Is there anything you can do in a saucepan that you couldn't in a saucier? Yes, the saucier has a wider surface area which would speed evaporation more but is that much of an issue as you're not using it to cook food for long period of time. I have the 4 qt. All-Clad saucepan with helper handle and the 4.5 qt. James Beard or ragout pan which is basically a saucier with a bit more bottom area and a domed lid. It also has the helper hand and the rolled rim I prefer. I'm just trying to figure out if I would ever need the traditional saucepan for any use if I had the other.
Here's the pan that I wanted to replace the 4 qt. A-C saucepan with.