Are Special Pans Like Sauciers & Sauté Pans Worth It? | Gear Heads
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- Опубліковано 4 жов 2023
- An ordinary saucepan has its uses, but once you experience the ease of a restaurant-grade pan you might wonder how you ever did without one.
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Kate’s Picks:
Buy the All Clad Stainless Saucepan: cooks.io/3Q0owkM
Buy the Le Creuset Stainless Steel Saucier Pan: cooks.io/48Ejvpe
Lisa’s Picks:
Buy the All-Clad D3 Stainless Steel Frypan With Lid: cooks.io/3tbrcD7
Buy the Made-In Stainless Clad Saute Pan: cooks.io/3tdOgRQ
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Hoping Hannah is doing well and having quality maternity time. Kate is doing a great job in her place!
@@saratawnee She's way more fun than you. Kate did a fine job.
A saute pan has so many applications in a home kitchen. It's wonderful for braising smaller cuts of meat that don't require as much liquid (chicken thighs, short ribs, smaller roasts), and it also makes a great vessel when you're cooking a large amount of pasta and need a place to make the sauce and combine the sauce and pasta. Honestly, it feels like an essential to me.
Can you cook curry in it?
@@uioplkhj I don't see why not.
I like to cook fish in mine. I didn't even realize it was considered "specialized equipment" because my mom did the same thing.
I own a saucepan, a saucier, a saute pan and a skillet. The saute pan gets the most use out of all of them (and to the person who asked, I always make curry in the saute pan, also use it for pasta and it's where I finish things like alfredo etc. after making the sauce in the saute pan). It's an excellent and very useful pan.
Agreed. I used frying pan to braise meat then it never had enough room for the liquid and ended up I added water several times 😢
I love my All-Clad sauce pan and my All-Clad saucier. Unless I'm making a lot of sauce at once or heating up a lot of soup, I reach for my saucier most of the time. I use it to make rice, oatmeal, béchamel, melt butter for baking, poaching eggs and gently reheating left-overs. The rounded corners means nothing escapes my spatula when I'm stirring. If my saucier were stolen today, I'd have a new one by tomorrow. My sauté pan, on the other hand, is probably my least used pan. The large surface area is good for reducing sauces and the high sides do help to contain grease splatter when searing meat, but I just don't use it all that often. If it were stolen tomorrow, I could get by without it.
What size saucier do you have?
My sauté pan is without question my most versatile and so also my must used pan. If I had to restock the kitchen it would be what I bought first. Probably more than one. 😀
Same! My mom used a sauté pan almost exclusively to cook our dinners, I can’t even think what we used the little pans for. Maybe grilled cheese, or a couple eggs. I genuinely didn’t know this was called a sauté pan! It’s my most used pan by default and I was always stumped why none of my friends seem to have them. Sauté pan island ftw.
My cupboard is filled with Cuisinart cookware of all types .... every single one of them found and bought for a song at Goodwill. Plus vintage made in America pieces that last a lifetime and then some. I've never spent more than $6 for any of them. The best, most recent find is a Cuisinart saucepan.
20 something years ago I bought a Sitram saucier with Cybernox coating (a space age type material if I recall). It was very expensive but I've used it so much that I've definitely gotten my money's worth. Thing still looks shiny and new and practically nothing sticks. I love that pan - it's my favorite. Get the best pans you can afford...even if piecemeal...and not only will they last but they'll make cooking a joy.
Sautoir (sautee) = low straight corner sides for flipping. Sauteuse (Skillet, Frying) = low angled sides for sliding out. French skillet has a bit of curve from bottom to sides. Fait Tout (Windsor Pot, medium straight angled sides) - Reduction pan (Sauteuse Evasee, medium sloped angled sides). Then there is the Splayed Sauteuse (wok, chef's pan) halfway between a frying pan and a saucepan. They have a narrow base that heats quickly and a wide top that promotes evaporation.
i bought a demayer saute pan on a whim and it has been a great companion as I learn how to cook. Now I want a skillet and a saucier.
I have both and use them all the time. If I'm doing something where I will need to reduce the liquid at some point, the saucier is much better than the saucepan, has fewer sticking problems with corners, and has a wider base than my saucepan. The sautee pan cuts way down on grease splatter that I need to clean up, holds more than my same measurement skillet, and probably pours better in most cases. I love both of them.
