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tippy pan
I like the size of this pan but the rounded bottom makes it tippy on my gas range. I prefer the square bottomed sauce pans. Great Kitchen Helper The All-Clad 2 quart saucier is a must for every kitchen. It allows for the making of sauces and gravy a snap. There are no corners that a whisk cannot get to. It is a joy to use. Sauce Making I've used AllClad pots and pans for more than thirty years. The originals I bought all those years ago are, if anything, handsomer than they were when new, because of all the polishing they've had. They function just as they always have, too. I've had to replace some of them because a couple of years ago, I began cooking by induction, and my nice old faithfuls have aluminum exteriors and won't conduct. This little saucier is the junior of a larger one I own, and is perfectly suited to making classic sauces, as well as the morning oatmeal, if you start your day that way. I'm sure there's nothing I can say about AllClad you don't already know. We all know there are cheaper pots, but there are cheaper everything elses, too, which is no reason not to go first class if you can. Great product - lousy "free" shipping service I love all-clad products. This is a great pan. But Amazon's free shipping policy needs review. This item sat in a UPS warehouse 100 miles from my home for about 2 weeks and then it arrived after 3 weeks of the order. I could have walked the 100 miles and back and had the pan before it was shipped. Very poor service, hopefully this will be reviewed and changed. It's been worth every penny Regarding the All Clad brand: After living for years with cheaper brands of cookware that needed regular replacement (and frustrated us to no end with hot spots, loose handles, flaking non-stick coating etc.), we had an occasion to try All Clad when borrowing a friend's cabin for a one week vacation. We became instant converts and replaced our cookware after returning home. It's durable, attractive, easy to clean and really does cook more evenly and efficiently. The trick is that, because it's so efficient, you have to cook at lower heat than you're used to cooking at or your food will burn. Clean up is so easy though, so who needs non-stick (which flakes off eventually anyway). All you need is a little soaking, a sponge and some Bar Keeper's Friend, no need to baby it. Regarding the 5 1/2 qt saucier: This is one of the pans that gets the most use. There's something in the design that seems to prevent most boil-overs (and it's not just the large size). I have no idea what it is but I don't remember ever having that problem with this pan. We use it all the time for making stock, cooking pasta, making large batches of spaghetti sauce, large batches of rice to freeze and reheat, you name it. I can honestly say that we started buying this product because it's a good product that makes cooking much easier for us, not because we're out to impress anyone. Everything I've ever read says that cooking pans and knives are two types of kitchen products worth spending money on in order to get a better product and I happen to agree with those assessments. I know I could spend a fraction of the cost to get a good quality set of cast iron cookware, but I can no longer lift those pans, so for me this is the next best thing. | |
