Customer Reviews

All-Clad Stainless 1-Quart Saucier Pan

5 star:		(13)
4 star:		(4)
3 star:		(5)
2 star:		(0)
1 star:		(0)

 

 

I think people are missing the point of this pan. It's not a saute pan with straight sides and a lid. It's a "SAUCIER" pan.

These pans are designed to reduce sauces to a servable consistancy. The curved sides of the pan allow heat to come up the sides of the pan more, as well as get more liquid in contact with a flamed area. This heats up the liquid rapidly, as well as reduces it more rapidly than other pans. It does this wonderfully.

That's what it's for, it's not for soup or anything like that. That's what "Pots" are for.

I love to use it to reduce balsamic vinegar, various juices, hard ciders, or wine into a syrupy sauce to drizzle over things.

Two complaints: a lip for pouring would be nice; and empty it's a little tipsy on my ancient gas stovetop.

That said, this is endlessly useful for exactly what the name would imply -- sauces. Throwing together a cream sauce for two? Boiling a little water? Reheating something? Why use a big pot when a little one will do? The small size comes in handy when you have all your burners going and don't want something huge getting in the way. Plus it's cute & shiny.

There are usually great deals on these smaller pots. (Check out the regular sauce pan as well as this saucier) All the pros I know swear by all clad -- if these will stand up to years of all day, every day restaurant use, then they should be just fine for a generation or two in my kitchen... I just picked up another one of these as a wedding gift for a chef I know, and I'm tempted to get a second for myself.

This is a nice saucier for very small jobs but BE WARNED- you have to keep an eye on this pan when using it on gas stoves since the handle is so much heavier than the body. The base of the pan is smaller than the top (since that is the basic shape of the saucier pan) so the surface area is just not sturdy on the stove grates. I have tipped it and spilled out the contents MANY times while using it. If you have to reach for an item and don't hold the handle or balance it just right on your burner, it goes over VERY easily and makes a mess! Beautiful pan, but I don't use it too much because of that fact. Perhaps the larger volume 2 or 3 quart saucier would be a better, more useful buy.

This is a very well made, sturdy pan that should last for many years. I use it mainly for heating up sauces (as the name suggests) or heating some green beans, lima beans, or peas. It really is the perfect size for my small family. It would also be a nice pan for you to try if you are thinking about investing in one of the All-Clad cookware sets. That way you can test the construction of the All-Clad brand before taking the plunge and spending $500 on a set.

While I never quite cook in this, I do reheat sauces in this pot all the time and never quite have to worry about it burning because of the even heat you get with All-Clad. It also works well in a pinch when I need to use my 2-qt. sauce pan for something else or the high sides would be awkward.

I use it for reducing sauces, but also like it for soups, reheating chile, or caramelizing some onions. I'm not a purist. If it works, it works, and this pan works for multiple purposes. It IS a little "handle heavy" but that's a minor quibble in my view.

As with all All-Clad, this pan is a great product. It is small and easy to use for soups and other small amounts. The only complaint I have is that it is so small that the handle seems to be too heavy for the saucier pan. If there is nothing in the pan, it tips backwards! Once filled it is just fine. This does not happen with my larger 2-quart saucier. I would have gotten a regular sauce pan, but I just love the saucier!

I've used AllClad pots and pans for more than thirty years. The originals I bought all those years ago are, if anything, handsomer than they were when new, because of all the polishing they've had. They function just as they always have, too. I've had to replace some of them because a couple of years ago, I began cooking by induction, and my nice old faithfuls have aluminum exteriors and won't conduct. This little saucier is the junior of a larger one I own, and is perfectly suited to making classic sauces, as well as the morning oatmeal, if you start your day that way. I'm sure there's nothing I can say about AllClad you don't already know. We all know there are cheaper pots, but there are cheaper everything elses, too, which is no reason not to go first class if you can.

I make a lot of sauces. The rounded sides make it easy to stir the sauce and the cladded sides provide even heat distribution - don't know how I got along without it. Also great for small quantities of vegetables. I recommend it unqualifedly - 5 stars all the way

I use this pan to reheat soup and make sauces for one. Sloped sides help evaporation. Even heating, heavy for it size. I love the fact I can put it in the dishwasher after I've made a sticky glaze.

If you have to choose, go with the two quart, it's more practical (unless you're looking for a test piece.) Mine was a freebie.