The Ultimate Guide to Using a Saucer Pan

If you want to elevate your home cooking skills, it‘s time to get acquainted with the saucier pan. This unique, versatile pan can help you make restaurant-worthy sauces, gravies, egg dishes and more with ease. Read on for a comprehensive guide to mastering the saucier pan.

A Deep Dive Into the Saucer Pan

What is a Saucer Pan?

A saucier pan, also known as a sauteuse or chef‘s pan, is a round pan with sloping curved sides that flare out to create a wide surface cooking area. These pans are designed specifically for cooking foods that require frequent stirring, whisking and incorporation of ingredients – namely, sauces.

The History of the Saucer Pan

The origins of the saucier pan can be traced back to 19th century France. French chefs found that the tall, straight sides of traditional saucepans made it difficult to efficiently mix and whisk sauce ingredients. To solve this, they created a shallower pan with sloped walls that enabled better movement and incorporation. This French-style sauté pan became known as a saucier or sauteuse.

Types of Saucer Pans

Today‘s saucier pans come in a few main varieties:

• Traditional French style – Round pan with curved sides flaring outwards. May have one or two handles.

• Windsor style – Similar French design but with two loop handles on either side. Allows for better control.

• American style – Wider, shallower sides than French style with two riveted handles. Good for quick cooking.

• Italian style – Deeper pan walls than French style. Excellent heat retention for long-cooking sauces.

No matter the variation, the sloped walls and wide cooking surface make saucier pans ideal for sauce making.

Materials Used to Make Saucer Pans

Saucer pans are commonly constructed from:

• Stainless steel – Durable and inexpensive but slower heat conductor.

• Aluminum – Affordable, lightweight and heats quickly but less durability.

• Copper – Excellent heat control and responsiveness but very expensive. Often used by professionals.

• Cast iron – Heavy, retains heat well, but cooking surface can require seasoning.

Look for saucier pans made with a core of highly conductive material like aluminum or copper coated in stainless steel for looks and protection.

Benefits of the Sloped Sides

So what makes the signature sloped sides of the saucier pan so beneficial?

• Facilitates stirring and whisking – The angled sides allow for unobstructed circular stirring motion which is great for combining ingredients.

• Increased pan surface area – The wide cooking surface exposes more ingredients to the heat at once for faster cooking.

• Evaporates liquid quickly – The wide design increases evaporation which helps thicken and reduce sauces.

• Easier pan cleanup – Sloped sides mean fewer hard-to-reach corners where food can get trapped.

Choosing the Right Size Saucer Pan

Saucer pans range in size from 1.5 quarts up to 5 quarts or larger. Here are some guidelines for picking the right capacity:

• 1.5-2 quarts – Good size for single batches of sauce or side dishes for 2-3 people.

• 3-4 quarts – Larger surface area for bigger batches of 4-6 servings.

• 5 quarts – Ideal for preparing large batches of rice, grains, sauces or big multi-portion meals.

Consider what recipes you‘ll use the pan for most when choosing a size. You can always cook small amounts in a large pan but not vice versa.

Saucer Pan Uses Beyond Sauces

While saucier pans excel at sauce making, they‘re also handy for preparing all kinds of other foods that require frequent stirring and liquid incorporation:

Risottos

The wide surface area and curved sides are ideal for the constant stirring motion needed to make smooth, creamy risotto. The saucier allows you to stir and incorporate the cooking liquid thoroughly and evenly as you go.

Polenta and Grits

The shape of the saucier makes it easy to prevent polenta and grits from clumping and sticking as they cook, ensuring smooth, velvety texture.

Oatmeal and Porridge

The saucier is great for cooking cereal grains like oats and avoiding scalding on the pan bottom thanks to even heat distribution from the wide surface.

Potatoes and Vegetables

The sloped sides allow you to stir and turn vegetables and potatoes as they fry or sauté for fast, even browning.

Eggs

A saucier is perfect for cooking eggs without risk of overcooking. The shape makes it easy to stir eggs constantly when scrambling or cook an even frittata.

Pan Sauces

Deglaze a saucier after pan frying meat or fish to make quick pan sauces, aided by the sloped sides.

Braising and Stewing

The deeper sides and lid retention of a saucier means it performs double duty for braises, stews and simmering soups.

So you see, the saucier pan is useful far beyond making sauces alone. The sloped design and wide surface make it a versatile, multifunctional piece of cookware.

How to Choose the Best Saucer Pan

With so many saucier pans on the market, it can be tricky to know what to look for. Use this cheat sheet when shopping for your perfect saucier pan:

• Curved sides – Gently sloped, not straight or sharply angled. Allows ease of movement.

• Steel, aluminum or copper interior – Excellent conductivity and cooking performance.

• 2 sturdy riveted handles – For control and balance when lifting and pouring.

• Tight fitting lid – Essential for braises and moisture retention.

• Stainless steel or brushed exterior – For durability and heat resistance when handled.

• Helper handle – Provides extra grip and control (especially when full).

• Light interior finish – Enables better food monitoring while cooking.

• 2-4 mm thick aluminum or copper core – For the best possible heat responsiveness.

• Dishwasher safe – Allows easy cleanup after cooking.

Keeping these tips in mind while shopping will ensure you select a high quality saucier pan that performs flawlessly for years to come.

Pro Tips for Cooking With a Saucer Pan

Cooking well with a saucier pan requires some technique. Follow these professional tips:

• Use medium or medium-low heat – The sloped sides retain heat so you can use less intense heat than a skillet.

