Wow, glad to hear that Michael, I just ordered one from Belgium (I'm in Finland)... what kind of stuff have you cooked with it? I guess it's pretty versatile for many tasks, not just for sauces.
@@kuttaperkka1463 I cook rice, small polentas and risottos (or use it to hold hot stock when making a bigger risotto), sauces (like tomato and bechamel), I melt chocolate in it with no bein marie (with an electric stovetop, not even induction), I can make creme pat and home made chocolate milk... I can go on and on. It's also my main "reheating" vessel, along with a small fry pan. It's amazing, and it's never too small somehow. My wife loves it too. You'll have a blast using it, I'm sure! It'll probably give your forearms a workout at first, as it is reasurringly heavy. Only problem with it is that the stainless Demeyere lids don't really fit it great. I got the Demeyere pyrex one which is perfect, but a Matfer stainless lid works great too, although the metal finish of the matfer can't compete with the beautiful Silvinox finish in the Atlantis.
@@michaellupu2080 Hi Michael, thank for your detailed reply! You gave me great ideas. I'm a bit worried about the weight (ordered also a few other items of this line) but I guess I need to start getting some strength.. I can't ask hubby or sons to move the pots all the time. There are also larger sauciers in this line, you probably know that, if you are considering getting another one. What you said about the lids is very useful to know. I've heard ppl saying that about the steel lids. I wonder what is the design purpose of not-so-tight lids! If you don't mind me asking, do you have other Demeyere items? I'm just in middle of replacing all my steel cookware as a mid-life investment (I'm 54 :D and optimistic :D)
@@kuttaperkka1463 I'm happy you're upgrading! Congratulations and good luck! The stainless lids fit the straight-wall pots and pans perfectly! The reason this is so (I think I got this explanation from Demeyere when I emailed the company a few years ago, if my memory doesn't fail me) is due to the expansion of the metal as it is heated: as I mentioned, the lid fits the straight-sided pots and pans perfectly, without much "play", which is possible because the walls are not being actively heated (the pan\pot sides are not layered with a conductive material, like the base). The sides of the vessel don't expand much as they are being heated and the fit stays the same. When the lip of the vessel conducts heat, it expands and the fit gets compromised. If this is the reason, it doesn't really explain why the Pyrex lid with metal rim fits so well, but oh well, it's a not a big deal. I have 3 pieces from Demeyere and I love them all. I have the saucier I mentioned, a 5L (24cm in diameter) straight sided Atlantis pot and recently, I got the pan of my dreams, the 24cm Proline fry pan. I also got my brother the 3.5L Atlantis saucier as a wedding gift. They all cook and handle like a dream. The fry pan, in particular, is exceptional and performs beautifully even on my weak electric stove. It has the heat retention and abuse resistance of cast iron, but it heats up really quick and it's much easier to clean and maintain. Using them is a joy, similar to using a freshly sharpened chef's knife. Yes, I know there are other sizes of sauciers and I was debating if I should get something bigger. If I would, I'd go for the "simmering pots", which have the same shape as the sauciers, but with two shorter handles, not just one single long handle. When the 3.5L saucier is full, it's a bit too heavy for a single handle. It should have had a helper handle, if we're honest. I am also attracted to getting multiple items of similar size because it simplifies decision making and inventory in the kitchen. Restaurants use multiple copies of similarly sized pots and pans, so I thought it makes sense for my tiny kitchen too. But just to be fair, these pieces are not without their (relative) flaws. Their weight is an issue you'll have to adapt to (particularly with the fry pans) but I think it's worth it. I never found it a problem, per se. If you're used to flipping and sauteing with your fry pans often, you'll have to adjust your cooking style a bit. But just like the best carbon steel and all cast iron pans and pots, they are heavy. Even still, although the small saucier weighs 1.2kg empty, my wife loves using and handling that pan and she weighs half as much as I do. So it's manageable. I would also add that the pouring lip of the sauciers is not as flawless as advertised and I do get dipping down the side if I'm not careful, but it's much better than if there was no pouring lip. By the way, the pouring lip on the straight sided pots and pans IS flawless! Never drips and pours precisely. The short handles of the straight sided pots are not as heat resistant as the advertisements say, at least when used with gas. On a gas burner, they do tend to heat up. Same goes for the lid handles. The longer pan handles are, however, flawless and very comfortable. The smaller handles on the straight sided Atlantis pots are not perfectly sealed between handle and side wall. you can pass dental floss where the handle meets the body of the vessel. This does not affect the performance and they rarely get dirty (the way I use them). Also, the metal seems to be very scratch prone . It always stays shiny, but it gets superficial scratches easily. I just decided not to get upset by this. These pots and pans serve me, I don't want to "baby" them too much. Even so, they still look great. If they occasionally scratch, so be it. It doesn't affect their performance. This doesn't stop me from using metal whisks and other metal utensils. I do, however, make sure not to use very abrasive sponges at my home and I occasionally "deep-clean" my pots and pans with the Demeyere polishing cream (which feels, looks and smells like Cif) and plain vinegar. If you have any questions I might be able to answer, don't hesitate to ask.
@@michaellupu2080 Thank you so much for your time Michael. You seen to be a very experienced cook. I'm not bad myself but my repertoire is limited. I've got quite a few (ahem) Le Creuset and Staub and I'm afraid there will be some overlapping. I understand totally what you say about the simmering pot. I think I'll use my enamelled cast irons for those purposes. I ordered also that 24 cm, straight sided 5L Atlantis, a steamer basket for it and a 24 cm Atlantis sauté pan (omg I'm afraid of the weight!). I have a wonderful 28 cm Staub braiser, but the heat it creates is very different from ss I believe. I've never made real steaks or other fine meats fried quickly on a pan (I don't know precise meat words in English) so this is something I'm going to learn, as well as making nice sauces to go with them. I chose both the straight sided pot and sauté pan in 24cm size so I could swap the lids - I took one with steel lid and the other with pyrex, figuring this might be useful. Maybe the Pyrex lid is tighter fitting when steaming. (the explanation for the steel lid behaviour in conical vs straight sided pots makes sense) I've also heard wonderful things about Atlantis frying pans. As I was close to heart attack money wise with this order, I didn't get Atlantis frying pan now. Instead I ordered a two-handled flat Fissler 28 cm serving pan with a domed lid. It took me a long time decide between the Fisslers and the Demeyeres. I have an induction hob. So you have the 24 cm Atlantis straight-sided pot, have you been happy with it? Do you consider it overpriced? A glorified pasta pot? I was doubting my sanity when I ordered it.. (never going to tell hubby how much it cost) :D I mean you can boil water in any Ikea pot but I wonder can you really feel the quality difference in average daily tasks. ...But of course, there's no need to have rational explanation for everything :D Also, do you use enamelled cast iron and if so, what do you see as the best applications for these different materials? I know everything about stewing and braising though.. just wanting to broaden my skills. Thanks again from Helsinki.
Mauviel M'Cook superior to Le Ceuset and does't warp. Have both and use the Le Cesuet only for bain marie (hollandaise/bechamel) as bottom is warped. I have 3 Mauviel sauciers now and all are perfect.
I found a "all clad" 4 quart just like theirs in the trash and just the feel of it says quality so i looked it up was floored by the price of a pot! From what i seen 250 to 300 $😳if i added all the "new" pots and pans I've bought in my life wouldn't come to that
Haha. You can also count on Americas Test Kitchen’s best reviews to increase the cost of every single item..I almost wish they would shut up so we can actually afford these items!
I have a 3 qt. Le Creuset enameled cast iron saucier, and it's my favorite pan. I use it far more often than my 4 qt. All Clad sauce pan (which is also a great pan). In addition to sauces, the saucier is also great for rice, slow-cook oatmeal and vegetables. It can even be used as a braiser or dutch oven in a pinch. I haven't tried any of the stainless steel models yet, but maybe I can get one soon.
5dd I agree, the saucier is a great pan. Years ago I got a set in different sizes and I have used them almost exclusively for cooking almost everything...very satisfied with my choice.
+Michael Vuong In the review list, there's the Zwilling Aurora 3.5 Quart. It's $130 on wayfair. Below that is the Caphalon 3 Quart Chef Pan at around $95.
I just watched the video you did on the 4 qt sauce pan. The Le Creuset saucier has the rounded handle profile and the metal lid knob you didn’t like on the saucepan so why do you like them on this pan? You still have to pour out the contents. And please include 2nd place and less expensive choices for so many who can’t afford the top choice. I’m not saying the top choice isn’t worth the money - just that it’s out of range for a lot of people.
All Clad dropped all their sauciers greater than 3 qt. Their closest offering is the Weeknight Pan. I saw some reports that Made In has an outstanding saucier.
If you go to their Web site, they list all the tested brands and rank them in order. They also rate them Highly Recommended, Recommended, Recommended with Reservations, and Not Recommended. There's a small fee to subscribe to their site, but it's well worth it for the wealth of material there.
