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Cookware

Difference between saucepan & sauteuse evasée/sauciers?

carmonadeanjesse | Nov 19, 201504:15 PM     10

Basically, I get it. Saucepans have longer, straighter sides, better for simmering; although, it's harder to whisk in it because of its edges. Sauciers are more "bowled" shaped, and provide better reducing of sauces. Sauciers are also more versatile, and can be used for other types of cooking. What I'm confused about is if I need to buy both. Can a saucier pan simmer and reduce any and all sauces? Lastly, I understand that it's really important that a sauce heats and cools as quickly as possible, or the sauce could be ruined. For that reason, I was thinking about buying a saucier pan in copper, although, I'm doubtful because copper reacts with acidic foods (tomatoes), and most of my cooking would be with tomatoes to make sauces. So should I just get stainless steel with aluminum coating? Lastly, and yes, really, lastly, what are the best, or, really good brands out there?

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