Same. Both these pans get massive use in my kitchen, I may even prefer them to skillets and saucepans.
Checking local thrift stores & restaurant supply stores can be great ways to pick up those “nice to have” extra pieces of kitchen gear.
Plus even staples like whisks, sheet pans or slotted spoons are better quality yet much cheaper than from retail outlets or online sakes.
100% of my kitchen gear is from my local restaurant supply store. My cookware goes back 28 years and it's still in great shape. Yet I picked up a saute pan a year ago and it matches everything else perfectly.
All my pots/pans work perfectly and will outlast me. Restaurant supply is DEFINITELY the way to go.
The question is whether or not you need something else than saute pans. Definitely the most used tool in my kitchen. I COOULD go for a skillet, but that needs to be a very special application.
That is if you have a high quality saute pan, Demeyere Atlantis would be the best one you can get bascically.
Personally, after I got a 14inch clad wok it became my most used pan, beating out even the skillet. I use it to stir fry, deep fry, steam, boil, use it as a massive prep bowl, the possibilities are endless.
And yes, in a pinch, the flat 7in bottom can also do some searing.
I have a saute pan and I love it. It's just the right size to cook the amount of food I want for quick family dinners.
I’ve had an old model, fully clad, cuisinart sauté pan and use it to cook pretty much everything from stews and spaghetti sauce to eggs and Persian rice with tahdig, and even chili! I also use it to caramelize large quantities of onions. This sautee pan, my dutch oven and a small frying pan ( for two or three eggs) are my most used cooking vessels.
My saute pan gets used the most in my kitchen. I use it to cook my long pastas (linguine, capellini, etc) and it's easy to finish pasta dishes like alfredo in. I also use it for my one pot dinners like chicken-coconut curry or chicken and rice and for braising chicken. It's great for making large batches of carmelized onions and peppers then adding sliced tri-tip for steak and cheese subs. I use it for reducing sauces and I use it to cook burgers and pork chops. And it's great for cooking breaded chicken for piccata or chicken parm. I'm currently using a Tramontina non-stick I got at Costco 2 years ago for $20.00 on sale and it's great. And I prefer a saute pan with a clear lid so I can see what's going on without lifting the lid. Right now (holiday season) is the best time to buy/upgrade your kitchen stuff at Costco. They have lots of smaller and inexpensive things like a saute pan, a Cuisinart immersion blender, toasters, air fryers, etc.
I have a 16 year old set of All Clad pans, which includes a large sauté pan, two skillets, two sauce pans, and an anodized Dutch oven that came as a free addition to the set. I love them and use them a lot. They all have their purposes and they’re easily cleaned with Barkeeper’s Friend. While I’m not planning to rush out and buy a saucier, I can see how easy it would be to use it for many applications. Thanks for the information!
About 40+ years ago, I bought a set of All Clad LTD pans. I’m still using them today….adding the saucier and large stockpot as the years went by. Still cooking perfectly all these long years.
Sauté pans & sauciers are both very appealing. I enjoy using them. The higher walls on sautés & the rounded edges on sauciers are a big help.
going to an island....rondeau all day long. the THE most underappreciated kitchen tool of them all
The saute pan is the most used pan in my kitchen. It really feels like I need it. After years and years I finally bought a saucier. Don't need it but....I like having it.
I have a small saucier pan, and use it a lot for sauces/gravies. I had a sauce pan for many years, and never used it. I finally gave it away.
I've had a Le Creuset saucier pan for years and I use it all the time. The tall sides make it easy to use a steamer basket. Pasta sauce, mac & cheese, oatmeal, apple sauce, saute' onions....so many choices. It's not too heavy and the helper handle is nice to have.
I do a ton of sauce making so a saucier is essential for me I find it tedious to use a ball whisk to get into the corners of a standard sauce pan to get a smooth texture. I smile every time I use it
I LOVE MY SAUCIER!!! It’s an All-Clad copper, and I use it at least twice a week. Perfect for a singleton.