@@ArkansasBadBoy I got the All Clad 4 quart essential pan a few weeks ago. D5. Its heavy in a good way. Like all All Clad, screams quality. Comes with lid. Great handle. So far I've made chicken soup, bean soup, stew, chili, pan fried chicken breasts. Base is same size as 10 inch fry pan. Chicken breasts were golden brown. Turned out great. Very little splatter got out of the pan.
All Clad seems nice but is difficult to come by in Europe. Le Creuset is readily available here in Switzerland and is on my shortlist. I'm looking at their 3-Ply Plus series and this test boosts my confidence that series of pots and pans. Price isn't really a factor when you consider the lifespan of 3-Ply (as opposed to non-stick). If anyone knows of similar 3-Ply quality to All Clad, Le Creuset and similar at a significantly better price-feel free to tip me in the comments.
@Any One I respect their story and like their wok. That said, the Demeyere Pawson line is spectacular - specifically the fry pans and saucier are exemplary. Too many superlatives. I'm seeing a lot of the Pawson line is on deep sale which is unusual and makes me wonder if it is being discontinued. The Pawson fry pan is to me as is my great grandmother's cast iron - heirloom.
The Demeyere atlantis saucier isn't 3 layers. It is 7. 3 layers of a proprietary alloy called triplinduc for flat base stability and induction as well as 3 layers of aluminum and the steel interior.
Very interesting! If you do not make sauces much is there any other reason to get a saucier pan (well the easy clean up is a very good reason but besides that)?
+Cooking Lessons for Dad There are many things you can cook in these pans...gravy, risotto, soup, pastry cream, and some stews that I can repeat and think of. Use it as you see fit; they are not "just for"... "best for", yes, but not "just for".
I own the 3 qt All Clad saucier. It does pretty much everything that a sauce pan can, but with additional ability to saute veggies, brown meats, and much easier design for stirring; it's fantastic for making one pot meals on a weeknight.
Agreed. Many new brands have come on the market for less than half the price that appear to be very good quality, but your test kitchen will not tell us about them. Why not?
I agree 100%. Some of the newer ATK equipment videos do, in fact, provide "best buy" information for those of us on smaller budgets. This video is five years old, so...
I just bought a set of Tramontina 3 ply cookware and I am tickled pink. I received an All-Clad 10" skillet as a gift a couple of years and fell in love with it but there was no way I could afford to fill my pot and pan needs with those. After a lot of research including pestering UA-cam cooks I settled on these and have zero complaints. I paid around a buck fifty for the set at Sam's.
I'm still confused about what a saucier should be used for... only as a replacement sauce pan? Or also for sautéing small amounts of protein, as I've seen some do? Could I cook pasta in it if I wanted to?
+MiaMcc I used to work at Le Creuset so I can be of help here! You can do pretty much anything in a saucier that you can do in another pan. You just don't want to use too high of a heat, because since the walls are curved, the flame can go up the edges and scorch food on the rounded part. They really are a niche pan for sauces because they help liquid evaporate so quickly--those rounded edges on a saucier (compared to an almost 90 degree angle in a normal pan) help facilitate a rolling boil for sauce reduction. Hope that helps!
For sauteing it's better to have a larger bottom so more food is exposed to high heat, and lower walls to let moisture escape. A skillet or sauteuse is a better choice. For cooking pasta, a straight-sided pot is a better choice so you get the maximum volume of water for the size burner you're using. You CAN saute and cook pasta in a saucier, but you can also drive a nail with a crescent wrench.
Sounds like it might be a jack of all trades but a master of none (except sauces, which I don't make enough to justify the cost)...might pass on the saucier... thanks everyone
The biggest bonus or the Saucier pot design is not only the evaporation but because you can use whisks and spatulas to move all the food within the pan as it has no hard edges that you get with the traditional straight edge pan design. It is a french designed pan speficially for making sauces for the above reasons.
I guess you do not make many sauces. It is not for sauteing anything. It is designed for one thing only-make sauces. It can be used for other things but there are other pans that do better at those things. I have had on for years and they are perfect for what they are intended to do.
Le creuset also has an enameled cast iron saucier. Any reason to consider it? I’m thinking a saucier should probably be only in cladded stainless steel bc it’s lighter and more reactive to temperature changes. Any advantage to a cast iron saucier other than looks?
I have a saucepan from the Le Creuset 3-ply Plus series (which is the series that has the saucier they used in the test here) and let me tell you, it is one of the best pots I have ever had in my life. It's very pricey, definitely, but really worth the money I think.
Im finding it really difficult to find these in Australia :"( I have also read above they have a 5-ply copper version but I cant find any reference to this one at all. when I searched the Le Creuset website for Saucier, the only pan that came up was a cast iron pot, not something I want :S
No, Le Creuset does not have any 5-ply material. Also they do not have the 3-ply with copper, you probably saw something by All-Clad. I have one of their pans too and the handle is a nightmare! In my opinion you cannot compare it to Le Creuset's 3-ply series, especially the 3-ply plus series which looks a little different.
It looks like it was reviewed in the video but didn't make the cut. I have a Demeyere 3.5qt saucier and it has very awesome thermal performance, and regularly goes on sale for $100-$150, about the same as the All Clad. FWIW while I think the handle is more comfortable than the All Clad handles it's also more prone to slipping because it's round, and the pan itself is really heavy. If you're in love with the Demeyere handles, get a Demeyere. If you're worried about weight, get an All Clad.
@@Boollish I'm definitely in love with Demeyere handles, I don't find them prone to slipping and in any case they're so much better than the All-Clad ones. I do agree that on larger saucepans and skillets the 7-ply demeyere construction might result in a little too heavy vessels. If one is concerned with weight I think he or she should opt for the Atlantis/Proline on smaller sizes (up to 24 cm), and for the Industry for larger ones. Best pans around by a good measure.
They have most of these test results and performance on their website (behind a paywall), if you are interested in knowing more about the details of the test, and ranking of the others. You might also want to look into brands they did not test, which are many.
I see no way that any of these beat out the DeMeyere. Two words, "no rivets". Any pan that has rivets is harder to clean than one without rivets. In sauciers, there may never be scorching, but if you ever have grease splatter that carbonizes on or near the rivets, you will easily see the advantage of no rivets. Also, the 5 line or Industry line sauciers can be had frequently for $99 (or less) on sale, and they are both 5 layers (3 of aluminum). The Atlantis has 7 layers (5 aluminum). The added layers helps resist warping, so even the 5 line of Demeyere will be superior to all of these others regarding not warping. I suspect that the Demeyere did not win because of its price, but they compared the top of the line Demeyere with 7 layer construction (which is very pricey) against sauciers with 3 layers, when there was a perfectly excellent and competitively priced 5 layer Demeyere available. I have 1 and have bought 2 more as gifts for people. Cleaning is a breeze, and the weight and handle are great, and Demeyere has the best anti-warping technology out there. I have not always had Demeyere. I have several DeBuyer carbon steel pans (which are good, and really good when transferring to the oven, but not ideal for sauces as they are reactive and also covered with a black layer of oil like cast iron, which is how they are supposed to be). I have 2 DeBuyer clad pans, which are ok, but not great. I have a lodge fry pan. It has its uses (primarily bacon and searing steaks), but not good for sauces. I have an All-Clad 12 inch saute pan that I use all the time, and it works well, but the handle is terrible. Someday All Clad will finally admit their mistake and go to a normal handle. However, I really wish I had known about Demeyere before buying the DeBuyer and All Clad aluminum clad pans, although back then I do not think they ever went on sale. Now, you can frequently find some of the Demeyere pans on sale for very reasonable prices. I just picked up an 11 inch Demeyere 5 series with lid for $79 during Cyberweek and can't wait to use it. Having no rivets on a fry pan cannot be understated. Finally, whichever pan you use, if you know how to use it, it will be much better. Heat it with nothing in it. Drop a few droplets of water in it when you think it is heated up. If the water bounces/dances around, then it is ready. Not before. Lower the heat a bit, then add the fat/oil. It should get to the shimmer / legs stage quickly (just before smoking). Then add the food/protein. Deglaze when otherwise done with a liquid (ideally to make a great pan sauce). Your food will come out great and clean-up should be a snap. This is true for any decent aluminum clad pan. Happy cooking!
A few corrections, Demeyere Industry5 does not use 3mm of aluminum. The cookware is 3mm total and approximately 2.1mm of that is aluminum. Same with the Proline series. It's 4.8mm thick total with 3.7mm of it being aluminum.
Hi. Thanks for sharing your knowledge with us: your videos are always on top of the list whenever I am considering a new purchase. Re this video specifically, I cannot help asking myself how could the Demeyere saucier not score first, considering that Demeyere's multi-ply steel is generally considered the state-of-the-art as far as this technology is concerned. Was it too pricey, or was it technically not superior to LeCreuset? --which, by the way, turned out to be a nice surprise for me, since I am a big fan of LeCreuset enameled cast iron ovens.
