Sauce Pans

The Made In 3-Quart Stainless Clad Saucier is built for active cooking: whisking, stirring, and reducing. Most saucepans are designed to boil and heat, with straight walls that meet the base at a sharp corner. A saucier curves from the floor into the walls, so a whisk or spoon reaches the entire surface and nothing settles into a corner to scorch. The 3-quart size holds a full batch of risotto or pastry cream yet remains easy to handle for a small sauce.
Why It PerformsFully rounded interior: Continuous whisking and stirring reach every part of the pan, which keeps emulsions smooth and prevents thick sauces from catching.Clad from base to rim: Layers of stainless steel and aluminum carry heat evenly across the base and up the curved walls, so reductions and custards cook uniformly.Wide, open shape: The broad top speeds evaporation for reductions and makes it easy to see and stir the contents.Fitted lid: The stainless lid holds in heat for grains and keeps sauces warm off the burner.Stay Cool Handle: The riveted, hollow stainless handle stays comfortable on the stovetop.
What It Does BestPan sauces, gravies, and reductionsRisotto, polenta, and grainsCustards, pastry cream, caramel, and ganacheBéchamel, velouté, and cheese saucesReheating soups and stews without hot spots
Choosing the Right Made In PanFor cooks who regularly make dishes that require stirring or reduction, a saucier is a meaningful upgrade over a standard saucepan; for boiling and hands-off cooking, a saucepan such as the Made In 4-Quart Stainless Clad Saucepan remains the better tool. For smaller sauces, the Made In 2-Quart Stainless Clad Saucier offers the same shape at a smaller size; for large batches of risotto or soup, see the Made In 5-Quart Stainless Clad Saucier. This saucier is also included in the Made In Stainless Clad 10-Piece Cookware Set. Learn More