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The Best Sauciers

An ordinary saucepan has its uses, but once you experience the ease of stirring in a saucier, you’ll wonder how you ever did without one.

Top Pick

  • Cleanup
  • Ease of Use
  • Performance

WinnerLe Creuset 3 1/2 Quart Stainless Steel Saucier Pan

With gently sloping sides and a generous opening, this pan made whisking and stirring a pleasure. It was also the most efficient at the evaporation test. Its lightweight frame and straight-angled handle make it very easy to lift. One criticism: The handle became hot over time, forcing us to use a potholder.

Model Number: SSP6100-24P

Weight: 2 lb 12 oz

Capacity: 3.5 quarts

Handle Length: 8 1/4 in

Cooking Surface Diameter: 5 3/4 in

Induction Compatible: Yes

Price at Time of Testing: $250.00

  • Cleanup
  • Ease of Use
  • Performance

With gently sloping sides and a generous opening, this pan made whisking and stirring a pleasure. It was also the most efficient at the evaporation test. Its lightweight frame and straight-angled handle make it very easy to lift. One criticism: The handle became hot over time, forcing us to use a potholder.

Model Number: SSP6100-24P

Weight: 2 lb 12 oz

Capacity: 3.5 quarts

Handle Length: 8 1/4 in

Cooking Surface Diameter: 5 3/4 in

Induction Compatible: Yes

Price at Time of Testing: $250.00

What You Need to Know

Mention the word “saucier” in the test kitchen, and you’re in for an earful. The loyalists among us rave that these vessels, which are essentially rounded saucepans with wider mouths, flared walls, and rolled lips, can do everything a conventional saucepan can do—and that their distinct design features make some cooking tasks even easier. These include preparations like oatmeal, risotto, and polenta, where the food is prone to getting lodged in corners and burning, as well as custards and sauces that require frequent stirring. And as their name and wide-mouth design imply, they’re built for reducing sauces. (“Saucier” is also the name given to French cooks who prepare sauces, stocks, and soups.) And though models vary in shape and size, sauciers offer depth and capacity, as well as easy access to their interiors and corner-free surfaces that are easy to clean.

But while a saucepan is standard in any kitchen, sauciers have mainly been the domain of restaurant chefs. We thought it was time this changed. We gathered eight models with capacities ranging from 3 to 3½ quarts—the most common large size—and compared them with our favorite 4-quart saucepan from All-Clad. Six of these pans were fully clad, meaning they were made of alternating layers of steel and aluminum, which takes advantage of the best qualities of each metal. We also tested a “disk bottom” model (only the base is fully clad, and the sides are a single layer of stainless steel) and a hefty model made of enameled cast iron. In them, we prepared risotto, gravy, and pastry cream, noting their cooking performance as well as how comfortable they were to maneuver. We also tested their reduction speed by boiling a measured amount of water in each model for 10 and 20 minutes and weighing the results. Finally, since their curvy sides are known for being easier to clean than the L-shaped sides of saucepans, we washed each model by hand.

While a saucepan is standard in any kitchen, sauciers have mainly been the domain of restaurant chefs. We thought it was time this changed.

Surface Tensions

The good news: Every model delivered creamy risotto, satiny gravy, and smooth pastry cream, and it was a pleasure to whisk and stir in most of them. Our utensils glided against their curvy walls—a noticeable difference from the stiffer, bumpier movements they made in the saucepan. The Paderno was the exception; its L-shaped corners meant that it behaved more like a saucepan, trapping custard and rice.

editors making gravy in a saucier
As part of her testing, ATK Reviews editor Kate Shannon asked other test kitchen staffers to evaluate each of the sauciers. Here, Cook's Country executive editor Tucker Shaw prepares gravy in one of the models.

The diameter of the base separated top performers from lesser models, affecting how frequently we had to stir the contents to ensure that food cooked evenly. When softening aromatics for risotto and gravy, testers using sauciers that measured less than about 5¾ inches across the bottom had to stir continuously, lest the vegetables pile atop one another and steam. The same diligence was also required if the base was too broad, since the too-thin layer of vegetables was prone to scorching. Pans with bottom surfaces measuring between 5¾ and 7 inches were best.