Good question. Possibly the answer is what Patrick said. I would've thought that the lack of rivets element of their design alone would have put it on top, but perhaps not. I love mine, but I have not tried all those others. For me, the lack of rivets makes the others obsolete, but obviously that is subjective.
They did a pretty good job of defining the factors that went into their decision. If you are familiar with the design of the Demeyere you are considering (5 Plus? Atlantis?), you can compare its size, shape, ergonomics, and other features they mention to see why it didn't make their preferred cut. Your factors might be different.
Would you try out/have you tried out the ikea sensuell sautese or have a feel for how it might compare? I keep hearing very good things about this range!
Don't know it you're still interested but I found those great, bought five of them. The small pan is perfect for omelets and frying small things, the big pan I use it for everything and the big saucier is perfect for risotto..
Hey thanks for taking the time to reply! Incidentally I actually took the gamble on these and like you I've found them utterly excellent. I got the smaller saucepan, the frying pan and saucier. Frankly I can see why sites like ATK avoid mentioning them because they easily measure up to (and probably out-perform) sponsor brands like All-clad which typically market for 2-5x the price! Incidentally the walls on the Sensuell range are 2mm thicker than the All-clad and I've found the heat distribution remarkable on my old ceramic hob that I'd previously considered replacing before getting these pans.
I absolutely agree.. I never used an all-clad but I really can't imagine how better could a pan perform compared to this one as to justify such a price difference. I wonder how come there's almost no mention to them in the web, I guess all-clad or mauviel users won't even consider lowering themselves so much as to buy an Ikea pan, but if they do I bet they'd feel quite stupid having paid $100+ for something that can be found for so much less. My only complain is the lack of a hole in the handle to hang them..
@@bcs85542 "I can see why sites like ATK avoid mentioning them because they easily measure up to (and probably out-perform) sponsor brands like All-clad" ATK doesn't accept sponsorship from the makers of products they review or are likely to review in the future. The reason IKEA products aren't tested is because ATK only rates products that can be bought in normal retail stores. Since IKEA's line can only be bought at IKEA, they're out of the running.
I do not want or need a $250 steel saucier since I'm a home cook on a somewhat tight budget. Now, if I found one at a resale shop for considerably less, I might buy it.
+SCUBAJAY316 Thanks for the question! We outfit the test kitchen with new multiple copies of our winning equipment. Here's what happens to the rest of it: ua-cam.com/video/VqYecQMvL9Q/v-deo.html
So, just wondering, is there any further consideration on whether you cook with gas or electricity? I would imagine the a gas flame might be able to heat those rounded bowls more evenly than a flat ceramic surface at the very bottom of the saucier. But maybe that's just overthinking and doesn't matter in the end?
If you buy a disk-bottomed pan, that's a serious concern; but fully-clad pans conduct heat quite well from the base up the sides, and so your burner size should be chosen and -- if gas -- the flame adjusted so that it only heats the base. I cook on an old radiant-coil electric stove, and my sauciers (one Le Creuset enameled cast iron and one Calphalon Tri-ply Stainless) work wonderfully on it.
When applying weights to things like handle comfort, is this based on male or female or both genders? Hand sizes are vastly different on men and women.
They let a group of users test them, and average the results. If there are big differences in performance based on size they'll often say something like "This one worked well for most testers, but those with large hands complained that the handles were too short" or something along those lines.
The majority of these issues are due to the handler, and not an actual fault of the pan: 1:40 Why exactly are the rounded sides easier to clean? You never explained that. 2:10 Food doesn't get trapped in the corners of a pan, unless you leave it there, as shown at 1:58 where there's also clearly food stuck in the corner of a rounded pan. Use a better tool to stir your food, and be more conscious about how you stir. 2:22 If the food piles up and steams instead of frying, you put too much food in too small a pan. If the food is burning in a wide pan, you turned up the heat too high. 3:35 The benefit of a long handle that angles up, is that you can rest the end of the handle on your underarm as you lift the pan, thereby sparing your wrist some of the weight and creating a more sturdy leverage.
So glad to hear them not suggest All-Clad. This Le Creuset looks like a superior pot with a good handle. ATK seems often to suggest All-Clad over equally good pots or better despite the uncomfortable handle design of All-Clad. I'd have used All-Clad in my kitchen if the handles were better.
Some of the best sauciers are made of copper. In the early days they were lined with silver to prevent the copper from reacting with the sauce, then silver was mostly replaced with tin, and nowadays most have a thin stainless steel lining. See, for example: cdn.falkcoppercookware.com/images/product/social/classical-18cm-saucier-pan.jpg
If All-Clad paid ATK, why didn't they win this test? Think about it. As for why people dislike All-Clad, some don't like the handle designs, and many think they're too expensive; I don't know anyone who's actually used them that doesn't like the way they cook...other than the Teflon-only crowd.
@@seikibrian8641 Costco now sells pots/pans that look just like All-Clad. They're probably made by All-Clad, for Costco under a generic brand name. Have you seen these and do you have an opinion on their quality vs All-Clad? They seem very heavy, but I suppose that's to be expected considering the multilayers of steel and copper. Unsure why they wouldn't come in first place
@@RedondoBeach2 They wouldn't come in first place because ATK doesn't test them, since one has to be a Costco member to buy them. Since I'm not a member I haven't seen them myself, so I can't comment on their quality or performance.
@ "they didnt test demeyere." Yes they did. It came in fourth place of the eight pans tested. Furthermore, at the time of testing the Demeyere was the most-expensive pan in the lineup, but price is not a factor in the testing protocols; it only comes into play after testing is complete to determine if they award a "Best Buy" or not.
@ "They never mentioned it in the video..." And yet Neil oppa wrote "I dunno if I believe that the le creuset beat the demeyere." With the exception of the Paderno pan, they didn't specifically name any of the brands that didn't win, either, but he could see that it was in the test. Since they didn't name it, are you going to say they didn't test the blue Tramontina enameled cast-iron saucier? Oh, I know; they only mentioned the All-Clad saucepan, not the All-Clad saucier...I guess that means they didn't test it. In fact, they must have only tested three sauciers, not eight, because they only mentioned three.
5 років тому+1
you are pretty serious about your pots and pans. Trump 2020
$250 is kinda steep for most households ... I'd have liked to have seen a more economically priced alternative given a passing mention for those who can't afford your top choice.
Roving Punster "I'd have liked to have seen a more economically priced alternative given a passing mention..." I subscribe to their Web site so I can look up all their reviews, recipes, etc., and watch all 19 years of shows, any time I want. They only give "Best Buy" status to products that score "Highly Recommended" or "Recommended," so it didn't get "Best Buy," but the "Recommended With Reservations" Calphalon Tri-ply 3-qt Covered Chef’s Pan beat the winner in the "Cleanup" test (three stars versus two-and-a-half) and was given two stars for "Performance" versus the winner's three. They gave it low scores for "Ease Of Use" because they didn't like the handle and they don't like glass lids, but it still fared pretty well in the tests overall. Right now it sells for about $120 at Bed Bath & Beyond and at JC Penny, and just $80.53 on Amazon.
I just bought a Viking 40051-1823 Hard Anodized Nonstick Saucier Pan. It's 3 quart. I'm going to have a lot of fun with it, and I wish it had been evaluated in this video.
Thank you for this video, as I am just learning french cooking and the Saucier Pan, your video is much appreciated. Cheers from Australia. Now the difficulty in getting the Le Creuset Tri-Ply Stainless Steel Saucier Pan with Lid in Australia :S
I’m sure this is wonderful in a professional kitchen, but for the sauces in my ordinary day-to-day home cooking, this is putting too fine a point on the pencil.
I prefer my Demeyere cookwear to my All-Clad cookwear. All-Clad has the worst handles in history. It hurts your hand to pick them up when you have anything in them because of the weird shape.
Layput oh gosh. I never use any nonstick cookware. It’s dangerous. Teflon is a terrible carcinogen. I only use cast iron, enameled cast iron or aluminum/stainless. The thing I like about the Demeyere is the handles stay pretty cool, they’re much more comfortable to hold vs. All-clad that in my opinion has the worst handles in the business (it’s like they’re upside down and they hurt the palm of your hand and they’re angled way too steeply).
3:35 That proves they're simply youtubers, not cooks.. The curved handle serves to dramatically increase heat radiation, allowing the heat to completely attenuate before the part where one grabs it. The straight handle will always heat more.
Your post goes to show you're simply a troll, not a cook. You'd know, if you were a cook, that it's the handle material that is key in eliminating heat. Cast stainless, for example, are very poor conductors of heat. None of those handles will heat up so saying that the clunky tall curved handle is better just illustrates your ignorance on the topic.
Just get a flat-bottomed stainless steel wok. Would save you hundreds of dollars literally. Carbon steel one is a bit thin at the bottom (only to be used if you're really confident in your cooking abilities... Or if you're asian).
The dislike for cast iron may have been affected by the physicality of the chefs. As women have smaller hands (Generally) shorter stature and less strength than the typical man the weight of the cast iron could present a problem. Even the handle angle applies to this selection. I like the cast iron skillets that I have. They hold the heat more evenly for a longer period of time. I imagined the saucepan would do the same.
