Saucier vs. Saucepan: What's the Difference?

Despite their similar shape, these two pieces of cookware couldn’t be more different.

George Steckel|Aug 17, 2021
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It’s quite simple: Sauce makes everything better. Whether you’re adding it to pasta in the form of a tomato sauce, or you’re serving a green peppercorn sauce over a slice of beautifully cooked beef wellington, sauce is usually the missing ingredient from a dish.

When it comes to making sauces,

Saucepans

and

Sauciers

are necessary items. However, there are fundamental differences in both how they’re used and designed.

What is the Difference Between a Saucier and a Saucepan?

The main difference between a

Saucier

and a

Saucepan

is the base. A Saucier has a curved bottom and sloped sides that keep ingredients from getting stuck in the corner of the pan, while a Saucepan’s bottom is completely flat with straight sides.

A Saucier is also shorter in height than a Saucepan and won’t be able to hold as much volume as its counterpart.

What Can I Make with a Saucier?

As chefs started to outfit their kitchens with Made In, they noticed there was one piece missing. That piece was a

Saucier

, one of the most popular tools restaurants use. After designing one and having our chefs test it out, we knew home chefs would love it too.

A Saucier is perfect for whisking and stirring ingredients because of its curved bottom. It has more cooking surface area to efficiently reduce sauces, broths, and stocks. While there are plenty of dishes you can make in a Saucier, there are two that are tailor-made for Sauciers.

The first is

risotto

. Because of our Saucier’s curved walls, grains won’t get stuck on the bottom, and each grain will turn out perfectly cooked. Risotto also benefits from constant stirring, and our Saucier is designed to make stirring easier thanks to the curved nature of its bottom.

A Saucier is also the perfect tool for finishing pasta in its sauce (if you’re not doing this already,

you should be

).  Because of the Saucier’s curved bottom, you can toss the pasta with your sauce, evenly incorporating all the ingredients and distributing the sauce throughout your noodles.

With a saucier, you can toss the pasta in the air, which evenly incorporates all the ingredients and evenly distributes the sauce throughout your noodles. The curved base allows for a take-off point for the ingredients.

What Can I Make with a Saucepan?

Other than searing larger cuts of meat (we don’t recommend this because of its smaller cooking surface diameter and inability to baste), a Saucepan can really do anything, from sautéing vegetables for the base of a soup to cooking pasta.

Saucepans most commonly come in 2-4 quart size, so they’re not as ideal as a

Stock Pot

for making large batches of stocks or stew. However, they excel at making pasta, caramelizing onions, and reheating soups, chili, or stews.

Can a Saucier Pan Replace a Saucepan?

Yes, Sauciers and Saucepans are similar and can be used interchangeably, but that doesn’t mean they should be. Both Sauciers and Saucepans have their own purposes, and we recommend using each for what they excel at.

We recommend using a Saucier when whisking and stirring are the main tasks at hand. Use a Saucepan when you’re cooking grains like pasta or farro or reheating liquids, such as stocks or soups.

The Bottom Line

The bottom line is if you want to cook the perfect sauce, you should be reaching for either a Saucier or Saucepan.

If you’re whisking and stirring, use a Saucier, but if you’re making a soup or chili, then use a Saucepan. Having both of these pans on hand is essential and will make preparing any recipe much more enjoyable.