Worth adding that the wider, flared walls of a saucier will mean faster evaporation of liquid which may be a good or bad thing depending on what you're cooking. I have glass lid for my saucier and I tend to use it as both as a large saucepan and a saute pan.

I am internally screaming from excitement! Absolutely love the saucier pans. These pans can do so much in the kitchen. Thank you so much for the video!

I agree! It is the one all clad pan I always gravitate to. 😊

Saucier! My favorite pan for sauces and gravies. I use it almost every day.

Having learned about non stick coatings from your website has led me down a rabbit hole of examining every pan in my kitchen. My husband was shaking his head when I said some of my favorite work horse pans had to go. Had him watch Dark Waters with me. Now ive been tasked to find a replacement Saucier pan. I am appalled at all the marketing terms on cookware still being sold

I would totally buy one of these but I just purchased a Le Creuset set and added a 3 1/2 quart braiser so that’s a lot lol. I heard the braiser can work as an all purpose pot so we will see.

That saucier is awesome. I saw a Faulk copper sacier that in in love with.

100% agree about saucier style pan, and coincidentally that exact Demeyer 5 ply model.

I have 19 pieces of AllClad and find I use the 1qt, 2qt and 3qt Sauciers more than any other.

I use my 3 quart All-Clad saucier all the time. It's great not just for sauces but also rice, mashed potatoes, soups and pasta. It's so easy to clean too, no steep corners like a standard saucepan. Great pan, I highly recommend it.

I agree conical saucepan is a great thing to have. I got years a older one around 2.5 liters that I rarely used as I used our other squared usual SS pots. But then I bought a year ago a Demeyere Intense 28 cm conical pan and its great to use a one pot / one pan solution. Also great for a bit larger amounts of spaghetti sauce etc!

I have always passed the thought around in my head that a sauté pan is the “universal” pan.. but I also have passed around about rounded coroners.. vs squared.. that’s why I use silicon cake ( those flimsy icing spreading things) spatulas.. they’re heat resistant.. they get into any corner, and they wipe the pan bowl whatever.. as you use it.. then use wood for the tough cooks and deglazing.

U remember what size tho demeyer pans are in video ? I liked bit bigger than industry but tad smaller than pro(2 small handlr )? Didint see atlantis pan much

What sizes do you recommend?

Yes. The only time I use a sauce pan any more is if my saucier is already in use...or maybe if I'm steaming something. That's it.

Yet another well constructed video Jed. Thanks! I've been considering purchasing a saucier and do have a couple questions I'd appreciate your comments on. (1) Sneaking even one conical sauce pan in past the bride's watchful eye is likely to be a bold and possibly dangerous adventure. So, I'm wondering what size would be best. From your experience, what size would you get the most utility from ( the smallest size that has always seemed to provide adequate capacity for 90% of your cooking applications that benefit from the features of a saucier) (2) Proline or Industry 5? In addition to the benefits of a saucier vs. a sauce pot, that derive from its shape, it seems to me that a key benefit of the saucier is that it's walls are also clad. Sauce pots rely on liquids circulating heat from the clad base without any the need of manual intervention. Sauces or things like a risotto tend to require more precise temperatures and require frequent stirring to circulate the heat uniformly through the sauce. Given the low temperatures used for sauces etc. do you think that the Proline construction provides enough additional utility in the outcome of the dish? Ie. Does the Proline construction give me any significant level of protection from my béarnaise sauce breaking, in the event that I'm periodically distracted by some external noise (for example: frequent questioning as to how I can justify a saucier given the number of sauce pots we already have)? (3) Related to the above: (a) If I actually need the more precise temperature control and heat distribution that the Proline would provide, should I actually be looking into using a copper sauce pan? (b) In the 5 layer construction space there is a lot of competition. What would you consider the be a brand that viably competes with the Demeyere's industry products. My first choice is most always likely to be Demeyere. However, if getting a saucier introduces a risk of 1/2 my assets vanishing it would seem prudent to have a plan B.

Exactly what I was looking for.. saucier is better . Can you please share the link of the large saucier pan which you showed in the end of this video? I can’t find it on zwilling website . Thanks

I do vegan/vegetarian Asian stir fry cooking, with induction, wok often underperforms. Recently I got a stainless steel mauviel saucier, it outperformed my carbon steel wok for almost everything except potato stir fry.

My favorite pan is my saucier.

Im really liking the Demeyre due to the handle and no rivets.

Is a Saute pan the same as a saucier pan? I want to buy the Demeyere atlantis/proline7 conical saute pan. But i don't know whether i should go for 1.5 quart or 2 quart size. I cook only for myself and will mostly be making 100-150 grams of rice/pasta in it. Final question: The Atlantis/proline7 series are heavy. And filling it with water makes it even heavier. Should i be worried about the weight? Because they also sell cooking pans with 2 short handles, which are easier to lift. But of course, those aren't conical shaped. Thank you for the videos!