The entire point of a sauté pan is that the straight sides give a much wider flat on the bottom to fit more food, and the higher sides help contain food when you are using it to...wait for it...sauté. The word sauté means, in French, "jumped", and as a cooking technique, it means to cook the food quickly while moving it around ("jumping" it) to ensure even cooking and quick evaporation of any released liquid. You can see how having higher sides would help contain food while stirring it vigorously. This also means that a covered sauté pan makes an ideal braising device for many preparations, since the straighter sides help to confine the liquid to where the food is, where a skillet would have a lot of room around the edges where the liquid would not be in contact with the food. You should have at least one sauté pan and one skillet/frypan, if you can afford it, as they each excel at a slightly different range of tasks, but if you can only afford one, you should choose depending on what you are most likely to cook in your kitchen, not on the opinions of Internet strangers.
Having used a skillet my whole life, I'm learning a sauté pan is far more versatile. If I can do all that you described plus fry and egg in it, then yeah
Saucepan for me, BUT I have maybe 9 skillets of various sizes, stainless and non stick, including a large sauté pan, lol. I usually use one of the skillets, but i have several one pot recipes for a crowd that utilize the sauté pan, I am glad to have it.
I have a Chantal saute pan. I think it's 12", with a tempered glass lid and double helper handles. It wasn't exactly what I was looking for, but we'd just moved, it was early in the Pandemic, and our new induction cooktop meant our previous cookware wasn't usable. The Chantal pan was the closest I could get. That said, I've found it very useful. This is particularly true when I'm sauteing something bulky that cooks down, like zucchini. I like to do zucchini with bacon and onion and a little garlic. Then a couple of zucchini out of the garden, sliced in coins. A skillet's not big enough and the lid allows me to give everything a little steaming to cook it down evenly. It's earned its place in our kitchen.
I have 2 skillets from HSN's Curtis Stone collection that are shaped like larger sauciers. They are my daily go to for everything and were affordable.
I absolutely love your videos. I’ve learned so much from ATK. Have you done a video on how to cook on stainless steal and have food not stick?
The trick to it not sticking is simply heating it up first for a few minutes without any fat. Once heated, add your choice of fat, let warm then begin cooking. It's that easy. 👍
I hope you are right! I’m about to invest in the Made in sauté pan but it will be my Christmas present, so review will have to wait. Very excited but I’m very apprehensive also. I’m afraid everything will stick. I will try your method. @@jackiewinters5792
@@jackiewinters5792
@@user-zb9lv3gh8s Amen to that! 💜
The 12" All Clad skillet is currently 23% off at $99.95 following Lisa's link! Also, rather than a 12" sauté, consider Lodge's 3.6 Quart Enameled Cast Iron Casserole Dish with Lid. It measures 11.75" in diameter and is 2.5" deep. At $79.90 it's a very versatile piece to accompany a skillet.
This is my favorite series on ATK.
In the 60s when I took Boy's Chef in Junior High, we had a "spiro blender" in our equipment inventory. It was meant for scraping the bottom and that corner of saucepans with it's conical helix spring at the end of a long handle. They don't make them any more so I prize mine although I found a short handled pale imitation at Sur La Table from France. Making bechamel or hollandaise that doesn't burn is much easier in a saucepan with a Spiral Blender than a whisk.
In the desert island test, I wouldn't pick either the saute pan or the Saucier. I'd get a cast iron or enameled cast iron dutch oven. I finally got one after 50 years of doing without and it's changed my beef stew.
Can’t wait to try that sauté pan from made in! Just bought mine this Black Friday 😄
Always enjoy your videos!
A saute pan is a must! My go-to for nearly everything (All Clad 3 qt). Rarely leaves my stove in the cooler/cold months. Great for veggies, greens, browning meat, one pot meals, pasta sauce made right over the browned meat, etc., etc. And less to clean up. Thats a must, too.
I bought whole set of stainless steel pots and pans for 250 and 14 years later i am still using it and they shine like brand new
I have had all those All-Clad pans for 24 years now. I use them everyday. Perfect pans. Someday when I’m dead, my kids will get them. 😂
The Lisa is a friendly woman, I like her, she explains stuff, I understand it, and never feel like she talks down to her viewers. Well done.
It depends on what you are cooking and how much you are making! I have a set of Pandoro Pots and Pans, Canadian-made.
I like the idea of having the sauté pans because of having the higher walls .
