Sautee vs Saucier Pan: Vollrath Tribute

Discussion in 'Cooking Equipment Reviews' started by kokopuffs, Dec 9, 2015.

  1. kokopuffs

    kokopuffs

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    Last edited: Dec 9, 2015
  2. brianshaw

    brianshaw

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    I'm assuming that you intend these for sauce making, right? Either would certainly work but the saucier shape allows for better whisking and less chance of scorching in the bottom corners of the pan. But a wok can serve the same purpose with that advantage too.
     
  3. kokopuffs

    kokopuffs

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    Correct as far as sauces and custards are concerned.  But, both pans could serve quite well as sautee pans, correct?????
     
  4. brianshaw

    brianshaw

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    Sure. For smaller quantities. I prefer saute in a slope- sided frying pan.
     
    Last edited: Dec 9, 2015
  5. kokopuffs

    kokopuffs

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    Please explain the reason why!
     
  6. brianshaw

    brianshaw

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    Crowding. When crowded the sauté is less consistent. So when sautéing larger quantities I prefer a bigger pan, like a frying pan.
     
    Last edited: Dec 9, 2015