+4lottisintellect -- At less than $95, the Calphalon Tri-Ply Stainless Steel 3-qt Covered Chef’s Pan would normally be the Best Buy, but because they don't like glass lids it didn't make their "Recommended" list, a requirement for "Best Buy." It was, however, "recommended with reservations," and the list of reservations was minor.
Talk about dead last and talk about the winner, what about everything else in between ? maybe not everyone wants to spend $200 - $300 on a pan, your research went to waste otherwise. I just don't understand the pattern you keep doing this.
That's "Kirkland." And they generally don't test products that are only available from one source, since not everyone has, for example, a Costco membership.
Another example of a video published to an international but using imperial units. When publishing for an international audience, the requirement is to use ISO standard units, at least by sub-texts. A "quart" seems to be 1,13 liters => 3 to 3½ quarts equals 3,4 to 4 liters. 5 3/4 to 7" => 14,6 to 17,8 cm. That said, I like this channel. It is brutally honest and as a former chef I support their conclusions. If you just make it international you'd nail it.
@@ArkansasBadBoy Interesting. All negative feedback is from guys saying this thing. As if you US guys don't care about anybody outside of the quite small continent of north america. My point is, is America's Test Kitchen publish on UA-cam they surely want a wider audience. Otherwise I guess it would suffice with having the clips on their own web site, right? Now it is published on UA-cam. And whoever did this should think of the wider audience. I mean, the +90% of the world that is not using US units for weight, volume, etc.
@ As stated, is America's Test Kitchen, NOT international. Also, nobody is complaining except you. I can do this for the rest of your life.
4 роки тому
@@ArkansasBadBoy Rather you go and get a life :-) And by the way, I am not complaining. Otherwise I would not subscribe to ATK. I am *_suggesting_* improvements. A completely different story.
@ You poor thing, here you go with the trash because you want to dish out but can't take LOL. I can assure, I have a very good life far and away from people like you who've nothing to do with their miserable selves. Just keep watching all your videos and putting your opinions out there like the rest of us and I'll be sure to stay in touch 😁
They fail to see that the appeal of cast iron isn't in the comfort of holding, but the advantages in heat distribution, durability, and undoubtedly unique aesthetic.
Cast iron has poor heat distribution, hence the hot spots and the need to preheat by moving around the stovetop or in the oven. What it does have is good heat retention, meaning once it gets hot it stays hot, which makes it great for searing meat.
The only reason it has heat retention is because of it's mass. Aluminum holds almost as much heat at half the weight. Cast iron isn't durable; that's why they HAVE TO make it so thick. Cast iron is so romanticized that talking to it's fans about it is like talking to religious people about their whacky beliefs.
+Samtagri $80 for a kitchen knife, and that is on the low end of good knives... If you look at the finish that they have, how easy it they are to clean, how there aren't nooks and crannies where food and grease will be hard to reach and clean off... if you experience how well they cook because they heat up evenly... the list goes on...
Yoma Ma I guess I will have to try it to believe it. They should rent these pans out for people to try because I'm not buying a pan for that price anytime soon (or in the foreseeable future).
Yoma Ma Yes I was kinda serious. I am now buying one nonstick wok pan every about 2 years for something like €50. If I try this pan and see that it will last longer and be better to use then I may actually buy it. I am all for spending money to make my life easier / better.
Nonstick pans are great for cooking eggs, maybe even fish, but a wok should never be coated; stir-fry cooking needs VERY high heat to sear foods fast and generate wok hei, and most nonstick materials give off toxic fumes at high temperatures. Get a good carbon steel wok. They're cheap, easy to season (lots of UA-cam videos on how to do it), and they'll last a long time. As for the sauciers, the winning model here IS very expensive, but if you're not a well-heeled financial mogul you can get good, serviceable alternatives for less money if you know what to look for. This video showed what features are important, so shop around. Here in the USA one good alternative to Le Creuset or All-Clad is Calphalon Tri-Ply. I've had a 13-piece set for more than 15 years, and last month bought their version of a saucier, which they call a chef's pan. (I waited for a sale at a local department store.) I'm very happy with it so far. Similar bargains should be available where you live; just look for fully clad (no disk bottom), stainless steel interior (so it doesn't react with acidic sauces), and generous size (3 or 4 litres is good for most home cooks).
The one with the copper and aluminum base that they rightly advised against? I've never seen cookware or knives with celebrities names on them that I would buy.
There is really no need for a domestic cook to ever need a saucier. How often do you make a quart of gravy or hollandaise or custard ? These things are for the pros only. Save your money.
My 2 Liter Demeyere saucier (Atlantis line) is by far my most used pan. I love it and use it so much, I'm considering buying another one.
Wow, glad to hear that Michael, I just ordered one from Belgium (I'm in Finland)... what kind of stuff have you cooked with it? I guess it's pretty versatile for many tasks, not just for sauces.
@@kuttaperkka1463 I cook rice, small polentas and risottos (or use it to hold hot stock when making a bigger risotto), sauces (like tomato and bechamel), I melt chocolate in it with no bein marie (with an electric stovetop, not even induction), I can make creme pat and home made chocolate milk... I can go on and on. It's also my main "reheating" vessel, along with a small fry pan.
It's amazing, and it's never too small somehow.
My wife loves it too. You'll have a blast using it, I'm sure!
It'll probably give your forearms a workout at first, as it is reasurringly heavy.
Only problem with it is that the stainless Demeyere lids don't really fit it great. I got the Demeyere pyrex one which is perfect, but a Matfer stainless lid works great too, although the metal finish of the matfer can't compete with the beautiful Silvinox finish in the Atlantis.
@@michaellupu2080 Hi Michael, thank for your detailed reply! You gave me great ideas. I'm a bit worried about the weight (ordered also a few other items of this line) but I guess I need to start getting some strength.. I can't ask hubby or sons to move the pots all the time. There are also larger sauciers in this line, you probably know that, if you are considering getting another one. What you said about the lids is very useful to know. I've heard ppl saying that about the steel lids. I wonder what is the design purpose of not-so-tight lids! If you don't mind me asking, do you have other Demeyere items? I'm just in middle of replacing all my steel cookware as a mid-life investment (I'm 54 :D and optimistic :D)
@@kuttaperkka1463 I'm happy you're upgrading! Congratulations and good luck!
The stainless lids fit the straight-wall pots and pans perfectly! The reason this is so (I think I got this explanation from Demeyere when I emailed the company a few years ago, if my memory doesn't fail me) is due to the expansion of the metal as it is heated: as I mentioned, the lid fits the straight-sided pots and pans perfectly, without much "play", which is possible because the walls are not being actively heated (the pan\pot sides are not layered with a conductive material, like the base). The sides of the vessel don't expand much as they are being heated and the fit stays the same. When the lip of the vessel conducts heat, it expands and the fit gets compromised. If this is the reason, it doesn't really explain why the Pyrex lid with metal rim fits so well, but oh well, it's a not a big deal.
I have 3 pieces from Demeyere and I love them all. I have the saucier I mentioned, a 5L (24cm in diameter) straight sided Atlantis pot and recently, I got the pan of my dreams, the 24cm Proline fry pan. I also got my brother the 3.5L Atlantis saucier as a wedding gift.
They all cook and handle like a dream. The fry pan, in particular, is exceptional and performs beautifully even on my weak electric stove. It has the heat retention and abuse resistance of cast iron, but it heats up really quick and it's much easier to clean and maintain. Using them is a joy, similar to using a freshly sharpened chef's knife.
Yes, I know there are other sizes of sauciers and I was debating if I should get something bigger. If I would, I'd go for the "simmering pots", which have the same shape as the sauciers, but with two shorter handles, not just one single long handle. When the 3.5L saucier is full, it's a bit too heavy for a single handle. It should have had a helper handle, if we're honest.
I am also attracted to getting multiple items of similar size because it simplifies decision making and inventory in the kitchen. Restaurants use multiple copies of similarly sized pots and pans, so I thought it makes sense for my tiny kitchen too.
But just to be fair, these pieces are not without their (relative) flaws. Their weight is an issue you'll have to adapt to (particularly with the fry pans) but I think it's worth it. I never found it a problem, per se. If you're used to flipping and sauteing with your fry pans often, you'll have to adjust your cooking style a bit. But just like the best carbon steel and all cast iron pans and pots, they are heavy. Even still, although the small saucier weighs 1.2kg empty, my wife loves using and handling that pan and she weighs half as much as I do. So it's manageable.
I would also add that the pouring lip of the sauciers is not as flawless as advertised and I do get dipping down the side if I'm not careful, but it's much better than if there was no pouring lip. By the way, the pouring lip on the straight sided pots and pans IS flawless! Never drips and pours precisely.
The short handles of the straight sided pots are not as heat resistant as the advertisements say, at least when used with gas. On a gas burner, they do tend to heat up. Same goes for the lid handles. The longer pan handles are, however, flawless and very comfortable.
