Equipment Review: Best Sauciers

11 months ago
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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.

PERFORMANCE
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.

EASE OF USE
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.

CLEANUP
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.

WINNING TRAITS OF A GOOD SAUCIER
- Relatively Broad Cooking Surface
- Smooth, Curvy, Gently Flared Walls
- Well-Designed Handle
- Moderate Weight

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