Sauce Pans

The Made In 4-Quart Stainless Clad Saucepan is the mid-size pot that bridges a small saucepan and a stock pot. It holds enough water to cook pasta for two, blanch a bunch of greens, or make a family-size batch of polenta or mashed potatoes, while remaining small enough to heat quickly and handle easily. Its stainless and aluminum layers extend from the base up the walls to the rim, so heat reaches the contents from every side and thick foods cook through without scorching at the edges.
Why It PerformsClad from base to rim: Because the conductive layers extend up the walls, thick preparations such as polenta, risotto, and tomato sauce heat evenly rather than catching at the bottom edge.Responsive heat: The pan reacts quickly when the burner is adjusted, so a boil drops to a steady simmer without boiling over.Fitted lid: The stainless lid speeds boiling and holds in steam for grains and braised vegetables.Rolled rim: Sauces, stocks, and soups pour cleanly without running down the side.Stay Cool Handle: The riveted, hollow stainless handle slows the transfer of heat and remains comfortable to grip on the stovetop.
What It Does BestPasta for two and family-size batches of grainsPolenta, risotto, and mashed potatoesTomato sauce and other long reductionsBlanching vegetables and boiling eggs by the dozenSoups, stocks, and small-batch frying
Choosing the Right Made In PanFor sauces, grains, and reheating for one or two, the Made In 2-Quart Stainless Clad Saucepan is the smaller companion. For full pots of pasta, stock, or soup, step up to the Made In 6-Quart Stainless Clad Stock Pot. This saucepan is also included in the Made In Stainless Clad 10-Piece Cookware Set. Learn More

The Made In 2-Quart Stainless Clad Saucier is built for sauces that must be stirred or whisked without pause. Where a saucepan has straight walls that meet the base at a sharp corner, a saucier curves gently from the floor into the walls, so a whisk or spoon reaches every part of the pan and nothing settles into a corner to scorch. That shape suits béchamel, hollandaise, pastry cream, and caramel, and the 2-quart size handles everyday home quantities.
Why It PerformsCornerless, sloped base: A whisk sweeps the entire surface, keeping emulsions smooth and preventing thick sauces from catching where the wall meets the floor.Clad from base to rim: Alternating layers of stainless steel and aluminum carry heat evenly up the curved walls, so a velouté holds a bare simmer and risotto cooks uniformly.Constant circulation: The rounded profile keeps food moving as it is stirred, which suits risotto, creamy polenta, and gumbo.Rolled rim: Sauces pour cleanly onto a plate without running down the side.Stay Cool Handle: The riveted, hollow stainless handle stays comfortable on the stovetop and steadies the pan for one-handed pouring.
What It Does BestBéchamel, velouté, and other mother saucesHollandaise, béarnaise, and pastry creamCaramel and chocolate ganacheRisotto and creamy polenta for twoReductions and pan sauces finished off the heat
Choosing the Right Made In PanFor larger batches of risotto, sauces, and soups, the Made In 3-Quart Stainless Clad Saucier and the Made In 5-Quart Stainless Clad Saucier offer the same shape with more capacity. For rice, grains, and tasks that need straight walls and a tight lid, the Made In 2-Quart Stainless Clad Saucepan is the better choice. For melting and browning butter in small amounts, see the Made In 3/4-Quart Stainless Clad Saucepan. Learn More