The smaller handles on the straight sided Atlantis pots are not perfectly sealed between handle and side wall. you can pass dental floss where the handle meets the body of the vessel. This does not affect the performance and they rarely get dirty (the way I use them).
Also, the metal seems to be very scratch prone . It always stays shiny, but it gets superficial scratches easily. I just decided not to get upset by this. These pots and pans serve me, I don't want to "baby" them too much.
Even so, they still look great. If they occasionally scratch, so be it. It doesn't affect their performance. This doesn't stop me from using metal whisks and other metal utensils.
I do, however, make sure not to use very abrasive sponges at my home and I occasionally "deep-clean" my pots and pans with the Demeyere polishing cream (which feels, looks and smells like Cif) and plain vinegar.
If you have any questions I might be able to answer, don't hesitate to ask.
@@michaellupu2080 Thank you so much for your time Michael. You seen to be a very experienced cook. I'm not bad myself but my repertoire is limited. I've got quite a few (ahem) Le Creuset and Staub and I'm afraid there will be some overlapping. I understand totally what you say about the simmering pot. I think I'll use my enamelled cast irons for those purposes. I ordered also that 24 cm, straight sided 5L Atlantis, a steamer basket for it and a 24 cm Atlantis sauté pan (omg I'm afraid of the weight!). I have a wonderful 28 cm Staub braiser, but the heat it creates is very different from ss I believe. I've never made real steaks or other fine meats fried quickly on a pan (I don't know precise meat words in English) so this is something I'm going to learn, as well as making nice sauces to go with them.
I chose both the straight sided pot and sauté pan in 24cm size so I could swap the lids - I took one with steel lid and the other with pyrex, figuring this might be useful. Maybe the Pyrex lid is tighter fitting when steaming.
(the explanation for the steel lid behaviour in conical vs straight sided pots makes sense)
I've also heard wonderful things about Atlantis frying pans. As I was close to heart attack money wise with this order, I didn't get Atlantis frying pan now. Instead I ordered a two-handled flat Fissler 28 cm serving pan with a domed lid. It took me a long time decide between the Fisslers and the Demeyeres. I have an induction hob.
So you have the 24 cm Atlantis straight-sided pot, have you been happy with it? Do you consider it overpriced? A glorified pasta pot? I was doubting my sanity when I ordered it.. (never going to tell hubby how much it cost) :D I mean you can boil water in any Ikea pot but I wonder can you really feel the quality difference in average daily tasks. ...But of course, there's no need to have rational explanation for everything :D
Also, do you use enamelled cast iron and if so, what do you see as the best applications for these different materials? I know everything about stewing and braising though.. just wanting to broaden my skills.
Thanks again from Helsinki.
Le Creuset Canada just had their 3.5qt saucier on sale for $150 Canadian! Needless to say I'm awaiting a delivery
Mauviel M'Cook superior to Le Ceuset and does't warp. Have both and use the Le Cesuet only for bain marie (hollandaise/bechamel) as bottom is warped.
I have 3 Mauviel sauciers now and all are perfect.
How is the Mauviel handle? Looks a bit long. i'm trying to decide between these two right now. Warping annoys me so much.
All Clad makes a very nice saucier..I love both of mine..
Same here.
The cooking surface of my 3 qt AC saucier I feel is small
used all clad for years, but don't like rivets. Demeyere is the best!
La expensive.
Le
L’expensive
I found a "all clad" 4 quart just like theirs in the trash and just the feel of it says quality so i looked it up was floored by the price of a pot! From what i seen 250 to 300 $😳if i added all the "new" pots and pans I've bought in my life wouldn't come to that
true but those really are the best in the business
Haha. You can also count on Americas Test Kitchen’s best reviews to increase the cost of every single item..I almost wish they would shut up so we can actually afford these items!
Thank you all are amazing and I love it when she does the review.
$355-$250(on sale) is a bit much for the common people. Like me.
I have a 3 qt. Le Creuset enameled cast iron saucier, and it's my favorite pan. I use it far more often than my 4 qt. All Clad sauce pan (which is also a great pan). In addition to sauces, the saucier is also great for rice, slow-cook oatmeal and vegetables. It can even be used as a braiser or dutch oven in a pinch. I haven't tried any of the stainless steel models yet, but maybe I can get one soon.
5dd I agree, the saucier is a great pan. Years ago I got a set in different sizes and I have used them almost exclusively for cooking almost everything...very satisfied with my choice.
Versatile, use it on the stove, use it to mix batter or to house prep veggies, even use to beat egg whites. My go to kitchen item.
No runner-up alternative?
+Michael Vuong In the review list, there's the Zwilling Aurora 3.5 Quart. It's $130 on wayfair. Below that is the Caphalon 3 Quart Chef Pan at around $95.
All-Clad Stainless Steel 3-Quart Saucier with Lid ... buy a "seconds" during one of their sales
Calphalon Signature Stainless Steel 4-qt. Chef's Pan - seriously great pan.
+Jim Fancher, have you bought All-Clad's "seconds?" If so, what did you like and dislike about their used/discounted products?
Also check out CL I got mine for 40 bucks on there and the lady had no idea what it was about.
I just watched the video you did on the 4 qt sauce pan. The Le Creuset saucier has the rounded handle profile and the metal lid knob you didn’t like on the saucepan so why do you like them on this pan? You still have to pour out the contents. And please include 2nd place and less expensive choices for so many who can’t afford the top choice. I’m not saying the top choice isn’t worth the money - just that it’s out of range for a lot of people.
All Clad dropped all their sauciers greater than 3 qt. Their closest offering is the Weeknight Pan.
I saw some reports that Made In has an outstanding saucier.
I like buying a saute pan, Its very versatile, You don't need a fry pan or a sauce pot, The saute pan is wide enough to create many dishes.
Would be nice to show favorite expensive and cheaper options.
If you go to their Web site, they list all the tested brands and rank them in order. They also rate them Highly Recommended, Recommended, Recommended with Reservations, and Not Recommended. There's a small fee to subscribe to their site, but it's well worth it for the wealth of material there.
I just got a 3.5 qt. Demeyere Atlantis. Pretty tough to beat this one.
it's the best by far. No rivets!
New restaurants buy 4 full sets of Le Creuset and are filling for Chapter 11 the first week open.
The majority are filing for Chapter 11 in a year even if they didn't buy Le Creuset
Only the top 1% of restaurants buy this kind of stuff.
I have an all clad 4 qt saucier and I love and use it everyday!
Is it a D3 pan ? If so, does it come with a lid ?
@@ArkansasBadBoy I got the All Clad 4 quart essential pan a few weeks ago. D5. Its heavy in a good way. Like all All Clad, screams quality. Comes with lid. Great handle. So far I've made chicken soup, bean soup, stew, chili, pan fried chicken breasts. Base is same size as 10 inch fry pan. Chicken breasts were golden brown. Turned out great. Very little splatter got out of the pan.
I have one too and it’s my go-to pan for most cooking. I love to make pasta sauce in it, dump the pasta right in and flip it.
Le Creuset stainless steel warps. Not a fan. Their Dutch ovens are fantastic though
All Clad seems nice but is difficult to come by in Europe. Le Creuset is readily available here in Switzerland and is on my shortlist. I'm looking at their 3-Ply Plus series and this test boosts my confidence that series of pots and pans. Price isn't really a factor when you consider the lifespan of 3-Ply (as opposed to non-stick). If anyone knows of similar 3-Ply quality to All Clad, Le Creuset and similar at a significantly better price-feel free to tip me in the comments.
Demeyere?
@@ayutonk2127 🙌 Specifically the Pawson line. Purrrrfection.
@Any One I respect their story and like their wok. That said, the Demeyere Pawson line is spectacular - specifically the fry pans and saucier are exemplary. Too many superlatives. I'm seeing a lot of the Pawson line is on deep sale which is unusual and makes me wonder if it is being discontinued. The Pawson fry pan is to me as is my great grandmother's cast iron - heirloom.
Demeiere is the best. No rivets. Best all around design. 5 ply plus. Not cheap though.
The Demeyere atlantis saucier isn't 3 layers. It is 7. 3 layers of a proprietary alloy called triplinduc for flat base stability and induction as well as 3 layers of aluminum and the steel interior.
I LOVE Demeyere cookware and have several pieces including the saucier!
Very interesting! If you do not make sauces much is there any other reason to get a saucier pan (well the easy clean up is a very good reason but besides that)?
+Cooking Lessons for Dad
There are many things you can cook in these pans...gravy, risotto, soup, pastry cream, and some stews that I can repeat and think of. Use it as you see fit; they are not "just for"... "best for", yes, but not "just for".
I may have to get one!
I own the 3 qt All Clad saucier. It does pretty much everything that a sauce pan can, but with additional ability to saute veggies, brown meats, and much easier design for stirring; it's fantastic for making one pot meals on a weeknight.
One word: risotto!
Love your content! Always helpful to learn
Lisa is the best!
