Equipment Review: Best Sauciers

3 years ago
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Buy our Winning Saucier:
Full testing details and ranking chart:
Why you should buy a saucier:

An ordinary saucepan has its uses, but once you experience the ease of stirring in a saucier, you’ll wonder how you ever did without one.

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We tested eight sauciers with capacities ranging from 3 to 3 1/2 quarts (the largest common size). In them, we prepared risotto, gravy, and pastry cream, noting their cooking performance as well as how comfortably they handled and how easy they were to clean by hand. Products were purchased online.

We stirred Parmesan risotto, sautéed aromatic vegetables and reduced broth to make gravy, and whisked pastry cream. To test reduction speed, we filled each model with 1,840 grams (about 8 cups) of 75-degree water, timed how long each took to boil over high heat on the same burner, boiled the water for 10 minutes, weighed the results, and repeated the weighing again after 10 more minutes of boiling. Sauciers received high marks if they produced good-quality results in the three recipe tests and offered a relatively broad cooking surface and a rounded shape that made it easy to stir and whisk.

We evaluated the length, circumference, and angle of the handles, as well as the weight of the pans (without lids)—all of which contributed to the pans’ ease of use.

We washed the sauciers by hand throughout testing, noting how easy they were to scrub with a sponge and whether or not they showed any visible scrub marks, scratches, or discoloration.

- Relatively Broad Cooking Surface
- Smooth, Curvy, Gently Flared Walls
- Well-Designed Handle
- Moderate Weight

America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

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