Stainless Clad Saucier

“i kept seeing this pan on chef's social media and was resistant to buy into the hype. but it's a perfect pan. the shape makes it great for stirring & whisking, but it's also my preferred sauce pan in general. not a need to have, but if you cook a lot and like to get more technical, this is fantastic”

“This one, I just made sungolds into a smooth sauce inspired by the Marcella Hazan method. I used: Mezzi rigatoni Butter Olive oil Half an onion Garlic A pint of sungolds The Calabrian chile bomba sauce from TJ's Ricotta Basil What I did: I cooked the pasta and saved the water. Meanwhile, I let the onion get soft in some olive oil. Then I added garlic and the bomba sauce for a minute, and then all the sungolds until they started to pop. Then I put all of that in the blender with a little pasta water. I strained the juices of that back into the pan with some butter and a little more pasta water and let it get all shimmery. I added pasta water a few times. Then I added the pulp from the blender back in. I think I might not add the pulp back in when I make this again because it made the sauce slightly less beautiful. But I don't like wasting food, and throwing out all the gorgeous tomato pulp felt wasteful. When the sauce cooked back down, I turned off the stove and tossed the pasta in the sauce. Served it with a dollop of ricotta (needed to cut the spice because I had put a lot of the bomba sauce in) and a couple basil leaves. Again, I didn't take a picture of this. Link and photo are my beloved saucier pan.”

“Sturdy & holds heat very well”

“Would love a good quality stainless steel saucier that will last my lifetime to replace my scratched up nonstick pans.”