Wish they would tell us the best version of a less expensive one! Not all of us have that kind of budget
Agreed. Many new brands have come on the market for less than half the price that appear to be very good quality, but your test kitchen will not tell us about them. Why not?
I agree 100%. Some of the newer ATK equipment videos do, in fact, provide "best buy" information for those of us on smaller budgets. This video is five years old, so...
I just bought a set of Tramontina 3 ply cookware and I am tickled pink. I received an All-Clad 10" skillet as a gift a couple of years and fell in love with it but there was no way I could afford to fill my pot and pan needs with those. After a lot of research including pestering UA-cam cooks I settled on these and have zero complaints. I paid around a buck fifty for the set at Sam's.
Made In is a good choice for a saucier. Or go to Marshalls and get a Viking one.
They included/added a link to the written evaluation, which includes a lot more pots.
I love my Viking saucier.....more useful than most realise.
Helpful,
Thank you !
I'm still confused about what a saucier should be used for... only as a replacement sauce pan? Or also for sautéing small amounts of protein, as I've seen some do? Could I cook pasta in it if I wanted to?
+MiaMcc I used to work at Le Creuset so I can be of help here! You can do pretty much anything in a saucier that you can do in another pan. You just don't want to use too high of a heat, because since the walls are curved, the flame can go up the edges and scorch food on the rounded part. They really are a niche pan for sauces because they help liquid evaporate so quickly--those rounded edges on a saucier (compared to an almost 90 degree angle in a normal pan) help facilitate a rolling boil for sauce reduction. Hope that helps!
For sauteing it's better to have a larger bottom so more food is exposed to high heat, and lower walls to let moisture escape. A skillet or sauteuse is a better choice. For cooking pasta, a straight-sided pot is a better choice so you get the maximum volume of water for the size burner you're using. You CAN saute and cook pasta in a saucier, but you can also drive a nail with a crescent wrench.
Sounds like it might be a jack of all trades but a master of none (except sauces, which I don't make enough to justify the cost)...might pass on the saucier... thanks everyone
The biggest bonus or the Saucier pot design is not only the evaporation but because you can use whisks and spatulas to move all the food within the pan as it has no hard edges that you get with the traditional straight edge pan design. It is a french designed pan speficially for making sauces for the above reasons.
I guess you do not make many sauces. It is not for sauteing anything. It is designed for one thing only-make sauces. It can be used for other things but there are other pans that do better at those things. I have had on for years and they are perfect for what they are intended to do.
Le creuset also has an enameled cast iron saucier. Any reason to consider it? I’m thinking a saucier should probably be only in cladded stainless steel bc it’s lighter and more reactive to temperature changes. Any advantage to a cast iron saucier other than looks?
I kept pausing it at 3:20 to find my phone because I thought my alarm was going off and stopping for some reason...
I have a saucepan from the Le Creuset 3-ply Plus series (which is the series that has the saucier they used in the test here) and let me tell you, it is one of the best pots I have ever had in my life. It's very pricey, definitely, but really worth the money I think.
Im finding it really difficult to find these in Australia :"( I have also read above they have a 5-ply copper version but I cant find any reference to this one at all. when I searched the Le Creuset website for Saucier, the only pan that came up was a cast iron pot, not something I want :S
No, Le Creuset does not have any 5-ply material. Also they do not have the 3-ply with copper, you probably saw something by All-Clad. I have one of their pans too and the handle is a nightmare! In my opinion you cannot compare it to Le Creuset's 3-ply series, especially the 3-ply plus series which looks a little different.
Agreed - tremendous quality. Heavy, even heating and holds up wonderfully. better than my all clad
How come the Demeyere 5ply saucier wasn't reviewed?
It looks like it was reviewed in the video but didn't make the cut. I have a Demeyere 3.5qt saucier and it has very awesome thermal performance, and regularly goes on sale for $100-$150, about the same as the All Clad. FWIW while I think the handle is more comfortable than the All Clad handles it's also more prone to slipping because it's round, and the pan itself is really heavy. If you're in love with the Demeyere handles, get a Demeyere. If you're worried about weight, get an All Clad.
@@Boollish I have one too. Agree!
@@Boollish I'm definitely in love with Demeyere handles, I don't find them prone to slipping and in any case they're so much better than the All-Clad ones. I do agree that on larger saucepans and skillets the 7-ply demeyere construction might result in a little too heavy vessels. If one is concerned with weight I think he or she should opt for the Atlantis/Proline on smaller sizes (up to 24 cm), and for the Industry for larger ones. Best pans around by a good measure.
Because it is the best! No rivets.
Falk should be here. Definitely one of, if not the best, saucier.
I’m interested in this risowto. Is it anything like risotto?
Do you recommend such a large size for someone cooking for one who needs a little wiggle room?
So what would be the alternative to the Le creuset?
They have most of these test results and performance on their website (behind a paywall), if you are interested in knowing more about the details of the test, and ranking of the others. You might also want to look into brands they did not test, which are many.
Love my All Clad saucier
I own a few but my complaint is the thin handle. Hard to pour without pot turning
I see no way that any of these beat out the DeMeyere. Two words, "no rivets". Any pan that has rivets is harder to clean than one without rivets. In sauciers, there may never be scorching, but if you ever have grease splatter that carbonizes on or near the rivets, you will easily see the advantage of no rivets. Also, the 5 line or Industry line sauciers can be had frequently for $99 (or less) on sale, and they are both 5 layers (3 of aluminum). The Atlantis has 7 layers (5 aluminum). The added layers helps resist warping, so even the 5 line of Demeyere will be superior to all of these others regarding not warping. I suspect that the Demeyere did not win because of its price, but they compared the top of the line Demeyere with 7 layer construction (which is very pricey) against sauciers with 3 layers, when there was a perfectly excellent and competitively priced 5 layer Demeyere available. I have 1 and have bought 2 more as gifts for people. Cleaning is a breeze, and the weight and handle are great, and Demeyere has the best anti-warping technology out there.
I have not always had Demeyere. I have several DeBuyer carbon steel pans (which are good, and really good when transferring to the oven, but not ideal for sauces as they are reactive and also covered with a black layer of oil like cast iron, which is how they are supposed to be). I have 2 DeBuyer clad pans, which are ok, but not great. I have a lodge fry pan. It has its uses (primarily bacon and searing steaks), but not good for sauces. I have an All-Clad 12 inch saute pan that I use all the time, and it works well, but the handle is terrible. Someday All Clad will finally admit their mistake and go to a normal handle.
However, I really wish I had known about Demeyere before buying the DeBuyer and All Clad aluminum clad pans, although back then I do not think they ever went on sale. Now, you can frequently find some of the Demeyere pans on sale for very reasonable prices. I just picked up an 11 inch Demeyere 5 series with lid for $79 during Cyberweek and can't wait to use it. Having no rivets on a fry pan cannot be understated.
Finally, whichever pan you use, if you know how to use it, it will be much better. Heat it with nothing in it. Drop a few droplets of water in it when you think it is heated up. If the water bounces/dances around, then it is ready. Not before. Lower the heat a bit, then add the fat/oil. It should get to the shimmer / legs stage quickly (just before smoking). Then add the food/protein. Deglaze when otherwise done with a liquid (ideally to make a great pan sauce). Your food will come out great and clean-up should be a snap. This is true for any decent aluminum clad pan. Happy cooking!
A few corrections, Demeyere Industry5 does not use 3mm of aluminum. The cookware is 3mm total and approximately 2.1mm of that is aluminum. Same with the Proline series. It's 4.8mm thick total with 3.7mm of it being aluminum.
Right on. Too bad that the rivet issue gets so little coverage. DeMeyere is the best.
The Le Creuset is too expensive for me, what was the runner up pan?
Tell you what, they make great chili too :) Unless you are cooking for a crowd!
Hi. Thanks for sharing your knowledge with us: your videos are always on top of the list whenever I am considering a new purchase. Re this video specifically, I cannot help asking myself how could the Demeyere saucier not score first, considering that Demeyere's multi-ply steel is generally considered the state-of-the-art as far as this technology is concerned. Was it too pricey, or was it technically not superior to LeCreuset? --which, by the way, turned out to be a nice surprise for me, since I am a big fan of LeCreuset enameled cast iron ovens.
I think the point was that the key thing came down to design. Almost all the sauciers performed well
Good question. Possibly the answer is what Patrick said. I would've thought that the lack of rivets element of their design alone would have put it on top, but perhaps not. I love mine, but I have not tried all those others. For me, the lack of rivets makes the others obsolete, but obviously that is subjective.
They did a pretty good job of defining the factors that went into their decision. If you are familiar with the design of the Demeyere you are considering (5 Plus? Atlantis?), you can compare its size, shape, ergonomics, and other features they mention to see why it didn't make their preferred cut. Your factors might be different.
@@slugtoenailmy demeyer handle fell off
@@DiddlyD-xx2ih bummer! Time to use that warranty.
These are some of the best reviews.