Great video, very helpful 👏👏👏👏👏
Slightly off topic....but my pet peeve is the ridiculously small sinks for washing generous sized pots and pans found in most homes. Double sinks are the worst! What's the point of having two tiny little sinks instead of one big ginormous one? And before you think "dishwasher", I scour and polish my metal pans with Barkeepers Friend and LeCreuset enamel gets a Bon-Ami scrub after every use.
Completely agree. We replaced our ceramic double sink with a stainless workstation-type sink last year. It was not that expensive but was a HUGE improvement in quality of life.
Congratulations, Hannah! So happy for you!
Personally I prefer to have a couple of smaller skillets (10.5") and a saute pan (All-clad 3 -quart). And although I own 4 and 8 quart stockpots, I don't own a 3 or 4 quart saucepan and don't need it. A 2.5 quart saucier and the smaller stockpot cover all of the same ground, and do it better.
As always, thanks for the review. I can't think of anything that I cook that a saute pan or a saucier would help. I have a 4 qt. Tramontina Braiser that helps with a little more volume than my skillet or sauce pan.. But I appreciate your honesty in this review. You are not pushing them on people.
⭐️Yes, I do. Because eating in just more delicious and nutritious than eating out; and I cook for my large family happily!⭐️
Thank you!
Great video! ATK taught me to cook, so sauté pans are a new world to me!
Great informative video...
love this video! Kate's voice is so relaxing :)
The saute pan is almost an essential equipment for me because I end up using it every week. Definitely would say that once you have all your essential kitchen equipment then get a saute pan.
Sauciers are great meal-for-one pans for single people. I use them for curries, single servings of chicken or fish that take pan sauces, and especially for "flipping" pasta in sauce.
I love my saute pan and saucier. I use the saute pan everyday. I tend to brown meats in my enameled cast iron. Either the braiser or dutch over, depending on how much. I do tend to use a saucepan more but typically only because of the higher sides vs the liquid in side. But you'll still have to pry away my saucier.
I love my saute pan, I use it more then any other skillet. (Admittedly it has the largest base of all my skillets) it's so useful
🥰🎉 PERFECTLY DONE! THANK YOU
Great video! Kate rules!
I love my all-clad saucier! I use it all the time!
Saute Pans - use this every week to make pasta sauces - high evaporative function to reduce down the sauce and big enough to finish the pasta in the sauce.
Given the number of times in my life that I have reached for my chicken fryer instead of my cast iron skillet, a nice high-sided, stainless steel saute pan is definitely in my future.
My most used pots and pans are:
6qt stainless rondeau
Cast iorn skillet
6qt Enameled dutch oven
3qt Sauce pan
The reason I use the rondeau so much is because I love to make curries and red sauce in it, but that could be totally covered by my dutch oven (and that's what I used before getting the rondeau), now soups are keeping the dutch oven on the list
Would love a saucier! And I am a strong believer in tools that are appropriate for the job. Well worth the investment.
Love my saute pan - I have two tools of the trade 12 inch saute pans.
very interesting review. regarding the saute pan, I use it far more than my skillet. it’s a combination skillet and dutch oven for me. Brown chicken, saute veggies, put chicken back on veggies, and place in oven. Or I can even make a great pasta sauce in it, and mix in the noodles.
I never thought about getting a saucier. Since I don’t have a sauce pan, maybe I should get that instead?
i love a saute pan, it's top 3 in my kitchen alongside large skillet and dutch oven as the 1a 1b workhorses of the crew
One of my first 'good' cookware purchases was an All Clad 1.5 qt saucier; that was over 20 yrs ago and it's still one of my most used pans. I bought a much larger one, also All Clad, that I ended up selling because it was just too big. I'm now eyeballing that gorgeous one in your video because it's just a bit bigger, which would be helpful.....
Sauciers! These make egg-based dishes so easy! Custards/ice cream/sauces - all so much easier to NOT SCRAMBLE the eggs!
