Why I think the Saucier is ultimate shaped pot, and how to use it.
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- Опубликовано: 13 сен 2024
- I promote the Saucier (or Conical) shape as often as I can and I get people telling me all the time how much they love the round bottom pan.
In this video I cover the shape and why it works so well for me.
@Cook-Culture The is another huge benefit of a saucier. I have painful wrists and just recently got a saucier. The difference is night and day: I had got to avoid making a roux because it was hard on my wrists when using a normal saucepan. With a saucier it is painfree, presumably because there isn't a "hard stop" at the edge of the pan. I can only imagine this lack of wear and tear would be an unseen benefit for those who don't (yet) have bad wrists as well.
Worth adding that the wider, flared walls of a saucier will mean faster evaporation of liquid which may be a good or bad thing depending on what you're cooking. I have glass lid for my saucier and I tend to use it as both as a large saucepan and a saute pan.
That's why I make arrabbiata in a 28cm frying pan because I never get done otherwise. Gotta really reduce those tomatoes to almost paste like.
I am internally screaming from excitement! Absolutely love the saucier pans. These pans can do so much in the kitchen. Thank you so much for the video!
You are so welcome!
I use my 3 quart All-Clad saucier all the time. It's great not just for sauces but also rice, mashed potatoes, soups and pasta. It's so easy to clean too, no steep corners like a standard saucepan. Great pan, I highly recommend it.
Sounds great! Thanks for sharing!
@edntz 2.5 - 3 qt.
One problem -Rivets! They are often in the way both in cooking and cleanup.
I’m on board with my 3 qt All Clad saucier! Love this pan. Made great Bernaise last night! Excellent pan.
@@guenthertetz8404 Yes the rivets can be an issue but nothing a little scrubby can't handle.
Having learned about non stick coatings from your website has led me down a rabbit hole of examining every pan in my kitchen. My husband was shaking his head when I said some of my favorite work horse pans had to go. Had him watch Dark Waters with me. Now ive been tasked to find a replacement Saucier pan. I am appalled at all the marketing terms on cookware still being sold
Saucier! My favorite pan for sauces and gravies. I use it almost every day.
I have 19 pieces of AllClad and find I use the 1qt, 2qt and 3qt Sauciers more than any other.
I agree conical saucepan is a great thing to have. I got years a older one around 2.5 liters that I rarely used as I used our other squared usual SS pots. But then I bought a year ago a Demeyere Intense 28 cm conical pan and its great to use a one pot / one pan solution. Also great for a bit larger amounts of spaghetti sauce etc!
What do you mean by one pan? What pan like work do you use it for? Thanks
@@jackbolder5734 For instance beef stew or others stews and spaghetti + sauce. You can do all the meat etc searing first and then add liquids and let it boil as long as needed all in one pan.
I can’t find the biggest saucier pan you showed at the end of the video. Can you please share the link
There was another benefit to the saucier compared to the sauce pan shown in this video.
The saucier had a flared rim that makes pouring much easier and mess free.
Safer for burning yourself prevention.
And less likely to spill the sauce you spent money and time making.
I agree! It is the one all clad pan I always gravitate to. 😊
What sizes do you recommend?
Grey video!
Would you say it could do the job of a stock pot if large enough? I.e. boiling spaghetti or doing a batch of soup?
100% agree about saucier style pan, and coincidentally that exact Demeyer 5 ply model.
Nice!
I have always passed the thought around in my head that a sauté pan is the “universal” pan.. but I also have passed around about rounded coroners.. vs squared.. that’s why I use silicon cake ( those flimsy icing spreading things) spatulas.. they’re heat resistant.. they get into any corner, and they wipe the pan bowl whatever.. as you use it.. then use wood for the tough cooks and deglazing.
I do vegan/vegetarian Asian stir fry cooking, with induction, wok often underperforms. Recently I got a stainless steel mauviel saucier, it outperformed my carbon steel wok for almost everything except potato stir fry.
Nice! The M'Cook?
Yes. The only time I use a sauce pan any more is if my saucier is already in use...or maybe if I'm steaming something. That's it.
Yet another well constructed video Jed. Thanks!
I've been considering purchasing a saucier and do have a couple questions I'd appreciate your comments on.
