Sauce Pans

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