cheap fry pan to a steel try-ply i realized a huge difference in how my food came out, would that also apply in sauce pans?
     
    Last edited: Mar 2, 2012
  2. latemp

    latemp

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    no suggestions? what about calaphon?
     
  3. phatch

    phatch Moderator Staff Member

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    I'm currently using a few disk bottomed saucepans. They perform pretty well and were inexpensive.

    I'll likely upgrade to some clad saucepans within the year. Probably in the 2 and 4 quart sizes. I'm not really enamored of the 1 qt size.

    Calphalon is a good brand. All-Clad of course. Tramontina is worth looking at and usually very well priced. Bed Bathc an Beyond often has some good clad saucepans on sale as a loss leader. usually just the 1 quart pans which are a bit small, but have their uses.
     
    Last edited: Mar 3, 2012
  4. latemp

    latemp

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    whats a good size for making sauces? (sauces for meat and fish, not something big like spagetti)
     
  5. phatch

    phatch Moderator Staff Member

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    Unless you're dong a longer reduction, I use the skillet for the fond and super fast reduction, thus the term pan sauce.

    If  I'm making a bechamel or such, usually a 2 qt. saucepan.
     
  6. latemp

    latemp

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    I'm talking about the sauces that don't use fond from the meat. The receipe's I'm looking at say use a medium sauce pan...that's one thing I don't understand why a sauce like a beurre blanc would use a fry pan...but these other sauces which are made typically the same way do not
     
  7. chefedb

    chefedb

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    8 or 9 inch skillet ok for reductions with fond.. 2 qt. heavy saucepan for other things. Don't even bother with a 1 qt.  to small for anything.
     
  8. latemp

    latemp

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    what about a sauce like this receipe?

           2teaspoons vegetable oil
    • 1 medium shallot , minced (about 3 tablespoons)
    • 1cup fresh squeezed orange juice , from 2 medium oranges
    • 3tablespoons champagne vinegar
    • 1/4cup heavy cream
    • 2tablespoons unsalted butter , cold
    • 1tablespoon minced fresh tarragon leaves
    would a 1qt sufice (right now most of the sauces i'm planning on making are about this size)? would i have enough room to correctly cook the shallots? if not what about a 1.5 qt? or do i def need to go with a 2qt?
     
  9. latemp

    latemp

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    would a 1 qt sauce pan work for a sauce recipe this size?
    • 2teaspoons vegetable oil
    • 1 medium shallot , minced (about 3 tablespoons)
    • 1cup fresh squeezed orange juice , from 2 medium oranges
    • 3tablespoons champagne vinegar
    • 1/4cup heavy cream
    • 2tablespoons unsalted butter , cold
    • 1tablespoon minced fresh tarragon leaves
     
  10. phatch

    phatch Moderator Staff Member

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    It would hold it, but I'd rather work in the larger pan as I find it easier.