(1) Sneaking even one conical sauce pan in past the bride's watchful eye is likely to be a bold and possibly dangerous adventure.
So, I'm wondering what size would be best. From your experience, what size would you get the most utility from ( the smallest size that has always seemed to provide adequate capacity for 90% of your cooking applications that benefit from the features of a saucier)
(2) Proline or Industry 5?
In addition to the benefits of a saucier vs. a sauce pot, that derive from its shape, it seems to me that a key benefit of the saucier is that it's walls are also clad. Sauce pots rely on liquids circulating heat from the clad base without any the need of manual intervention. Sauces or things like a risotto tend to require more precise temperatures and require frequent stirring to circulate the heat uniformly through the sauce. Given the low temperatures used for sauces etc. do you think that the Proline construction provides enough additional utility in the outcome of the dish? Ie. Does the Proline construction give me any significant level of protection from my béarnaise sauce breaking, in the event that I'm periodically distracted by some external noise (for example: frequent questioning as to how I can justify a saucier given the number of sauce pots we already have)?
(3) Related to the above:
(a) If I actually need the more precise temperature control and heat distribution that the Proline would provide, should I actually be looking into using a copper sauce pan?
(b) In the 5 layer construction space there is a lot of competition. What would you consider the be a brand that viably competes with the Demeyere's industry products. My first choice is most always likely to be Demeyere. However, if getting a saucier introduces a risk of 1/2 my assets vanishing it would seem prudent to have a plan B.
Love it, Alan! I can sympathize with your problem! It's hard place to be. My general take is that Industry is awesome and will do it all. Proline is a (really) nice to have. Technically it will be the most forgiving pan and yes, you can get away with being slightly distracted. Things do happen slower in Proline. All-Clad makes some great conical pans too, but I'm now100% a Demeyere guy, for stainless that is.
@@Cook-Culture Appreciate you taking the time to provide me the benefit of your experience Jed.
I also share your preference for Demeyere cookware. In no small part my preference is driven by their philosophy and exhibition of transparency. To me the gold standard - cookware manufacturers and product reviews) is reserved for those that begin with the desired outcome of applying heat to food and then focus on the elements of the food and the heat sources involved, to achieve the best possible outcome.
UNRELATED QUESTION:
I appreciate the depth of your discussions about "seasoning" of 'carbon steel and 'cat iron' pans (naming problem, given both are steel), especially your research that included the implications of fibre content and comments from a scientist. I'm searching for additional information on two things I remain curious about:
(1) Using fibre free oils combined with bees wax certainly seems to produce superior results. I can see how the wax might play a beneficial role in distributing the oil. What I don't understand is the role it plays in the quality (uniformity and durability) of the seasoning layer. I know that bees wax combusts at 400F. I know that when the wax in a candle oxidizes (burns) it yields water and carbon dioxide, with trace amounts of soot which is unburned carbon.
What I don't know is how that in any way impacts the seasoning which is derived from polymerized fatty acid chains in the oil. What's the connection?
(2) It seems like every discussion of "seasoning" ends with some version of "the best seasoning results from repeated cooking". (I know that you have also sensed that the more time the seasoning has been left to cure might impact the quality)
Is there something contributed by the repeated cooking that eventually results in a much more durable protection? The only guess I can come up with is that, over time, the interaction of carbon residues (from repeated cooking) with the polymerized oil is playing a role????
I would totally buy one of these but I just purchased a Le Creuset set and added a 3 1/2 quart braiser so that’s a lot lol.
I heard the braiser can work as an all purpose pot so we will see.
That saucier is awesome. I saw a Faulk copper sacier that in in love with.
Get it if you can!!
Habe mir auch vor circa 12 Wochen erst eine Saucier zugelegt ,mit einem Fassungsvermögen von circa zwei Liter,ich bereite sehr oft Spaghetti ala Miracoli damit zu,will diesen Topf/Pfanne nicht mehr missen,es macht wirklich sehr viel Spaß damit zu arbeiten und ich finde sie optisch einfach nur tol.👍
Javol
DeMeyere ist teuer aber das beste. Zwilling hat den Betrieb aufgekauft.
Maybe one could use a flat bottom wok for bigger jobs and get two pans in one.
