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Stainless Clad Saucier

3 QT
$159
A French chef favorite, our Saucier’s rounded, cornerless bottom yields the silkiest sauces, making even a weeknight pasta feel like a five-star meal
  • Made in Italy
  • Premium 5-Ply Construction
  • Stay-Cool Handle
  • Compatible with Gas, Electric, and Induction Cooktops
  • Lifetime Warranty
Size

Estimated ship date: March 18

Free shipping over $49

From béchamel to velouté, the Saucier is designed for smooth, fully emulsified sauces. Dishes like risotto and gumbo, which require constant agitation, benefit from the Saucier’s cornerless bottom, which guides the whisk and promotes circulation.

Like the rest of our Stainless Clad Cookware, ours is crafted in Italy from 5 layers of metal for improved heat conduction and distribution. It heats evenly and responds instantly to temperature changes, giving more control when sautéing, deglazing, and reducing. It also cleans up in seconds, as it prevents the hot spots that lead to stuck-on messes. A rolled rim allows you to pour sauces without spilling, and our hollow Stay Cool Handle™ keeps hands safe.

Discover the difference that over-engineered cookware makes in your most-loved meals.

Tips & techniques using our Chef-loved Stainless Clad

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5-Ply Construction

Premium metals are carefully layered to harness the best of each, creating all-purpose cookware that heats quickly, performs consistently, and responds instantly.

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Stay Cool Handle™

In order to protect unsuspecting hands, our proprietary Stay Cool Handle™ features a hollow core—a dual-purpose design that improves maneuverability and slows the circulation of heat.

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Even Heat Transfer

The lightweight aluminum core offers peerless heat conduction, while a stainless exterior promises superior circulation and retention. The result: faster 360-degree heating.

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Watch The Captivating Journey of our Stainless Clad Craftsmanship

Made in Italy and the US, Stainless Clad has been the backbone of restaurant kitchens for centuries

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Designed with and loved by

World Renowned Chefs

If you're not finishing your pasta in a Saucier, you should be. The high walls are great—it stays hotter, cooks better, and the sauce doesn't evaporate.
Alex Tubero
AmaliNew York City, NY
Alex Tubero Profile
Those are the pans we use at Alinea. We're going to use the best pans in the world at one of the best restaurants in the world.
Grant Achatz
Chef of Alinea, Owner of Alinea GroupChicago, IL
Grant achatz at alinea
The Made In pans are well made, heavy duty, conduct heat, and are a joy to cook with.
Nancy Silverton
Chef of Mozza, Co-Owner of Mozza Restaurant GroupLos Angeles, CA
Nancy Silverton Profile - Cookware

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