Sautee pans and cast iron skillets have my preferred shape for cooking most things. They maximize cooking surface and liquid capacity. You can't toss food like a traditional skillet, but that's only a few seconds of my day lost to stirring, and the difference in browning really is not that much provided your pan isn't overly crowded
A sauter pan is an essential in my opinion -- I've had one as long as I can remember. First a stainless steel one, then a heavy aluminum one that I still have, but now we mostly use one of several copper sauter pans (the original stainless one began to leak, weird). They see a lot of use, and can't be replaced for shakshuka or for risotto, foods we cook on a weekly basis. Recently I used one for Iman Biyaldi and in general they are great for braising. The saucier isn't as much in use, but I wonder if it because it has harsh competition from the wok and the kahari, both of which get a lot of use for Western food as well as Asian.
Unless you are doing shakshuka or risotto for 6 or more people, 28cm pan is perfectly capable of doing those.
Love your videos. Could you do one on juicers? Thanks!
They did one on juicers from home during the pandemic
I’m not much of a cook, but I can’t imagine trying to cook without my saute pans. I have 3qt and 5/5.5qt, and they’re essential to me.
I like my wok. For all the examples you showed I would use my wok.
Love my 12in rondeau. I felt the long handle of a saute pan got awkward in the oven and on my stovetop so I opted for double helper handles. It's my daily rather than my skillet because I braise more than pan fry nowadays
I am in the process of replacing my non-stick and came to the realization, I bought a Saute Pan like 12 years ago. I can't tell you the last time I used it. Maybe because it was a cheaper version, but I just tended to revert to a 12"inch Cast Iron Skillet if I needed more capacity, or a dutch oven. So the Saute Pan will not be replaced any time soon. I did pick up a saucier though, and am looking forward to learning with that!
Interesting! I use my saute pan and saucier more than my fry and sauce pans. In fact, I'd recommend acquiring the former before the latter - they are far more versatile.
People have been cooking for Millenia. ANd it that time there has been quality cooking long before there was Tri-Ply cookware or even aluminum cookware. long before no stick surfaces and in Hand made "pots". You do not need to have specially constructed pots that are a little different that are designed for a specific task - and You can do just as well in a regular Saucepan. Now - if you are working in a High VOlume restaurant where seconds make a difference - it might be nice to have targeted pots but most people in the home are not working in that manner. Save your money and send your kids to College - go to a Flea market and buy a used Saucepot which will be just fine
I love my le Creuset saucier pan. I use it almost every day. To me it’s an essential.
My go to pan is the saute pan. I like the large surface but I never use it in the oven. I like the non-stick version that t-fal makes.
Congrats Hannah!
Enjoy all your vids
Can a Saucier replace a Sauce pan? I say yes! I never purchased a sauce pan, and I'm getting by with my Saucier just fine. I don't know what a sauce pan can do that it can't do, and I like that it has more versatility. :)
I'm a college student and recently got a kitchen. Went for sauté pan + non-stick. That way I can do most things that I'd use a dutch oven and stainless stee skillet for, without buying both pans
Once I bought a Le Creuset braiser I got rid of my saute pan. Just preference I guess. Also, a saucier is cool for things like sauces and gravies but they have less contact with the burner than a sauce pan so they do not heat up as quickly. I made boiled eggs in my saucier last week as an experiment and while it worked great the water did take noticeably longer to come to a boil than it does in a similarly sized sauce pan.
Thank you for changing the title of the video to correctly reflect the content. 👍
It's news to me that a sauté pan is a "special" pan. A saucier, I can see that being thought of as special to the benighted, but still, you should have at least one in your arsenal of cookware, as they really are superior for making sauces, compared with a regular sauce pan. My All-Clad stainless 2 qt sauté pan is probably the most-used pan in my kitchen. It's perfect for so many things when you live alone and cook for one, and also fits my steamer and bain marie inserts. The only downside to the All-Clad saucier is that it has a unique lid size that isn't shared with any other pans in the line. I didn't hear in the video why the saucier is the way it is, and that's because the larger radius of the bottom is designed to be used with a whisk, which cannot get into the corner of a regular sauce pan. The wider surface area of the saucier also helps to promote evaporation to improve reduction times, whereas a sauce pan's smaller surface area reduces evaporation and is therefore better at maintaining sauces once they are already made.
I find all these distinctions between pans a bit superfluous. The saucier can easily be thought of as a taller skillet/frypan or even a flat-bottomed wok (albeit stainless instead of the more common carbon steel for woks and quite a bit smaller). The saucepan, to me at least, is a small stock pot and I rarely make sauces in mine. I own a yukihari, a Japanese saucepan, and use it to mainly boil things, make noodle soups, and deep fry.