Totally agree. If I was on a desert island and could only have 2 pans: 4-5qt disc bottom saute pan and 3-4qt clad saucier. Can cook basically everything in them. (If I could have only ONE, it would be a 6-7qt enameled dutch oven.) Great vids!
Yeah, great choices! I always get stumped on the 1 pan scenario. I think it may be the Atlantis 4.8L round saucier. Such a beauty!
What do you use the 4-5qt disc bottom saute pan for, and why not get it fully clad?
Im really liking the Demeyre due to the handle and no rivets.
I can see how the rounded sauce pan would be an advantage. I think all of ours are the more squared type. I think I need one of these now.
Sorry to do that to you, Geoff!
@@Cook-Culture 😀
My favorite pan is my saucier.
There is one downside that I have found to using a rounded bottom pan, and that is when frying solids like onions for, say a tomato based sauce. Because of the rounded edges, the oil seeks the bottom, but the onions can linger on the edge, out of the oil. This can cause uneven browning and burning of the onions unless you are constantly stirring. In a flat bottomed saucepan, the onions remain in the oil on the bottom cooking surface much easier. Something to think about.
Howdy, I don't find that an issue with the pans I use
Exactly why pro chefs will use several times as much oil as the usual home chef.
U remember what size tho demeyer pans are in video ? I liked bit bigger than industry but tad smaller than pro(2 small handlr )? Didint see atlantis pan much
FOCUS!
So, I reached out to you 2 months ago on your dream pan video, and mentioned if you had experience with thin cast iron.. well I mentioned that light cast iron was a thing ( vernicular) and that I was curious about it.. well.. I tried it.. and did a review on it, ( not out yet) and I think you should try it, for he people who have an issue with the weight of cast iron.. I bought the Imusa light cast iron pan and honestly its more than I expected it to be. Just an idea, but wanted to chime in on my experience.. and yes cast iron still sucks.. but liht cast iron?? I think that may be something a lot of people a,y be interested in.
IMUSA eh? Interesting. I would expect it to be made in Mexico. True?
@@Cook-Culture Colombia. Tonight I bought a thin cast iron skillet. It was half the thickness of a regular cast iron.. although bang on 15 dollars for it.. it was like sandpaper.. but did perform nicely compared. To regular cast iron.. I still think that the light cast iron is better. And it’s full thickness.
I have it. Buy it. Make potato soup and mac and cheese with it.
I stumbled onto the realization that a real saucier pan works better for sauces. I had a 2 quart sauce pan that looked exactly like the one you show. However, it was the wrong kind of metal to work with the portable induction hob I wanted to experiment with. I picked up a good stainless saucier that works with induction and it has been great. I see your point about space, but that hasn't been an issue for me. So for me, the rounded profile is all in the plus column.
Great journey. Glad you have such a great pan now!
@@Cook-Culture funny you should mention "journey." I'm currently in the midst of a move across country. I have the plug-in induction plate, a 10" stainless skillet, and my 2 QT saucier. 4 days in a camper coming across country, and several weeks in a hotel. But by this time next week I should be in my new kitchen! Hey, that's an idea for a video: What is in your minimalist kit? You can have one box you can carry, and that's all the equipment you get for a month worth of cooking...
@@philipstaite4775 Love it. How to keep it simple!
Was just wondering about this...
Read your mind....
Have you tried any enameled cast iron saucier pans? I just saw that Le Creuset has one in my color and I am now very tempted even though I already spent so much at that site already this year 😮
Yes, they are also fantastic!
@@Cook-Culture I just ordered the Le Creuset saucier in yellow (nectar) It looks so pretty! I can’t wait to get it and start using it.
The intersection of the vertical and the horizontal in a round vessel does not constitute a "corner."
My wife and I are about to upgrade some of our cooking pans. I would like to move away from nonstick pans. My problem is we are trying to use less fat when cooking. My understanding with stainless steel is that it requires quite a bit of cooking fat to keep food from sticking. Do you have any advice?
