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All Clad Stainless Steel Saucier Pans

3.3 out of 5 stars 6 customer reviews

Currently unavailable.
We don't know when or if this item will be back in stock.
Currently unavailable. We don't know when or if this item will be back in stock.

Product Information

Manufacturer All-Clad
ASIN B001D7CH8M
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item is not eligible for international shipping. Learn More
Customer Reviews
3.3 out of 5 stars 6 customer reviews

3.3 out of 5 stars
Date first available at Amazon.com July 20, 2009

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Customer Reviews

Top Customer Reviews

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Like others have said, this is a SAUCIER pan not a SAUCE pan. Just made a terrific bordelaise and the red wine reduction process was performed perfectly with this pan...If you're planning on using it to warm up canned soup, boil water, or to heat up your kids Chef-Boy-Are-Dee spaghetti and meatballs go get something cheap. If you are serious about sauces and want to invest in something that will out last you, buy this pan. Also buy the 2 Quart Saucier since many French recipes call for a 2 quart pan. Happy Cooking!
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I'd coveted a friend's 3qt but didn't feel right buying a piece of cookware just because it was so lovely and well shaped. Luckily I received the 5.5 qt version as a present and at first I thought it would be impractical, I didn't need anything that large, but I was wrong.

I like to braise meats which often means several steps of browning, then deglazing, then adding liquid and cooking in the stovetop or oven. I've got a large heavy enameled dutch oven that I used to use but it always felt clumsy sauteing with the steep sides, and it is heavy enough that moving it around is a chore.

The 5.5 qt saucier is a much better fit for me. The smaller bottom and curved sides give me a more even hot area and easier access with utensils and because the heat comes up the sides it works like a good saute pan with a long handle. Then when it's time to work as a dutch oven it's deep enough to fill, drop the lid on, and move to a back burner or the oven.

I appreciate that I can clean it with barkeeper's friend (not as easy as cast iron to clean but much less heavy) and then put it in the dishwasher for a final clean and sterilization.

And it's lovely.
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The All-Clad Saucier is a well-made cooking instrument. I purchased it based on the recommedation on cooksillustrated.com. You will not be disappointed.
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