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Saucier, Chef's pan?

Heather's picture

I saw someone (Alton maybe) making risotto on FN in a large pan with a rounded bottom and I now covet one of these. I've seen them called sauciers and also chef's pans--I've also seen pans with both of those descriptions that have flat bottoms. What is the correct name for the rounded bottom, high sided pan? And what size do you find to be most versatile? The one he was using for the risotto looked to be about 4 quarts but most of the ones I see for sale online are smaller.

Gretchen's picture

(post #54734, reply #1 of 29)

Look on Amazon--maybe even tomorrow.

Gretchen

Gretchen
Heather's picture

(post #54734, reply #2 of 29)

I've looked there and that is one of the places that led to my confusion about the names--they seem to use them interchangeably for both flat and round bottomed pans. And they usually have that anodized Calphalon which I don't like. But I'll check them out tomorrow.

Lexi's picture

(post #54734, reply #4 of 29)

I use an All-Clad 4 quart.  They call it a chef's pan.  It looks a lot like a wok with a domed lid.  They also make a saucier that is similar in shape, but the bottom is not as rounded, and the lid is flat.  The chef's pan is great for making risotto or anything that tends to catch in the corners of a saucepan.  Take a look at www.chefscatalogue.com  They should have photos of both online.

 

 

Risottogirl's picture

(post #54734, reply #3 of 29)

That is exactly what I use for risotto. Mine happens to be an old Calphalon, 4 quart size.  I have 2 smaller versions too, but the 4 quart is one of my favorites. One of the smaller pans is copper. I think I'd like the 4 quart even more if it was copper. Hmmm, maybe when the Calphalon wears out:)


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay


Edited 6/23/2005 10:02 pm ET by RISOTTOGIRL

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Gary's picture

(post #54734, reply #5 of 29)

He was using a 3 quart saucier from All Clad. Also used it for making pate choux.


http://www.chefscatalog.com/store/catalog/prod.jhtml?itemId=cprod1859660&parentId=cat000003&masterId=cat000002&cmCat=&index=9&showCrumb=true


 

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Heather's picture

(post #54734, reply #6 of 29)

Thank you all for the advice, links, etc. That All-Clad pan is a thing of beauty. Is it my birthday? Maybe it will be very soon.
I'm still a little confused about the terminology, but I love the pan! Now the question I have to answer is 3 qt. or 4 qt.?

Biscuits's picture

(post #54734, reply #7 of 29)

It's called a saucier. Personally, I use my Le Creuset round casserole to make risotto. I like having the wide flat bottom when I'm making it.

Ancora Imparo -

Ancora Imparo -

ashleyd's picture

(post #54734, reply #9 of 29)

I like having the wide flat bottom when I'm making it.


I was going to say something, but on second thoughts maybe I'd better not!



Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Biscuits's picture

(post #54734, reply #10 of 29)

That's your self-preservation instinct kicking in. Good thing you listened to it. (G)

Ancora Imparo -

Ancora Imparo -

dlish's picture

(post #54734, reply #8 of 29)

I have a small saucier. I LOVE it! It is my favorite pan. It's Mauviel brand, from Williams Sonoma. Mine is small so I usually just make sauces in it, but for some reason it is my favotite of all.

MadMom's picture

(post #54734, reply #11 of 29)

Here's my favorite:



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Heather's picture

(post #54734, reply #12 of 29)

That is beautiful--do you have a link for that? Although I'm trying to swear off copper because I'm tired of cleaning mine and it exacerbates my wrist problems.

Gary's picture

(post #54734, reply #13 of 29)

http://bridgekitchenware.com/moreinfo.cfm?Product_ID=2391


 


I don't know about your wrist, but this will hurt your wallet. : )

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

pamilyn's picture

(post #54734, reply #14 of 29)

That is my favorite pan shape. I have one in copper and one in stainless by kitchenaid. I use the stainless all the time. I really use it for everything. Very versatile. Pamilyn

The purpose of Art is washing the dust of daily life off our souls

PeterDurand's picture

(post #54734, reply #15 of 29)

I clean mine every few years. Not hard at all. Get some copper cleaner. The newer formulations on the market are way better than stuff you may have bought a few years ago.

I sent this pic to MadMom a while ago when she was thinking about buying this copper and was concerned about keeping it clean. If I remember, it took something like 2 minutes per pan to clean that much.

Cheers

 

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Heather's picture

(post #54734, reply #16 of 29)

I have lots of copper pots and the shine defintely does not last for a couple of years--maybe a couple of months. I will try to find your brand of cleaner and see if that lasts longer.
Does it help if you drink beer while you're doing it--I think that is what is in that glass.


Edited 6/25/2005 2:02 pm ET by Heather1

PeterDurand's picture

(post #54734, reply #18 of 29)

Oh, I didn't mean the shine lasts for a few years. Far from it. I just don't give a s**t for about that long. They still work when tarnished.

And, yes, it says right on the can of cleaner that you must be having a beer or two to make this work :-)

Cheers,

Peter

 

Risottogirl's picture

(post #54734, reply #19 of 29)

I just don't give a s**t for about that long. They still work when tarnished.


LOL, I'm with you! A couple that I bought in more recent years have NEVER been polished.


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

RheaS's picture

(post #54734, reply #27 of 29)

I also don't polish any of mine. My most used pot is a copper Cuisinart saucier (same shape as the one MadMom posted). It's now almost too small because I cook for more people, but I love this pan. Nothing ever gets stuck in the corners or edges and it's easy to stir. It's perfect for making choux paste, prescription-strength brownies, mocha chip cookies and so on. Why do some people prefer Windsor pans for sauces? I don't have one, but I've always been curious as to why that shape would be any better for reducing sauces and stocks (according to Sur La Table).

MadMom's picture

(post #54734, reply #28 of 29)

I may be wrong (haha, as usual) but I think the shape of the Windsor pan, being wider at the top, allows for more surface area for reductions.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

RheaS's picture

(post #54734, reply #29 of 29)

Sounds like a reasonable answer to me. Maybe I'll pick one up on sale when I find/create some room in my mom's cluttered kitchen.

MadMom's picture

(post #54734, reply #17 of 29)

Here's the link for the stuff I bought.  It is not Mauviel, but I love it because of the matte finish.  Also, as Peter says, cleaning is so simple and doesn't need to be done often.  I bought the 4.5 qt saucier and the stewpan, and they share a lid.  Also got the small saucier.  If I hit six, I might buy more!


http://www.falkculinair.com/




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
Heather's picture

(post #54734, reply #20 of 29)

Well, I've bookmarked the Falk site. The first sign of weakness.
Thanks, I think. . .

MadMom's picture

(post #54734, reply #21 of 29)

Remember the CT motto...You neeeeed it.  You waaaaant it.  You haaaave to have it!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Heather's picture

(post #54734, reply #22 of 29)

Fingers in ears, humming loudly, "Sorry, I can't hear you. No, I really can't. I mean it."

MadMom's picture

(post #54734, reply #23 of 29)

You don't have to hear me...just repeat my mantra...you neeeeeed it.  you waaaaant it.  you haaaave to have it.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Heather's picture

(post #54734, reply #24 of 29)

You are a dangerous woman!

MadMom's picture

(post #54734, reply #25 of 29)

If you think I'm dangerous to you, can you imagine how dangerous I am to myself?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Heather's picture

(post #54734, reply #26 of 29)

It's a very, very scary thought.