As for reduction rates, water evaporated faster in all of the sauciers than it did in the All-Clad saucepan; the fastest, by Le Creuset, evaporated about 13 percent more water than the saucepan did after 20 minutes. That’s proof that these flared pans are more efficient for sauce-making, though the disparity isn’t so great that a recipe designed for a saucepan will fail in a saucier. When using a saucier, expect that the food might be done on the earlier end of the cooking time range.

How’s It Handle?

The more distinct discrepancy among these pans was their overall design: the size and shape of their handles, how much they weighed, and how comfortable they were to maneuver. All testers struggled with stumpy, skinny, or sharp-edged handles that slipped from or dug into our palms, and we docked points from models with handles that became too hot and forced us to use potholders. The best models sported relatively long (about 8 inches), wide (2½ to 3 inches around) handles that were easy to grasp, stayed relatively cool, and offered enough leverage to lift the saucier with one hand.

The more distinct discrepancy among these pans was their overall design: the size and shape of their handles, how much they weighed, and how comfortable they were to maneuver.

The cast-iron Tramontina literally sank into last place. Clocking in at nearly 6 pounds, it outweighed every other pot by at least 2 pounds and was a bear to maneuver. Other, less-heavy models felt just as solid, and none chipped or scratched when we sharply rapped them with a metal utensil.

But there were also a few lighter-weight models that were cumbersome to handle, thanks to the awkward angle at which the handle extended from the bowl. For example: The handle on the lighter-weight Mauviel pot jutted so sharply that testers struggled to move it. Likewise, the handle on the hefty Demeyere curved steeply upward and offered little leverage. According to Jack Dennerlein, professor of ergonomics and safety at Northeastern and Harvard Universities, the key consideration is “the line of your hand and forearm compared to the line of the pan,” which affects how much leverage you have.

Getting a Good Angle

Better balance and weight distribution depend on the handle’s angle. The more parallel the handle is to the pot rim, the more leverage you have and the lighter the pan feels in your hand.

Finally, there was cleanup—which might be the most convincing reason to invest in a saucier. In the best models, the absence of sharp corners meant not only that there was nowhere our utensils couldn’t reach and no crevices in which rice grains or drops of custard could get stuck, but that it was easy and natural to swipe a sponge along the curved walls and wipe out every speck of food.

Our favorite, the Le Creuset 3½ Quart Stainless Steel Saucier Pan has it all: Its wide bowl with walls that slope gently down to a 5¾-inch cooking surface encouraged broad, efficient strokes with a whisk, rubber spatula, or sponge. The long, wide, comfortable handle gave us great control, and its relatively straight extension from the pot made it easy to maneuver. It’s pricey and won’t replace our favorite All-Clad saucepan—the latter’s 4-quart capacity is a must for any kitchen—but give this pan a spot on your pot rack and you’ll be reaching for it almost every day.

The Tests

  • Stir Parmesan Risotto
  • Sauté Vegetables
  • Reduce Broth to Make Gravy
  • Whisk Pastry Cream
  • Evaluate Reduction Speed


How We Rated

  • Performance: We stirred Parmesan risotto, sautéed aromatic vegetables and reduced broth to make gravy, and whisked pastry cream. To test reduction speed, we filled each model with 1,840 grams (about 8 cups) of 75-degree water, timed how long each took to boil over high heat on the same burner, boiled the water for 10 minutes, weighed the results, and repeated the weighing again after 10 more minutes of boiling. Sauciers received high marks if they produced good-quality results in the three recipe tests and offered a relatively broad cooking surface and a rounded shape that made it easy to stir and whisk.
  • Ease of Use: We evaluated the length, circumference, and angle of the handles, as well as the weight of the pans (without lids)—all of which contributed to the pans’ ease of use.
  • Cleanup: We washed the sauciers by hand throughout testing, noting how easy they were to scrub with a sponge and whether or not they showed any visible scrub marks, scratches, or discoloration.

