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 Performs

• Cornerless, 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 Best

• Béchamel, velouté, and other mother sauces
• Hollandaise, béarnaise, and pastry cream
• Caramel and chocolate ganache
• Risotto and creamy polenta for two
• Reductions and pan sauces finished off the heat

Choosing the Right Made In Pan

For 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.