New Posts  All Forums:Forum Nav:

2q saucepan or 2q saucier

post #1 of 3
Thread Starter 
What would be more useful? A saucepan or saucier of equal size and material?

Mowgface
post #2 of 3
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.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #3 of 3

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


Edited by DuckFat - 4/13/12 at 11:13am
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Equipment Reviews