  • Relatively Broad Cooking Surface
  • Smooth, Curvy, Gently Flared Walls
  • Well-Designed Handle
  • Moderate Weight

FAQs

To be induction compatible, sauciers must be made with ferromagnetic metal—a magnet should be able to stick to the bottom of the pan. In the chart below, we’ve noted the induction compatibility of every model we tested. For information on the induction compatibility of skillets, pots, and more, check out our guide to our favorite induction-compatible cookware.

03:41

America's Test KitchenSauciersWatch Now

Everything We Tested

Good 3 Stars out of 3.
Fair 2 Stars out of 3.
Poor 1 Star out of 3.

Recommended

  • Cleanup
  • Ease of Use
  • Performance

WinnerLe Creuset 3 1/2 Quart Stainless Steel Saucier Pan

With gently sloping sides and a generous opening, this pan made whisking and stirring a pleasure. It was also the most efficient at the evaporation test. Its lightweight frame and straight-angled handle make it very easy to lift. One criticism: The handle became hot over time, forcing us to use a potholder.

Model Number: SSP6100-24P

Weight: 2 lb 12 oz

Capacity: 3.5 quarts

Handle Length: 8 1/4 in

Cooking Surface Diameter: 5 3/4 in

Induction Compatible: Yes

Price at Time of Testing: $250.00

  • Cleanup
  • Ease of Use
  • Performance

With gently sloping sides and a generous opening, this pan made whisking and stirring a pleasure. It was also the most efficient at the evaporation test. Its lightweight frame and straight-angled handle make it very easy to lift. One criticism: The handle became hot over time, forcing us to use a potholder.

Model Number: SSP6100-24P

Weight: 2 lb 12 oz

Capacity: 3.5 quarts

Handle Length: 8 1/4 in

Cooking Surface Diameter: 5 3/4 in

Induction Compatible: Yes

Price at Time of Testing: $250.00

Recommended with reservations

  • Cleanup
  • Ease of Use
  • Performance

All-Clad Stainless Steel 3-Quart Saucier with Lid

This lightweight pan is easy to maneuver around the stovetop, though its cooking surface is on the small side and its walls are more sharply sloped than our top pots; that might explain why it was the slowest model to reduce water. Some testers complained that the handle’s edges were sharp, but most found it easy to grip without slippage.

Model Number: 4213

Weight: 2 lb 10 3/4 oz

Capacity: 3 quarts

Handle Length: 8 1/2 in

Cooking Surface Diameter: 5 1/4 in

Induction Compatible: Yes

Price at Time of Testing: $189.95

  • Cleanup
  • Ease of Use
  • Performance

This lightweight pan is easy to maneuver around the stovetop, though its cooking surface is on the small side and its walls are more sharply sloped than our top pots; that might explain why it was the slowest model to reduce water. Some testers complained that the handle’s edges were sharp, but most found it easy to grip without slippage.

Model Number: 4213

Weight: 2 lb 10 3/4 oz

Capacity: 3 quarts

Handle Length: 8 1/2 in

Cooking Surface Diameter: 5 1/4 in

Induction Compatible: Yes

Price at Time of Testing: $189.95

  • Cleanup
  • Ease of Use
  • Performance

Demeyere Atlantis 3.5 qt Stainless Steel Saucier

The walls of this pricey saucier come close to forming saucepan-like corners. As a result, testers had to hold their utensils at a sharper angle to stir, but the food it produced was flawless. Lifting its heavier frame was made more difficult by its steeply angled handle, which felt awkward and uncomfortable.

Model Number: 55924-41524

Weight: 3 lb 11 oz

Capacity: 3.5 quarts

Handle Length: 9 1/4 in

Cooking Surface Diameter: 5 in

Induction Compatible: Yes

Price at Time of Testing: $319.99

  • Cleanup
  • Ease of Use
  • Performance

The walls of this pricey saucier come close to forming saucepan-like corners. As a result, testers had to hold their utensils at a sharper angle to stir, but the food it produced was flawless. Lifting its heavier frame was made more difficult by its steeply angled handle, which felt awkward and uncomfortable.

