I'm looking for a good saucier (sp?), >=12" with deep sides.
I don't want to buy junk, I'm willing to pay for quality. If it is
quality. You know, something that my children's children will be glad to
use.
Stainless steel sandwiched with copper, something like that.

I went to the local restaurant supply store.
They didn't have any pans with really curved sides all the way from top
to a fairly small bottom (which is what I understand a saucier is). The
only one they had had a fairly sharp break between a large flat bottom
and the sides.
They also only had pans with a big hunk of metal welded to the bottom.
I've not heard good things about those and would prefer sandwiched.

Am I being unnecessarily picky and there really is no difference between
sandwiched and welded?
If not, I can go back and simply get the one at the store. Price wasn't
bad, around 50$ for 12".
Or if there is a difference, what is the best brand for this? And where
is the best place (on the web) to get it?

"Pringles CheezUms" > wrote in message
news
> I'm looking for a good saucier (sp?), >=12" with deep sides.
> I don't want to buy junk, I'm willing to pay for quality. If it is
> quality. You know, something that my children's children will be glad to
> use.
> Stainless steel sandwiched with copper, something like that.
>
> I went to the local restaurant supply store.
> They didn't have any pans with really curved sides all the way from top
> to a fairly small bottom (which is what I understand a saucier is). The
> only one they had had a fairly sharp break between a large flat bottom
> and the sides.
> They also only had pans with a big hunk of metal welded to the bottom.
> I've not heard good things about those and would prefer sandwiched.
>
> Am I being unnecessarily picky and there really is no difference between
> sandwiched and welded?
> If not, I can go back and simply get the one at the store. Price wasn't
> bad, around 50$ for 12".
> Or if there is a difference, what is the best brand for this? And where
> is the best place (on the web) to get it?
>
>
We bought a smaller saucier at Dehellerin, a major French restaurant supply
house in Paris years ago. Ours is very heavy stainless steel and appears to
be a restaurant product. On the header is a picture of a saucier. I can't
find that in the online catalogue. I think most of the Dehellerin export
sales are to the UK, though these days anything can be purchased from
anywhere. A sandwiched stainless copper 12" saucier is going to cost you a
fortune.
I use an aluminum non stick flat bottom wok. That may accomplishe what you
are looking for. Depending on where you are you might look for a store that
dispenses primarily Chinese products for Chinese clients. I bought ours in
Chinatown in San Francisco.

Look at:
http://translate.googleusercontent.c...aFVacl QHFPlg

Kent

On Thu, 28 Oct 2010 19:27:12 -0500, Pringles CheezUms wrote:

> I'm looking for a good saucier (sp?), >=12" with deep sides.
> I don't want to buy junk, I'm willing to pay for quality. If it is
> quality. You know, something that my children's children will be glad to
> use.
> Stainless steel sandwiched with copper, something like that.
>
> I went to the local restaurant supply store.
> They didn't have any pans with really curved sides all the way from top
> to a fairly small bottom (which is what I understand a saucier is).

The bottom is 2/3rds the size of the rim, and the sides are 1/2
straight up on most of the sauciers I've seen.

14" is pretty big. I have a 2 quart 8" All Clad Ltd which probably
works fine. It's anodized aluminum outside, copper in the middle
and SS inside. I'm sure it works fine, but I rarely ever use it.
I probably paid $10 per use. I have other less expensive go-to pans
and anything than can made in a saucier can be made in a flat
bottomed and therefore more versatile pan.

Cookware is fun to buy and gives you certain internal prestige, but
it ca turn into a sickness. Ask yourself: Is a $120 saucier
really going to do anything better than the 40 other pieces of
cookware you already own? Not for me it didn't. I bought a lot of
expensive cookware a couple decades ago but other than some
inexpensive but amazing sturdy Baletti non-stick, I haven't bought
anything else for a decade. I kicked the habit.

Food will naturally taste better in the more expensive cookware, no
doubt about that ;-)

-sw