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Cookware 101

Saucepan or Saucier...or Both

loves2cook82 | Dec 30, 201711:54 PM

I'm looking to purchase a new fully clad pot or two and can't make up my mind. My existing pots are:
- 1 qt saucepan
- (2) 4 qt casseroles (saucepans with dual loop handles)...two because one was a gift
- 2.5 qt saucepan (which the new pan(s) will replace)

I use my 1 qt occasionally but not often. The 2.5 and 4 quarts get used all the time for just about everything...rice, pasta, potatoes, risotto, vegetables, sauces, soup, melting chocolate...

I would like a 2 qt saucier and 3-3.5 qt saucier/saucepan/casserole.

I would use the 2 qt saucier for things like melting chocolate and making small amounts of sauces...the things where my existing 2.5 seems unnecessarily large. But I can't decide between a saucier and saucepan for the 3 qt. I also have the 3.5 qt on my options list simply because if I get a saucier, ATK recommends the LC SS, but I'm thinking this may be way too redundant since I already have two 4 qt casseroles, and I do love the size of my existing 2.5 qt that needs replacing.

Assuming I would have a 1 qt saucepan, 2 qt saucier, and two 4 qt casseroles, what would you get for a 3 qt? Saucier or saucepan? This would be used for pasta, rice, boiled or mashed potatoes, boiling eggs, blanching vegetables, as well as risottos and sauces, so I could make the argument for either.

Sorry if this is long and rambling. It's the middle of the night and I can't sleep so am typing away on my phone :)

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