Saucepans & Sauciers
9 products
Saucepans and sauciers are the pots you use every day for rice, grains, sauces, custards and reheating, and our collection includes Hestan CopperBond and ProBond Luxe, Le Creuset stainless and enameled cast iron, Made In Stainless Clad, and Smithey's cast iron saucepan made in Charleston.
A saucepan has straight sides and is the all-purpose pot for boiling, simmering and cooking grains. A saucier has rounded sides where the wall meets the base, so a whisk reaches every corner, which makes it the better choice for risotto, pastry cream, polenta and pan sauces that need constant stirring.
Material matters most for sauces. Copper-core pans like Hestan CopperBond respond almost instantly when you adjust the heat, which helps with caramel and delicate emulsions. Tri-ply and 5-ply stainless heats evenly, goes in the dishwasher and lasts for decades. Enameled cast iron holds heat for slow-simmered sauces and goes straight to the table.
Sizing: 1 to 1.5 qt. for sauces and melting butter, 2 to 3 qt. for everyday grains and vegetables, and 4 qt. for soups and larger batches. Most cooks own two sizes.
For bigger batches of soup or pasta, see our stockpots, or save with a matched cookware set. Stop by our Buncombe Street shop in Greenville to compare weights and handles in person.
Saucepans & Sauciers FAQs
A saucepan has straight sides; a saucier has rounded sides so a whisk reaches the corners. Sauciers are better for stirred sauces, custards and risotto.
A 2 to 3 qt. saucepan with a lid handles most everyday cooking. Add a 1 to 1.5 qt. pan for sauces.
Most copper does not, but Hestan CopperBond has a wraparound stainless base that makes it induction-compatible.
Most stainless steel saucepans, including Hestan ProBond Luxe, are dishwasher-safe. Copper and cast iron should be washed by hand.