Hey there, was the All-Clad a D3 pan ?
no videos for ages, then 2 in the same day :D
Would you try out/have you tried out the ikea sensuell sautese or have a feel for how it might compare? I keep hearing very good things about this range!
Don't know it you're still interested but I found those great, bought five of them. The small pan is perfect for omelets and frying small things, the big pan I use it for everything and the big saucier is perfect for risotto..
Hey thanks for taking the time to reply! Incidentally I actually took the gamble on these and like you I've found them utterly excellent. I got the smaller saucepan, the frying pan and saucier. Frankly I can see why sites like ATK avoid mentioning them because they easily measure up to (and probably out-perform) sponsor brands like All-clad which typically market for 2-5x the price! Incidentally the walls on the Sensuell range are 2mm thicker than the All-clad and I've found the heat distribution remarkable on my old ceramic hob that I'd previously considered replacing before getting these pans.
I absolutely agree.. I never used an all-clad but I really can't imagine how better could a pan perform compared to this one as to justify such a price difference.
I wonder how come there's almost no mention to them in the web, I guess all-clad or mauviel users won't even consider lowering themselves so much as to buy an Ikea pan, but if they do I bet they'd feel quite stupid having paid $100+ for something that can be found for so much less.
My only complain is the lack of a hole in the handle to hang them..
@@bcs85542 "I can see why sites like ATK avoid mentioning them because they easily measure up to (and probably out-perform) sponsor brands like All-clad"
ATK doesn't accept sponsorship from the makers of products they review or are likely to review in the future. The reason IKEA products aren't tested is because ATK only rates products that can be bought in normal retail stores. Since IKEA's line can only be bought at IKEA, they're out of the running.
@@seikibrian8641 They are still performing fantastically for me after over 2 years of daily use and wear, so yeah, definitely!
I do not want or need a $250 steel saucier since I'm a home cook on a somewhat tight budget. Now, if I found one at a resale shop for considerably less, I might buy it.
The Demeyere Industry5 3.5 quart saucier is usually on sale for $100 or so on either ebay or Sur La Table/Williams-Sonoma.
Use a wok?
So, with all of the tests done in the kitchen, do you keep certain types of cookware? What do you do with the cookware that the kitchen does not like?
+SCUBAJAY316 Thanks for the question! We outfit the test kitchen with new multiple copies of our winning equipment. Here's what happens to the rest of it: ua-cam.com/video/VqYecQMvL9Q/v-deo.html
Thank you! I appreciate you taking the time to respond!
+America'sTest Kitchen That link is to the worst ATK video I've seen.
So, just wondering, is there any further consideration on whether you cook with gas or electricity? I would imagine the a gas flame might be able to heat those rounded bowls more evenly than a flat ceramic surface at the very bottom of the saucier. But maybe that's just overthinking and doesn't matter in the end?
If you buy a disk-bottomed pan, that's a serious concern; but fully-clad pans conduct heat quite well from the base up the sides, and so your burner size should be chosen and -- if gas -- the flame adjusted so that it only heats the base. I cook on an old radiant-coil electric stove, and my sauciers (one Le Creuset enameled cast iron and one Calphalon Tri-ply Stainless) work wonderfully on it.
HMMM. I have a Mauviel and love it.
Mauviel copper is a classic -$$$$. I use Demeyere, no rivets, easy cleanup.
When applying weights to things like handle comfort, is this based on male or female or both genders? Hand sizes are vastly different on men and women.
They let a group of users test them, and average the results. If there are big differences in performance based on size they'll often say something like "This one worked well for most testers, but those with large hands complained that the handles were too short" or something along those lines.
The majority of these issues are due to the handler, and not an actual fault of the pan:
1:40 Why exactly are the rounded sides easier to clean? You never explained that.
2:10 Food doesn't get trapped in the corners of a pan, unless you leave it there, as shown at 1:58 where there's also clearly food stuck in the corner of a rounded pan. Use a better tool to stir your food, and be more conscious about how you stir.
2:22 If the food piles up and steams instead of frying, you put too much food in too small a pan. If the food is burning in a wide pan, you turned up the heat too high.
3:35 The benefit of a long handle that angles up, is that you can rest the end of the handle on your underarm as you lift the pan, thereby sparing your wrist some of the weight and creating a more sturdy leverage.
I expected it to be an all clad sauciers, I guess you never know
The All-Clad saucier came in third place, and was "Recommended With Reservations." I was surprised by that result.
I trust this person but that must be some kind of pan to (beat) all clad .... For REALLY rich people like politicians
So glad to hear them not suggest All-Clad. This Le Creuset looks like a superior pot with a good handle.
ATK seems often to suggest All-Clad over equally good pots or better despite the uncomfortable handle design of All-Clad. I'd have used All-Clad in my kitchen if the handles were better.
Theyre meant to not slip while youre rotating the pot, its very utilitarian
Safest handle if you use it correctly. The full length of your thumb, to the base is placed in the recess; the pot can be tipped without slipping
So what about a copper saucier! Is that okay for sauces?
Even better, but heavier.
Some of the best sauciers are made of copper. In the early days they were lined with silver to prevent the copper from reacting with the sauce, then silver was mostly replaced with tin, and nowadays most have a thin stainless steel lining. See, for example:
cdn.falkcoppercookware.com/images/product/social/classical-18cm-saucier-pan.jpg
first time i've even heard of these. cooking in america is so european-based. at least, that is true for the cooking schools and chefs.
Does All-Clad pay America's Test Kitchen or are their products really that good? What do people dislike about All-Clad products?
If All-Clad paid ATK, why didn't they win this test? Think about it. As for why people dislike All-Clad, some don't like the handle designs, and many think they're too expensive; I don't know anyone who's actually used them that doesn't like the way they cook...other than the Teflon-only crowd.
@@seikibrian8641 Costco now sells pots/pans that look just like All-Clad. They're probably made by All-Clad, for Costco under a generic brand name. Have you seen these and do you have an opinion on their quality vs All-Clad? They seem very heavy, but I suppose that's to be expected considering the multilayers of steel and copper. Unsure why they wouldn't come in first place
@@Layput Thank you.
@@RedondoBeach2 They wouldn't come in first place because ATK doesn't test them, since one has to be a Costco member to buy them. Since I'm not a member I haven't seen them myself, so I can't comment on their quality or performance.
@@Layput "Yes, It was revealed that All clad is indeed one of the sponsors of ATK"
Liar.
This price
wow, I dunno if I believe that the le creuset beat the demeyere. something seems fishy.
@ "they didnt test demeyere."
Yes they did. It came in fourth place of the eight pans tested. Furthermore, at the time of testing the Demeyere was the most-expensive pan in the lineup, but price is not a factor in the testing protocols; it only comes into play after testing is complete to determine if they award a "Best Buy" or not.
@ "They never mentioned it in the video..."
And yet Neil oppa wrote "I dunno if I believe that the le creuset beat the demeyere." With the exception of the Paderno pan, they didn't specifically name any of the brands that didn't win, either, but he could see that it was in the test. Since they didn't name it, are you going to say they didn't test the blue Tramontina enameled cast-iron saucier? Oh, I know; they only mentioned the All-Clad saucepan, not the All-Clad saucier...I guess that means they didn't test it. In fact, they must have only tested three sauciers, not eight, because they only mentioned three.
you are pretty serious about your pots and pans. Trump 2020
DeMeyere is the best. No rivets!
$250 is kinda steep for most households ... I'd have liked to have seen a more economically priced alternative given a passing mention for those who can't afford your top choice.
Charts are better for reviews when it comes to information.
I got the Zwilling 3.5 saucier, which is the rebranded Demeyere, for $70 on sale. Its outstanding.
its way better than this stupid ripoff ad they put up. Nobody who is watching youtube for a pan wants to pay 250 frigging dollars
Roving Punster "I'd have liked to have seen a more economically priced alternative given a passing mention..."
I subscribe to their Web site so I can look up all their reviews, recipes, etc., and watch all 19 years of shows, any time I want. They only give "Best Buy" status to products that score "Highly Recommended" or "Recommended," so it didn't get "Best Buy," but the "Recommended With Reservations" Calphalon Tri-ply 3-qt Covered Chef’s Pan beat the winner in the "Cleanup" test (three stars versus two-and-a-half) and was given two stars for "Performance" versus the winner's three. They gave it low scores for "Ease Of Use" because they didn't like the handle and they don't like glass lids, but it still fared pretty well in the tests overall. Right now it sells for about $120 at Bed Bath & Beyond and at JC Penny, and just $80.53 on Amazon.
I just bought a Viking 40051-1823 Hard Anodized Nonstick Saucier Pan. It's 3 quart. I'm going to have a lot of fun with it, and I wish it had been evaluated in this video.
Surprised it wasn't the All Clad...lol.
Demeyere is better than Le Creuset. ATK always picks Le Creuset though
Demelere is the best! No rivets.
hey test kitchen - do you ever talk about the all clad copper core flaking/pitting and exposing internal metal like mine does?
