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Sauce Pans
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Made In 2-Quart Stainless Clad Saucepan
The Made In 2-Quart Stainless Clad Saucepan is the small, everyday pot for the tasks that need gentle, steady heat: a pot of rice or grains, a cup of reheated soup, a compote, or a butter sauce that must not break. Its stainless and aluminum layers wrap from the base up the walls to the rim, so heat reaches the liquid evenly from all sides instead of scorching the bottom while the top stays cool.
Why It PerformsClad from base to rim: Because the conductive layers extend up the walls, sauces and reductions hold a steady simmer without catching on the bottom.Responsive heat: The pan reacts quickly when the burner is turned down, which gives control over emulsified sauces such as hollandaise and béarnaise.Fitted lid: The stainless lid holds in steam for rice, grains, and gently steamed vegetables.Rolled rim: Sauces, gravy, and melted chocolate 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 BestRice, quinoa, oatmeal, and other grainsHollandaise, béarnaise, and beurre blancMelting chocolate and butterReheating soups and leftovers for one or twoBoiled eggs, compotes, and small reductions
Choosing the Right Made In PanFor pasta for two, blanching, and larger batches of sauce, step up to the Made In 4-Quart Stainless Clad Saucepan. For the smallest jobs, such as melting butter or warming a sauce for one, the Made In 3/4-Quart Stainless Clad Saucepan is the better fit. Cooks who whisk often should compare the Made In 2-Quart Stainless Clad Saucier, whose rounded walls leave no corner for a sauce to catch. This saucepan is also included in the Made In Stainless Clad 10-Piece Cookware Set. Learn More$149.00 -
Made In 2-Quart Stainless Clad Saucier
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$159.00
