Find out a few of our favorite things to cook in one of our most versatile pans.
Our Saucier is one of those pieces of Cookware you never knew you needed until you used one. Because its unique shape places it somewhere between a Saucepan and a Saute Pan, it can wear many hats in your kitchen. Many professional chefs rely on them for finishing pasta in sauce, and they are the best vehicle for that by far, but Sauciers are also great for a variety of other sweet and savory applications too.
Start off your day with something sweet by whipping up a batch of stovetop jam. Unlike its shelf-stable counterpart, which requires the extra step of canning, the stovetop method simply involves combining fruit and sugar in your Saucier and letting it break down to a jam-like consistency. Add in some pectin to help it set and then you can store your jam in the fridge for up to a month, though it likely won’t last that long. The gently sloping sides of our Saucier keep any fruit or sugar from getting stuck in the corners and burning.
Chef Erika Chan of Rustic Canyon in Los Angeles uses stovetop jam in a variety of her seasonal desserts, including her beet and berries cake. This is a perfect use for our smaller 2 Quart model.
If you’re looking for a spicy twist on a stovetop classic, Gochujang Mac and Cheese is the perfect weeknight meal. It starts with a traditional roux-based sauce, which is then made into a mornay with the addition of shredded cheese. Gochujang, a Korean fermented chili paste, adds sweetness and heat to complement the richness of the cheese sauce.
The 3 Quart Saucier is great for evenly heating any dairy-based sauce, or really any sauce at all, as your pasta cooks. Once the pasta is almost al dente, toss it directly into the sauce to fully coat. You may be tempted to eat it straight from the Saucier itself.
Stainless Clad Cookware is known for its heat responsiveness and that is especially important when you’re adding large quantities of liquid and bringing them up to a boil. This is crucial when you’re making curry. After you’ve sautéed your aromatics and introduced your curry paste until everything is fragrant, it’s time to pour in 2 quarts of liquid and quickly bring that all up to a boil.
Chef Andrew Ho of Curry Boys BBQ in San Antonio uses the 5 Quart Saucier to bring the liquid up to a boil seamlessly. Because of the Saucier’s superior heat conduction, this takes hardly any time at all and he doesn’t have to worry about burning the aromatics or scorching the coconut milk in the process.
The more you cook, the more you may be inclined to make your own spice blends. They will be fresher than the premade ones you buy at the store and they are a simple way to help you customize the flavors and heat of different dishes. Toasting spices activates different notes, which will lend your blends more complexity.
Chef Ryan Wong of Needle in Los Angeles loves our Saucier for this because the high walls keep everything inside. While some cooks may use a Frying Pan, you’re bound to lose some of those more lightweight spices to your stove grate. In addition to keeping everything in place, the Saucier’s stay-cool handle lets you keep the Pan moving without having to worry about residual heat burning your hand.
When made in a Saucepan, risotto has a reputation to be a bit of a tricky dish. The small grains of Arborio rice can easily get stuck in corners and hot spots on thinner, cheaply made pans can lead to burnt bits which ruin the texture and flavor. Thankfully, making risotto in a Saucier is a painless, even zen process. You’ll never go back to cooking risotto in anything else.
Chef Ian Thurwachter of Intero in Austin swears by our Saucier for cooking risotto because of its 5-ply construction. The thoughtful layering of metals allows for even heating throughout, so the sides stay as hot as the surface of the Pan. This ensures that nothing gets stuck and nothing burns from the time you begin sweating your aromatics to the last ladleful of broth. Your clean-up will also be a much easier process as well.
Who doesn’t love liquid sugar that you can or drizzle on anything you heart desires? That’s exactly what you get when you make caramel sauce—the ingredients are simple but the results are decadent. If you have sugar and cream on hand, you’re less than 20 minutes away from making this delicious dessert sauce for ice cream, cakes and more.
Phoebe Raileanu from Austin’s Casper Fermentables uses our Saucier to cook the sugar, turning it from a simple syrup to an amber colored caramel. Adding cream stops the caramelization process and thickens the mixture to a luscious sauce. The 2QT is the perfect size for making a batch that will last you a few months. Despite working with very sticky ingredients, the clean-up is minimal.
Now that you have some ideas on how to use your Saucier, what are you waiting for? And if you don’t have a Saucier yet, this is a sign to change that because there’s really no limit to what this Pan can do.