I can see how the rounded sauce pan would be an advantage. I think all of ours are the more squared type. I think I need one of these now.

Have you tried any enameled cast iron saucier pans? I just saw that Le Creuset has one in my color and I am now very tempted even though I already spent so much at that site already this year 😮

I am just starting to look for a copper saucier (3 quart ish) … any recommendations?

I got the 1.5 and 2.5 L Atlantis. Do the Atlantis lids fit those, or are they too small as I read about in different forums? I also got the 4.2 qt and that double layer lid is made specifically for that pot.

Maybe one could use a flat bottom wok for bigger jobs and get two pans in one.

My wife and I are about to upgrade some of our cooking pans. I would like to move away from nonstick pans. My problem is we are trying to use less fat when cooking. My understanding with stainless steel is that it requires quite a bit of cooking fat to keep food from sticking. Do you have any advice?

I stumbled onto the realization that a real saucier pan works better for sauces. I had a 2 quart sauce pan that looked exactly like the one you show. However, it was the wrong kind of metal to work with the portable induction hob I wanted to experiment with. I picked up a good stainless saucier that works with induction and it has been great. I see your point about space, but that hasn't been an issue for me. So for me, the rounded profile is all in the plus column.

Habe mir auch vor circa 12 Wochen erst eine Saucier zugelegt ,mit einem Fassungsvermögen von circa zwei Liter,ich bereite sehr oft Spaghetti ala Miracoli damit zu,will diesen Topf/Pfanne nicht mehr missen,es macht wirklich sehr viel Spaß damit zu arbeiten und ich finde sie optisch einfach nur tol.👍

Great channel, learning a lot! On the Demeyere line of frying pans, a little confused on terminology, what's the difference, if any, between their Pro and Atlantis lines? Thanks!

What would the use case of a carbon steel saucier be? Won't the seasoning strip away after cooking sauces in it?

Totally agree. If I was on a desert island and could only have 2 pans: 4-5qt disc bottom saute pan and 3-4qt clad saucier. Can cook basically everything in them. (If I could have only ONE, it would be a 6-7qt enameled dutch oven.) Great vids!

The conical sauce pan you use in the video, what size is it? i am stuck between 22 and 24 atlantis, and i do not have the option to view one where i live

There is one downside that I have found to using a rounded bottom pan, and that is when frying solids like onions for, say a tomato based sauce. Because of the rounded edges, the oil seeks the bottom, but the onions can linger on the edge, out of the oil. This can cause uneven browning and burning of the onions unless you are constantly stirring. In a flat bottomed saucepan, the onions remain in the oil on the bottom cooking surface much easier. Something to think about.

Hi Jed. I love using the saucier for practically all of cooking except cooking rice pilaf. I use a regular saucepan for the pilafs. Keep on publishing the good videos. I'm always interested in your thoughts.

Do you have a link to the last saucier pan? The big proline one i can't find it anywhere.

What size was the industry conical you were using? 24cm (3.3l) or 20cm(2l)?

Was just wondering about this...

FOCUS!

So, I reached out to you 2 months ago on your dream pan video, and mentioned if you had experience with thin cast iron.. well I mentioned that light cast iron was a thing ( vernicular) and that I was curious about it.. well.. I tried it.. and did a review on it, ( not out yet) and I think you should try it, for he people who have an issue with the weight of cast iron.. I bought the Imusa light cast iron pan and honestly its more than I expected it to be. Just an idea, but wanted to chime in on my experience.. and yes cast iron still sucks.. but liht cast iron?? I think that may be something a lot of people a,y be interested in.

Did you replace your induction cooktops or is this a different kitchen space?

I have it. Buy it. Make potato soup and mac and cheese with it.

The intersection of the vertical and the horizontal in a round vessel does not constitute a "corner."

How come you used another, not shown saucier for cooking the roux and then poured it into the Demeyere before pouring it into the bowl?

I got the Atlantis 7 saucier 3.5 qt today and noticed that it is a lot thinner than my frying pans 9.4 and 11 inch. All say Atlantis 7 on the bottom so not sure how the saucier is so much thinner than the frying pans. Anyone know the reason? I thought I would ask around before I assume I was scammed.

What size is that conical saucier?

Saucier my choice as well…👍

Want! What size is the Industry saucier?

We don't really have those in Germany.

I bought myself a conical Demeyere 5ply industry and it’s so good, I want to be buried with it. (Not really, my son is getting that one).

Why is your face out of focus? I have the same spoonula by tovolo. It's awesome. It can reach 315°C (600°F)

Why arent you in focus? Wow. Cant imagine being okay with this quality in 2024.

Your camera wasn’t focused on your eyes.😊

what the hell is a "spah-tula"?..... 😂🤣

why spend that much