Gents, my wife and I are considering a true Saucier to accompany our typical straight sided saucepans. Now, we don't need it but simply think we may want it. Sauciers are great for reductions and well...sauce making. Their rounded sides where they meet the bottom of the pan makes keeping a sauce well mixed rather easier. The lack of a sharp point of demarcation between side and bottom is key to prevent burned bits from forming where you cannot keep it stirred away from that little crevice.
The first place we looked was America's Test Kitchen and their hands down recommendation was the Le Creuset 3-1/2qt. stainless model. I think LC is relatively new to stainless multi-ply but the series gets mad reviews and the pieces are beyond polished beauty. Check out ATK YouTube video on this pan style. Very informative.
Now let's look at some specifics to include price point (s). The 3.5 quart Le Creuset is a staggering $250 retail and you won't find it discounted anywhere. There is a smaller stablemate at 2 quarts and it retails at $170 but can be found at several venues for 130-140 dollars. Still a significant sum.
The build quality and finish of these two pans is simply beautiful. Polished and gorgeous this is the kind of kitchen ware you hand off to grandkids. The testers liked it because of its super even heating and perfectly rounded sides to keep the sauces well mixed and prevent burned bits. The pan even out did the All Clad precisely because the latter had a defined line between sides and bottom.
Okay, fine. It is a great and beautiful pan with bragging rights stamped all over it. But is there a better solution to this such as a carbon steel model? I don't mind buying quality but hey, this cowboy works for a living and spending like that had better be much more than just loving the LE Creuset brand. I fully admit to being a fan of the brand but common sense needs a chance here too.
What say you? To the pan style and the model listed as well.
The first place we looked was America's Test Kitchen and their hands down recommendation was the Le Creuset 3-1/2qt. stainless model. I think LC is relatively new to stainless multi-ply but the series gets mad reviews and the pieces are beyond polished beauty. Check out ATK YouTube video on this pan style. Very informative.
Now let's look at some specifics to include price point (s). The 3.5 quart Le Creuset is a staggering $250 retail and you won't find it discounted anywhere. There is a smaller stablemate at 2 quarts and it retails at $170 but can be found at several venues for 130-140 dollars. Still a significant sum.
The build quality and finish of these two pans is simply beautiful. Polished and gorgeous this is the kind of kitchen ware you hand off to grandkids. The testers liked it because of its super even heating and perfectly rounded sides to keep the sauces well mixed and prevent burned bits. The pan even out did the All Clad precisely because the latter had a defined line between sides and bottom.
Okay, fine. It is a great and beautiful pan with bragging rights stamped all over it. But is there a better solution to this such as a carbon steel model? I don't mind buying quality but hey, this cowboy works for a living and spending like that had better be much more than just loving the LE Creuset brand. I fully admit to being a fan of the brand but common sense needs a chance here too.
What say you? To the pan style and the model listed as well.
