A saucier pan, as the name suggests, is generally used for making sauces. The rounded sides make it easy to mix and whisk things thoroughly. But saucier pans are also great for stir-fries, soups, and stews. They can also be used for boiling or poaching eggs or even making pasta.
You can find 1-quart saucier pans, but they’re less versatile than the 3-quart saucier pans featured here. (They’re too small, for example, to accommodate pasta.)
Both of these 3-quart saucepans are top-of-the-line. All-Clad and Le Creuset each have extremely strong reputations in cookware, and these are some of their best products. The Tri-Ply material used in this All-Clad pan has a layer of heavy guage aluminum sandwiched between two layers of stainless steel. The benefit is that it conducts head like aluminum but is easy to care for and won’t warp.
The Le Creuset enameled cast iron is likewise a step up from standard cast iron. Cast iron reacts with acidic foods like fruits, tomatoes, or anything prepared with vinegar. It’s also a pain to maintain because it needs to be seasoned and carefully cleaned and can rust if water is left in it for too long. The enameled cast iron in this pan, however, won’t react and doesn’t need to be seasoned because of the layer of enamel.
So what’s the difference? Generally, if you’re going to be transferring food from the stove top to the oven you’ll want to go with the Le Creuset L2557-244 Enameled Cast-Iron Saucier. Cast iron is better in the oven. If that’s not something you plan to do much, go with the All-Clad 4213 Stainless Steel Tri-Ply saucier pan. It’s $40 cheaper, it’s lighter, and it’ll heat up more quickly.
Still having trouble deciding? View our comparison page: All-Clad 4213 Stainless Steel Tri-Ply Bonded Dishwasher Safe 3-Quart Saucier Pan vs. Le Creuset L2557-244 Enameled Cast-Iron Saucier Pan, 3-Quart