Stop thinking of each pan as a very specific thing and use them to fit your needs, especially as a home cook.
I don't have the saucier, but do have the saute pan, and have skillets, sauce pans a 3.5Qt, a 2 Qt, and a 1.5Qt size, the skillets range from cast iron to stainless steel (all clad), carbon steel, and one nonstick, most in the 10" size, with 2 exceptions. I have an 8" cheap cast iron skillet and an 11" saute pan that is stainless, but not all clad (disc on bottom).
I use the saute pan all the time, as is my 3.5Qt sauce pan (mostly for boiling water for pasta or heating up soups) and my skillets for mostly sauteing/browning. The saute pan is often how I make one pot meals in. I bought it for sauteing leafy greens as it's less likely to spill out than most skillets due to the higher sides but find it great for making pasta dishes by making the meat based sauce in the saute, add the cooked pasta and a dish is born.
Birds of a feather.
I'm team saucier all the way, and prefer them to regular sauce pans.
A sauté pan isn't some specialised equipment; it should be the main workhorse. A few years ago I purchased a high quality All-Clad multi-layer frying pan. I rarely use it these days, because I'm annoyed at dealing with the liquid droplet bursts and accidental spillage. Instead, I almost always use a sauté pan, or a steeper curved frying pan for some stir-fry.
Apparently nobody has actually worked in a restaurant before. Restaurants use garbage Winco aluminum pans, not All-Clad or Le Creuset.
Exactly. Why would a restaurant buy a single pan for more than $200 knowing that some sous-chef having a bad day will drop it and break it?
Depends on the restaurant...
relax Gordon Ramsay....
we love the saute pan,
I’ve got news for you ATK: A stainless steel wok does the job of every pan you tested here.
Might have to get me one of those Sauciers!
All clad is above my price range and a tad overrated. Last year I bought a Made In 7 inch saucier with lid on sale for $130 around the holidays. I am not disappointed in any way with the performance of this pan and plan to buy more of this brand in the future.
I think it’s time to do a review on all the non stick pots and pans that have come out in the last couple of years. I’ve been pleased with my Analon pots but some need to be replaced after 15+ years.
Sauté pans are a necessity. Sauciers are not a necessity, but can be handy.
Saute pans can do everything a skillet can do, pretty much just as well, and more. It's what I reach for if I'm deep frying something large and thin, like a cutlet. As for sauciers, I'd rather have a wok. Given I have limited space, I'd rather work with the slight corners of a saucepan than have a separate saucier that would take up more space.
I’m a fan of one of your competitors…,that seem to have come to the party a little ahead of you. I’ve purchase the Henkel Nakiri, on their recommendation, which I love. It seems to have the things that you recommend (6.5” blade, 1 7/8” height of blade). It has a equal bevel, so easy to sharpen. Did you test any western takes on Japanese style knives? I also purchased a smaller prep knife (they called “kitchentan”…, or something similar. It’s a 5.5” long, 1.5” high knife, also with a equal bevel, fairly straight edge and sheep’s foot point. Great handle and balance. Don’t know who manufactured it, but it is flagged “Milk Street”. Has turned into one of my favorite prep knives…, if I don’t need the Nakiri. I seldom use my Henkel western chef, utility or paring knives now I have these eastern inspired knives. Shame on me for not checking out the actual Japanese knives that inspired the knives purchased, BUT I am happy and would strongly recommend both knives. (My wife still uses the western knives…, but it is just a matter of time. Once she uses one a few times, we’ll both be reaching for the eastern inspired knives!)😊
I find myself sometimes using my saucier as a mini wok when it's one of those days that cleaning my large wok after dinner seems daunting and I'm not making much
Great job, Kate!! Wishing Hannah a great maternity leave with her family. ❤
I got a saute pan a few years ago use it for a lot or things, rissto, faster cooking for sauces time is cut in half most of the time, basied short ribs, i like to think of it as a baby rondo with a handle
My sauciers are my favorite pans
When talking about pans it would help to know if they can be used on induction stoves. I have a beautiful set of Paderno pans I’ve had for 30+ years which sadly will not work on induction. Can’t imagine the cost of replacement!