Howdy, thanks for the note. If fat when frying is an issue then my best advice is to spend time learning how to low-cook steam and oven cook more often. If you do want to get a frying pan then the answer is yes, stainless typically uses more oil. My suggestion is a well-seasoned cast iron pan. You can cook with a small amount of fat and moisture. I hope that helps
360 Cookware. They have special lids that allow you to seal in and steam, using a little water. I have one of their pots and love it. Excellent quality, built like a tank. Great customer service. They seem to be lesser known, maybe they like it that way. Made in USA.
Exactly what I was looking for.. saucier is better . Can you please share the link of the large saucier pan which you showed in the end of this video? I can’t find it on zwilling website . Thanks
It seems to be discontinued .
Great channel, learning a lot! On the Demeyere line of frying pans, a little confused on terminology, what's the difference, if any, between their Pro and Atlantis lines? Thanks!
Hi, Pro Line is anything that is 7 ply Clad. Atlantis is the encapsulated pots and pans.
@@Cook-Culture Thanks for getting back. I saw your chain mail demos on cast iron. Do you think CM is overkill (scratches) on expensive stainless like Demeyere?
@@MichaelE.Douroux Personally, I use CM on all my cookware as I find that regular wear and tear gives the pans a slight patina and using CM is unnoticeable.
@@Cook-Culture Thanks, sounds good.
@edntz Dumb question? Someone doesn't know how to read.
The conical sauce pan you use in the video, what size is it? i am stuck between 22 and 24 atlantis, and i do not have the option to view one where i live
Asking myself the same question, but it seems the 24 would be the way to go!
I am just starting to look for a copper saucier (3 quart ish) … any recommendations?
AC makes a copper core. I've heard that Faulk makes one but I haven't seen it.
I got the 1.5 and 2.5 L Atlantis. Do the Atlantis lids fit those, or are they too small as I read about in different forums? I also got the 4.2 qt and that double layer lid is made specifically for that pot.
You can always get a classic universal lid/cover. Easy alternative- cover with another pan.
What would the use case of a carbon steel saucier be? Won't the seasoning strip away after cooking sauces in it?
Anything that you cook in a wok
What size was the industry conical you were using? 24cm (3.3l) or 20cm(2l)?
The large Atlantis: www.cookculture.com/products/demeyere-atlantis-7-2-5-l-sauteuse-conical
Hi Jed. I love using the saucier for practically all of cooking except cooking rice pilaf. I use a regular saucepan for the pilafs. Keep on publishing the good videos. I'm always interested in your thoughts.
Hey, thanks for the comment. Why do you do pilaf in a regular pan?
Do you have a link to the last saucier pan? The big proline one i can't find it anywhere.
I've been told that it's discounted but I'm trying to find out of that is from the factory or just in North America.
Saucier my choice as well…👍
Nice@
Did you replace your induction cooktops or is this a different kitchen space?
Yes, this is our teaching kitchen in our Victoria location. I'm building a new dedicated YT studio at the moment that will have induction.
@@Cook-Culture ok good I was having a serious Mandela effect moment 😂
Why is your face out of focus? I have the same spoonula by tovolo. It's awesome. It can reach 315°C (600°F)
How come you used another, not shown saucier for cooking the roux and then poured it into the Demeyere before pouring it into the bowl?
You're very observant! When I went to edit the original video I lost the cooking footage. I think my battery died and I didn't notice. So I needed to replace the footage. The saucepan is the same but I was at home and only had my 2L Hermitage Steel Saucier.
@@Cook-Culture When you have some Demeyere Atlantis/Proline cookware you quickly notice when other cookware has rivets on the inside 😄 Oh, and I love your videos and how informative they are so I always pay close attention. Great job! 💯
@@broodlum Thank you!
We don't really have those in Germany.
You can't find Demeyere? Do you have a Zwilling store around you?
@@Cook-Culture I mean we don't really have a lot of conical sauce pans, the German manufacturers prefer classic straight wall disc cookware. But sure also Demeyere isn't very popular at all, the cheap lines are sold as Zwilling and hence the brand is virtually unknown.
Anyhow, I think these also should be great pans for tossing pasta with sauce with the high walls, reducing spilling.
Or I have my old wide bottom non-stick wok (18cm bottom, 30cm top) I'd replace for tomato sauce dishes, e.g. making a vegan butter chicken, the carbon steel one is suboptimal, but a 28cm Apollo saucier might work well for that.