Model Number: 55924-41524

Weight: 3 lb 11 oz

Capacity: 3.5 quarts

Handle Length: 9 1/4 in

Cooking Surface Diameter: 5 in

Induction Compatible: Yes

Price at Time of Testing: $319.99

  • Cleanup
  • Ease of Use
  • Performance

Calphalon Tri-Ply Stainless Steel 3-qt Covered Chef’s Pan

The walls of this saucier slope smoothly down to the cooking surface without a hint of a corner, and testers loved the way spatulas glided around the interior, but its cooking surface is relatively skimpy. Short and slim, the handle rested uncomfortably against our palms, and cooks with large hands struggled to get a firm grip. Without rivets, cleanup was a breeze.

Model Number: 1767724

Weight: 2 lb 6 oz

Capacity: 3 quarts

Handle Length: 7 1/2 in

Cooking Surface Diameter: 5 in

Induction Compatible: Yes

Price at Time of Testing: $93.49

  • Cleanup
  • Ease of Use
  • Performance

The walls of this saucier slope smoothly down to the cooking surface without a hint of a corner, and testers loved the way spatulas glided around the interior, but its cooking surface is relatively skimpy. Short and slim, the handle rested uncomfortably against our palms, and cooks with large hands struggled to get a firm grip. Without rivets, cleanup was a breeze.

Model Number: 1767724

Weight: 2 lb 6 oz

Capacity: 3 quarts

Handle Length: 7 1/2 in

Cooking Surface Diameter: 5 in

Induction Compatible: Yes

Price at Time of Testing: $93.49

Not Recommended

  • Cleanup
  • Ease of Use
  • Performance

Mauviel M’cook Stainless Steel Curved Splayed Saute Pan, Cast Stainless Steel Handle, 3 qt

We have no complaints about the size or shape of the pan itself (despite its name, it is a saucier). Unfortunately, we can’t say the same for the skinny handle, which bends upward at a sharp angle that provides poor leverage and makes the pot awkward to move, lift, and turn.

Model Number: 5212.24 (pan), 5218.24 (lid)

Weight: 2 lb 14 3/8 oz

Capacity: 3 quarts

Handle Length: 9 1/4 in

Cooking Surface Diameter: 6 1/2 in

Induction Compatible: Yes

Price at Time of Testing: $225.00 ($170.00 for pan, $55.00 for lid)

  • Cleanup
  • Ease of Use
  • Performance

We have no complaints about the size or shape of the pan itself (despite its name, it is a saucier). Unfortunately, we can’t say the same for the skinny handle, which bends upward at a sharp angle that provides poor leverage and makes the pot awkward to move, lift, and turn.

Model Number: 5212.24 (pan), 5218.24 (lid)

Weight: 2 lb 14 3/8 oz

Capacity: 3 quarts

Handle Length: 9 1/4 in

Cooking Surface Diameter: 6 1/2 in

Induction Compatible: Yes

Price at Time of Testing: $225.00 ($170.00 for pan, $55.00 for lid)

  • Cleanup
  • Ease of Use
  • Performance

Paderno World Cuisine Grand Gourmet Stainless Steel Saucier, 3 1/2 Quart

Although the manufacturer confirmed that it considers this pot a saucier, the vessel’s L-shaped walls make it behave more like a shallow saucepan; namely, its sharp corners trapped food, so cleanup was a chore. Testers struggled to keep the thin layer of vegetables from scorching on the extra-broad cooking surface, and the sharp-edged handle sacrifices several inches to a hook that’s too flat to hang securely.

