I really need a new saucier. My requirements are:
2-3 quarts, nothing larger
I've always though that a saucier needed to be aluminum, copper or clad SS to work well, but I'm no longer wedded to that idea. But pan weight has become a factor for me, and I love my disk bottom Vollrath Optio saucepans. They're amazing on my induction range. If a case can be made that disk bottom ones work well, I'll absolutely go for one of those.
The pans highest on my list right now are:
Sitram Profiserie Stainless Steel 2.1-Quart Open Saucier Pan http://www.amazon.com/Sitram-Profiser...
BonJour Stainless Steel Clad 2.5-Quart Covered Saucier http://www.amazon.com/BonJour-Stainle...
What else should I be considering, and why do you like it?