But I'll first try my new frying pan and see if I don't make a mess with that, and then decide if I need one :)
@@JulianAndresKlode sounds like Zwilling needs to up their game in their home country! Thanks for letting me know.
DeMeyere is owned by Zwilling. It's the best and should be easy to find.
I bought myself a conical Demeyere 5ply industry and it’s so good, I want to be buried with it. (Not really, my son is getting that one).
Better plan! Pass it down!!
It's the best! No rivets.
I got the Atlantis 7 saucier 3.5 qt today and noticed that it is a lot thinner than my frying pans 9.4 and 11 inch. All say Atlantis 7 on the bottom so not sure how the saucier is so much thinner than the frying pans. Anyone know the reason? I thought I would ask around before I assume I was scammed.
Howdy, the saucier should exactly the same thickness. Please email me at jed@cookculture.com and I'll help you sort it all out so you can get the right piece.
@@Cook-Culture Thanks for your reply. I ended up returning it and will use the Demeyere dutch oven pot i have. I did take a picture of the thickness difference, if you are interested in seeing it. Thanks.
I jusr watched a video earlier today from demeyere and the guy said on sauciers, the top is thinner than the bottom while on fry pans its the same thickness so you didnt get scammed its real.
You can't go wrong with Atlantis. No rivets- great!
@@tiklemeangi Thanks.
What size is that conical saucier?
I've used the 2.5L
@@Cook-Culture great! I was planning to get exact same size. I am Just wondering tho if Atlantis is worth those extra bucks for the aplications it is going to be used for?
@@gmanGman12007 The Atlantis is a bit heavier and holds the heat that much better. I use this shape a lot so it's worthwhile to me!
Want! What size is the Industry saucier?
Great piece! They come 1.5L, 2L and 2.5L
I own the 20cm 2L, and the 24cm 3,25L. The 18cm is listed as 1,5L. The volume is measured to te rim, so about 2/3 is usable before it gets messy
@@Cook-Culture They just came out with a 3.5qt. Have you tried it? What size are you holding up in video (2 qt)? Which size do you recommend for one person who needs some pot breathing room for oatmeal, grits, polenta, risotto, rice...gosh, I love this channel...
@@seechangenyc280 Hi, yes, the 3.5 is now in the line-up and I bet that will be my new favourite size! I like 3.5 to 4L size pots. Thanks for your support!!
@@Cook-Culture Curious: what squeaky size saucier do you recommend - is a 2qu too shallow and a 3qu better to reduce splattering (and for leftovers)? I'm a home of one (should that also be a factor in size selection)? What say you most knowledgeable one?
Your camera wasn’t focused on your eyes.😊
Not first or last time.
I suggest that he tries manual focus wih same distance and same setting on lens.
Edit: It got proper later in the video.
@@kaspervendler1726 I wonder what setup he has. At this point he should upgrade his gear.
Yes, I'm going to give up on the auto focus. It's not reliable for me. This video was poor from the start but improved a few minutes in so it works but not as well as I would like. I use the Sony ZV-1, so good unit, bad operator.
@@Cook-Culture I wish you best of luck! Your enthutiasm combined with your hands on experince on extremely much cookwear makes your content invaluable!
@@kaspervendler1726 Thanks!
Why arent you in focus? Wow. Cant imagine being okay with this quality in 2024.
what the hell is a "spah-tula"?..... 😂🤣
You’re laughing at how he pronounced it? You’re an awful person. I hope this post gets many likes and you get pushed out of this forum. He’s very informative on giving great advice. You’re a nasty person for making fun of how he pronounces a word. Move on lady! Shoo! Bye!👋Go away. Don’t let the door hit ya where the good Lord split ya!😉
?
@@Cook-Culture The first half of the word 'spatula' rhymes with cat. I've never heard anyone pronounce it spaaah-tula and it was humorous to me😂
why spend that much
If you have to ask.... you won't appreciate the answer.
@@georgekatsinis5224 it's a valid question. What makes a $200 pan better than a $100 pan? Most people won't be able to tell the difference. Especially with a saucier. Unless you are a saucier or a pastry chef you might not ever understand the difference in that type of pan if you aren't concentrating on heat dependent items.
Life is too short for low quality cookware.
Because it is the best. You'll have it for life.