response 1 of 59:

Dec 4 12:25 UTC 2002

I don't have any saucier-type pans (wide top, smaller-diameter bottom)
or any modern non-stick (vs. cast iron) pans.  A cookbook i recently
got and (mostly) like the advice in suggests having one saucier pan (for
sauces & such) and one non-stick pan (for eggs).

A local store has a dropping-the-line sale on a 2 Qt. non-stick saucier.

Should i be looking to buy, or dismissing it as yet-another-piece-of-
clutter-to-waste-money-on?

response 3 of 59:

Dec 4 13:58 UTC 2002

I have a heavy stainless steel pan with a 4 in bottom diameter, 2 in deep,
1 pint capacity.  Revereware,with extra-thick disk on bottom.

I use it all the time for small amounts of sauces, cocoa, etc because it keeps
the volume of liquid deep enough that it can cook without evaporating too
fast.

response 5 of 59:

Dec 4 19:23 UTC 2002

I have never even heard of a saucier pan before. 

I have one really good sauce pan that I just bought recently. It is 
made by a company called All Clad and I really like it. It has a firm 
metal handle (that always stays cool). I think I might have finally 
bought a pot where the handle wont fall off. The pan has a stainless 
steel inside which I like because it is easy to clean. 

I dont like non-stick pans because I have heard that if you ever burn 
anything in them, they release a gas that can kill birds that live in 
the house. Since I have a bird but also because that doesnt sound very 
nice and because I tend to burn things, I have decided just to go with 
cast iron. It works for me!

response 7 of 59:

Dec 4 20:59 UTC 2002

Teflon only releases toxic gases at high temperatures, but burning oil also
releases toxic gases.  I don't use nonstick frying pans (cast iron works
perfectly though a bit slowly) but I have a nonstick bread machine pan and
a nonstick pressure cooker.  These don't have much chance to overheat.

response 9 of 59:

Dec 5 15:51 UTC 2002

Would a round-bottomed wok work for this?  Or a microwave oven on low?

response 11 of 59:

Dec 5 23:31 UTC 2002

For sauces?

response 13 of 59:

Dec 6 21:49 UTC 2002

Can't you brown flour and fat in a microwave oven?  We can burn our peanuts
in it.

response 15 of 59:

Dec 8 22:21 UTC 2002

Hell, now I'm wondering about the physics of it myself.  Why _is_ it so easy
to burn microwave popcorn, when foods that are _supposed_ to brown don't cook
right in the microwave?

response 17 of 59:

Dec 9 22:22 UTC 2002

I'd not buy a set of any brand of pan but instead look at what it needs to
do.  My collection doesn't match but it works really well for a wide range
of dishes. 

I have one large heavy non-stick frying pan with a surface I need to
nurture.  Only plastic or wooden utensils are used, it gets a hand
washing, and it can't take oven use.  But cleanup is a snap.  I have a
slightly smaller (10")  stainless All-Clad that's perfect for items that
need to develop a good seared surface or maybe where you get it started on
the stovetop and finished in a hot oven.  Non-stick can't do that.  Our
small 7" frying pan is non-stick yet dishwasher safe and takes fairly
harsh treatment. It's a little workhorse.  I looked for a long time
before finding such a beauty (Analon).

The saucier really isn't much different from your standard saucepan but if
you're planning to do much whisking or cooking thick liquids I'd really
suggest you take a look at it.  The subtle difference helps.  I wouldn't
even think of non-stick here but then I'm a big whisk fan.  I think the
saucier's shape means it has a little more surface area too, which helps
when reducing sauces.  But that's not something I do often enough to worry
about. 

I like a big non-stick stockpot for chili and soups, where you don't need
to brown but I sure don't want anything to start burning on the bottom. 
Until about a year ago I had a nice heavy enamel coated Dutch oven but
after 30 years the coating gave out and I went to non-stick here too. 
It's easier to clean, for sure, but I do miss the ability to sear that the
iron had. 

Overall I have a mix of Circulon, Look, Calphalon, Analon, Bernedes,
All-Clad, old Farberware and La Creuset.

That's more than anyone wants to know about my kitchen cabinets but I was
on a roll.  My advice to anyone out there just getting started?  Don't buy
sets. 

response 19 of 59:

Dec 10 14:11 UTC 2002

I bow in reverence to anyone who can make those black iron
pans work well.  I don't have the patience to take care
of 'em.  I know, I know, once you get them seasoned they
don't need much, but, the couple of times I've tried I've
not been able to get over the looks-dirty-but-I-shouldn't-
scrub-it hump.

For the most part, if it can't take the dishwasher it 
doesn't join the fleet.

The oldest pans I have, which are doing yeoman service,
are Farberware saucepans, 1 and 2 quart sizes.  I got 'em
as starter wedding gifts.

response 21 of 59:

Dec 10 16:24 UTC 2002

My main pot collection is a set of stainless steel-clad iron bottome and
part-way up the sides that my mom gave me when I went off to college.  They
are idendtical to the one sshe had used for 15 years at that point.

Ihave 4 sizes of pots, one of which has a double boiler and a steamer
insert that also goes in the oven as a casserole. Two copies of the
smallest 3/4 qt pot. Big couple gallon dutch oven, 3 sizes of frying pans,
all of them with specially designed lids that hold in the steam, but let
it burble away in spurts.  Nearly waterless cooking can be done with a low
flame.  I'll think of the manufactureer in a minute.

Set augmented by aforementioned 2 Cup sauce pot, three sizes of cast iron
skillets, which see far more use than the stainless ones, a 1qt cast iron
dutch oven, and a big couple gallon one.  These are actually pot, not
legged-dutch ovens.  A heavy steel wok, and a crepe pan finish up the
top-of-stove collection.

Actually I have a bunch of pyroceramic casseroles too, but I don't usually
reach for them unless I'm going to finish something in the oven.

response 23 of 59:

Dec 10 18:41 UTC 2002

Re #21" Echoware, I have the same set.