• Allow pan to preheat fully before adding any ingredients. This prevents food from sticking.

• Use enough fat or liquid – More is needed than a traditional pan to keep food moving freely.

• Keep a silicone or wooden spoon handy – Be prepared to stir frequently during cooking.

• Cook in batches if needed – Don‘t overcrowd the pan which can lead to steaming.

• Focus heat on one area when searing – Use a removable heat diffuser and move ingredients around.

• Deglaze between ingredients – To clean the pan and enhance flavors.

• Use a lid when possible – Retains heat and moisture for faster cooking times.

• Let pan rest before cleaning – Allows food particles to soften for easier cleaning.

Follow these tips and techniques and you‘ll be leveraging your saucier pan like a professional chef in no time!

Step-by-Step Saucer Pan Recipes

Ready to get cooking? Here are some delicious, foolproof saucier pan recipes to add to your repertoire:

Silky Caramel Sauce

Makes 1 cup

Ingredients:

• 1 cup white granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract

Instructions:

1. In a 2-quart saucier pan over medium heat, combine the sugar and water and heat, stirring occasionally, until the sugar dissolves.

2. Bring the mixture to a boil without stirring. Cook until it turns a deep amber color, 5-7 minutes.

3. Remove pan from heat and slowly whisk in the heavy cream (careful as it may splatter). Return to medium heat.

4. Whisk in the butter and vanilla until smooth.

5. Allow sauce to simmer for 2-3 minutes until thickened slightly.

6. Remove from heat and let cool slightly before serving. Pour over ice cream, fruit, or anything you like!

One-Pan Chicken Fajitas

Serves 4

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless skinless chicken breasts, sliced into strips
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• Juice of 1 lime
• 8 small flour tortillas
• Toppings like shredded cheese, salsa, guacamole

Instructions:

1. In a 4-quart saucier pan over medium-high heat, add 1 tbsp oil.

2. Add chicken strips and sauté until lightly browned on both sides, about 3-5 minutes total. Transfer to a plate.

3. Add remaining oil, onions and peppers. Sauté 3-4 minutes until starting to soften.

4. Add garlic and spices. Sauté 1 minute until fragrant.

5. Return chicken to pan and add lime juice. Sauté 1-2 minutes to coat.

6. Warm tortillas. Fill with fajita mixture and desired toppings. Enjoy!

Shrimp Scampi Pasta

Serves 4

Ingredients:

• 12 oz linguine or spaghetti
• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 lb shrimp, peeled and deveined
• 1/4 cup white wine
• 3 tbsp fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Shaved parmesan for garnish

Instructions:

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.

2. In a 3-quart saucier pan over medium heat, melt butter with oil. Add garlic and sauté 1 minute until fragrant.

3. Add shrimp and sauté 2 minutes per side until pink.

4. Deglaze pan with white wine and cook 2 minutes until reduced slightly.

5. Add cooked pasta, parsley, lemon juice, salt and pepper. Toss to combine, adding pasta water as needed to moisten.

6. Divide into bowls, garnish with parmesan and serve warm. Enjoy!

FAQs About Cooking with a Saucer Pan

What are the differences between a saucier pan and sauce pot?

A saucier pan has sloped, gently curved sides, while a sauce pot has straight vertical sides. The sloped sides allow for better whisking and stirring motion than straight sides. Sauciers have a wider cooking surface exposed to heat while sauce pots are deeper. Both can be used to make sauces, but if a recipe needs a lot of stirring and heat incorporation, a saucier is the better choice. Sauce pots work well for simmering and reducing sauces that don‘t need constant stirring.

When should I use a lid with my saucier pan?

It‘s a good idea to use a lid when braising meats or vegetables, simmering liquids like stock, cooking rice or grains, and whenever you want to retain steam and moisture. The lid helps lock in heat and cut cooking time. Leave it off for tasks like pan frying, searing, or reducng liquids to allow for quicker evaporation.

How do I clean a saucier pan?

Avoid shock from sudden temperature changes which can warp the pan. Allow your saucier to cool fully before cleaning. Hand wash gently with warm soapy water, avoiding abrasive scouring pads. For burnt on residue, fill pan with warm water and let sit to loosen debris before washing. Dry thoroughly to prevent rusting. Condition occasionally by rubbing with a thin coat of vegetable oil when dry.

Can I use metal utensils with a saucier pan?

It‘s best to use wood, plastic or silicone utensils to preserve the cooking surface over time. Metal can scratch and damage the interior over repeated use. If you do use metal, make sure to only use silicone, plastic or wood when deglazing to avoid damaging the metal.

Final Tips for Saucer Pan Success

• Season your saucier pan before first use by applying a very thin coat of oil and letting it bake in the oven for an hour to seal the surface.

• Use low to medium heat settings to prevent burning since the pan retains heat so efficiently.

• Let pan rest off heat for 5 minutes before emptying contents to prevent spilling and scalding.

• Pair your saucier pan with a snug fitting lid for maximum versatility.

• Resist the urge to overload the pan – cook in batches for the best results.

• Deglaze between ingredients when sautéing to boost flavor.

With its signature sloped sides and ample cooking surface, the saucier pan can help you whip up restaurant-worthy dishes at home with less effort. Follow this comprehensive guide to choose the perfect saucier pan and implement techniques that will level up your home cooking game. Bon appétit!