Model Number: 11113-24 (pan), 11161-24 (lid)

Weight: 3 lb 8 3/8 oz

Capacity: 3.5 quarts

Handle Length: 9 3/4 in

Cooking Surface Diameter: 7 1/2 in

Induction Compatible: Yes

Price at Time of Testing: $156.19 ($123.81 for pan, $32.38 for lid)

  • Cleanup
  • Ease of Use
  • Performance

Although the manufacturer confirmed that it considers this pot a saucier, the vessel’s L-shaped walls make it behave more like a shallow saucepan; namely, its sharp corners trapped food, so cleanup was a chore. Testers struggled to keep the thin layer of vegetables from scorching on the extra-broad cooking surface, and the sharp-edged handle sacrifices several inches to a hook that’s too flat to hang securely.

Model Number: 11113-24 (pan), 11161-24 (lid)

Weight: 3 lb 8 3/8 oz

Capacity: 3.5 quarts

Handle Length: 9 3/4 in

Cooking Surface Diameter: 7 1/2 in

Induction Compatible: Yes

Price at Time of Testing: $156.19 ($123.81 for pan, $32.38 for lid)

  • Cleanup
  • Ease of Use
  • Performance

Tramontina 3 Qt. Covered Saucier

We had to lug this cast-iron heavyweight around the stovetop, and its stumpy, scorching-hot handle was no help. The small, cramped cooking surface forced us to stir vegetables frequently to ensure that they didn’t steam. The abrasive side of a sponge scratched the enameled surface.

Model Number: 80131/061DS

Weight: 5 lb 15 5/8 oz

Capacity: 3 quarts

Handle Length: 6 in

Cooking Surface Diameter: 4 3/4 in

Induction Compatible: Yes

Price at Time of Testing: $69.95

  • Cleanup
  • Ease of Use
  • Performance

We had to lug this cast-iron heavyweight around the stovetop, and its stumpy, scorching-hot handle was no help. The small, cramped cooking surface forced us to stir vegetables frequently to ensure that they didn’t steam. The abrasive side of a sponge scratched the enameled surface.

Model Number: 80131/061DS

Weight: 5 lb 15 5/8 oz

Capacity: 3 quarts

Handle Length: 6 in

Cooking Surface Diameter: 4 3/4 in

Induction Compatible: Yes

Price at Time of Testing: $69.95

DISCONTINUED

  • Cleanup
  • Ease of Use
  • Performance

Zwilling J.A. Henckels Aurora 3.5 qt Stainless Steel Saucier

Our runner-up is heftier than our winner, with walls that slope just slightly less gently toward the cooking surface. Still, it cooks food beautifully, and its wide, easy-to-grip handle extends at a comfortable angle from the pan.

Model Number: 66080-240

Weight: 3 lb 13 oz

Capacity: 3.5 quarts

Handle Length: 9 1/4 in

Cooking Surface Diameter: 7 in

Induction Compatible: Yes

Price at Time of Testing: DISCONTINUED

  • Cleanup
  • Ease of Use
  • Performance

Our runner-up is heftier than our winner, with walls that slope just slightly less gently toward the cooking surface. Still, it cooks food beautifully, and its wide, easy-to-grip handle extends at a comfortable angle from the pan.

Model Number: 66080-240

Weight: 3 lb 13 oz

Capacity: 3.5 quarts

Handle Length: 9 1/4 in

Cooking Surface Diameter: 7 in

Induction Compatible: Yes

Price at Time of Testing: DISCONTINUED

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing. We stand behind our winners so much that we even put our seal of approval on them. Have a question or suggestion? Send us an email at atkreviews@americastestkitchen.com. We appreciate your feedback!

The Expert

Author: Kate Shannon Levine

byKate Shannon Levine

Editorial Director, ATK Reviews

Kate is the editorial director for ATK Reviews. She's a culinary school graduate and former line cook and cheesemonger.

Kate Shannon Levine is the editorial director for ATK Reviews. She’s covered a wide variety of topics at America’s Test Kitchen, but she especially loves writing about cheese, pantry staples such as anchovies and kosher salt, and cleaning products. One of her proudest accomplishments is finding a life-changing kitchen sponge (really) and proving once and for all that it's a bad idea to leave a soggy sponge in the bottom of your sink. Prior to joining America’s Test Kitchen, she attended Boston University’s culinary program and worked as both a line cook and a cheesemonger.

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