Thank you for this video, as I am just learning french cooking and the Saucier Pan, your video is much appreciated. Cheers from Australia. Now the difficulty in getting the Le Creuset Tri-Ply Stainless Steel Saucier Pan with Lid in Australia :S
I’m sure this is wonderful in a professional kitchen, but for the sauces in my ordinary day-to-day home cooking, this is putting too fine a point on the pencil.
It's definitely a pan for enthusiasts, and not a necessity. If you have the space and the budget for one, though, they're nice to have.
Wait a minute, I thought All Clad had its own 3 qt saucier? :-)
I prefer my Demeyere cookwear to my All-Clad cookwear. All-Clad has the worst handles in history. It hurts your hand to pick them up when you have anything in them because of the weird shape.
Any One im right there with you. My Demeyere pots and pans are by far my favs.
Layput oh gosh. I never use any nonstick cookware. It’s dangerous. Teflon is a terrible carcinogen. I only use cast iron, enameled cast iron or aluminum/stainless. The thing I like about the Demeyere is the handles stay pretty cool, they’re much more comfortable to hold vs. All-clad that in my opinion has the worst handles in the business (it’s like they’re upside down and they hurt the palm of your hand and they’re angled way too steeply).
Just bought a Le creuset 2qt saucepan😝
Demeyere Atlantis superior to the Le Creuset....
Indeed!
any update
Do I need a saucier? What kind of question is that!?!?!?!?!! Of course I do!!!!
Where is the Le Creuset saucier made?
All of Le Creuset's stainless steel pots and pans (to the best of my knowledge) are currently made in Portugal.
@@Layput Not their stainless line. It's either made in China or Brazil or Portugal.
3:35 That proves they're simply youtubers, not cooks.. The curved handle serves to dramatically increase heat radiation, allowing the heat to completely attenuate before the part where one grabs it. The straight handle will always heat more.
Your post goes to show you're simply a troll, not a cook. You'd know, if you were a cook, that it's the handle material that is key in eliminating heat. Cast stainless, for example, are very poor conductors of heat. None of those handles will heat up so saying that the clunky tall curved handle is better just illustrates your ignorance on the topic.
Also, the straighter edge is far more comfortable to hold when dealing with heavy pans.
How come All Clad is not a winner?
I am still waiting for my answer...😭 I am buying All-Clad Copper Core 2-quart Saucier
Just get a flat-bottomed stainless steel wok. Would save you hundreds of dollars literally. Carbon steel one is a bit thin at the bottom (only to be used if you're really confident in your cooking abilities... Or if you're asian).
Not many brand sell flat bottomed stainless steel woks clad with aluminum and usually aren’t less than 12 inches in diameter.
Surprised no "best buy" alternative.
The dislike for cast iron may have been affected by the physicality of the chefs. As women have smaller hands (Generally) shorter stature and less strength than the typical man the weight of the cast iron could present a problem. Even the handle angle applies to this selection. I like the cast iron skillets that I have. They hold the heat more evenly for a longer period of time. I imagined the saucepan would do the same.
I wouldn’t be making a carbonara or risotto in a cast iron saucier.
Elitists! How about giving us a Best Buy option?!
+4lottisintellect -- At less than $95, the Calphalon Tri-Ply Stainless Steel 3-qt Covered Chef’s Pan would normally be the Best Buy, but because they don't like glass lids it didn't make their "Recommended" list, a requirement for "Best Buy." It was, however, "recommended with reservations," and the list of reservations was minor.
For $250 I better be using it every day. In fact, it better be doing the cooking and cleaning for $250.
Does Le Creuset ever not win? Unaffordable does not equal winner.
Talk about dead last and talk about the winner, what about everything else in between ? maybe not everyone wants to spend $200 - $300 on a pan, your research went to waste otherwise.
I just don't understand the pattern you keep doing this.
Sauce-see-ay. Sounds funny to hear it pronounced like that. It's my great grandfather's surname. We pronounce it Sew-see-ay.
No Costco Kirkwood brand?
That's "Kirkland." And they generally don't test products that are only available from one source, since not everyone has, for example, a Costco membership.
@@seikibrian8641 It is one of the best sellers in USA.
@@MetaView7 Yes, it is; but it is still a single-source item, and ATK rarely tests such products.
did allclad not sponsor this episode?
thank u
Who cares about price or affordability? Apparently not American Test Kitchen!
A "nice to have" item, but not essential.
no best buy?
Another example of a video published to an international but using imperial units. When publishing for an international audience, the requirement is to use ISO standard units, at least by sub-texts.
A "quart" seems to be 1,13 liters => 3 to 3½ quarts equals 3,4 to 4 liters.
5 3/4 to 7" => 14,6 to 17,8 cm.
That said, I like this channel. It is brutally honest and as a former chef I support their conclusions.
If you just make it international you'd nail it.
This is America's Test Kitchen...
@@ArkansasBadBoy Interesting. All negative feedback is from guys saying this thing. As if you US guys don't care about anybody outside of the quite small continent of north america. My point is, is America's Test Kitchen publish on UA-cam they surely want a wider audience. Otherwise I guess it would suffice with having the clips on their own web site, right? Now it is published on UA-cam. And whoever did this should think of the wider audience. I mean, the +90% of the world that is not using US units for weight, volume, etc.
@ As stated, is America's Test Kitchen, NOT international. Also, nobody is complaining except you. I can do this for the rest of your life.
@@ArkansasBadBoy Rather you go and get a life :-)
And by the way, I am not complaining. Otherwise I would not subscribe to ATK. I am *_suggesting_* improvements. A completely different story.
@ You poor thing, here you go with the trash because you want to dish out but can't take LOL. I can assure, I have a very good life far and away from people like you who've nothing to do with their miserable selves. Just keep watching all your videos and putting your opinions out there like the rest of us and I'll be sure to stay in touch 😁
They fail to see that the appeal of cast iron isn't in the comfort of holding, but the advantages in heat distribution, durability, and undoubtedly unique aesthetic.
Cast iron has poor heat distribution, hence the hot spots and the need to preheat by moving around the stovetop or in the oven. What it does have is good heat retention, meaning once it gets hot it stays hot, which makes it great for searing meat.
The only reason it has heat retention is because of it's mass. Aluminum holds almost as much heat at half the weight. Cast iron isn't durable; that's why they HAVE TO make it so thick. Cast iron is so romanticized that talking to it's fans about it is like talking to religious people about their whacky beliefs.
$250.00 for a extra saucepan!
Ah yes the saucier, the woks smaller French cousin
Go to Ross they half price
250 dollars for a pan? I almost fell of my chair.
+Samtagri
$80 for a kitchen knife, and that is on the low end of good knives...
If you look at the finish that they have, how easy it they are to clean, how there aren't nooks and crannies where food and grease will be hard to reach and clean off... if you experience how well they cook because they heat up evenly... the list goes on...
Yoma Ma I guess I will have to try it to believe it. They should rent these pans out for people to try because I'm not buying a pan for that price anytime soon (or in the foreseeable future).
Samtagri
Touche!! I like the Rent-to-try-before-you-buy idea.
Yoma Ma Yes I was kinda serious. I am now buying one nonstick wok pan every about 2 years for something like €50. If I try this pan and see that it will last longer and be better to use then I may actually buy it. I am all for spending money to make my life easier / better.
Nonstick pans are great for cooking eggs, maybe even fish, but a wok should never be coated; stir-fry cooking needs VERY high heat to sear foods fast and generate wok hei, and most nonstick materials give off toxic fumes at high temperatures. Get a good carbon steel wok. They're cheap, easy to season (lots of UA-cam videos on how to do it), and they'll last a long time. As for the sauciers, the winning model here IS very expensive, but if you're not a well-heeled financial mogul you can get good, serviceable alternatives for less money if you know what to look for. This video showed what features are important, so shop around. Here in the USA one good alternative to Le Creuset or All-Clad is Calphalon Tri-Ply. I've had a 13-piece set for more than 15 years, and last month bought their version of a saucier, which they call a chef's pan. (I waited for a sale at a local department store.) I'm very happy with it so far. Similar bargains should be available where you live; just look for fully clad (no disk bottom), stainless steel interior (so it doesn't react with acidic sauces), and generous size (3 or 4 litres is good for most home cooks).
all clad is only a few dollars more lol
Second
Got mine for discount at Kohl's. emerilware. I don't think he sells anymore but this sucker has all the same things as their top pick. Love it!
The one with the copper and aluminum base that they rightly advised against? I've never seen cookware or knives with celebrities names on them that I would buy.
Pay for quality
Go cheap if you can't
Decent cooks
Don't need high-end
Serious cooks do.
Do you know how ridiculous this video would sound to half the world? Be thankful you have any fancy pot and food to cook in it.
I don't even have a pot to piss in.
There is really no need for a domestic cook to ever need a saucier. How often do you make a quart of gravy or hollandaise or custard ? These things are for the pros only. Save your money.
I am a home cook and use my saucier all the time. Demeyere - no rivets, easy cleanup.