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Saucier Vs Saucepan. What’s the Difference?

Now, Saucier vs Saucepan – what’s the difference? Is a saucier pan the same as a saucepan? And do you really need it? Mostly, I use my small saucepan to make pasta, oatmeal, and sweet sauces for baking.

Once you experience how stirring is easy in a saucier, you’ll regret why you never had one. 


Any piece of cookware, cutlery, or bakeware is essential. Both pieces of cookware have their uses. We may not tell you what you really need. After all, it’s your kitchen. It’s you who should plan to stock it.


Nonetheless, it’s unquestionable that a saucier can make cooking tasks easier and quicker, with quicker cleanup and less waste. Read on to understand why both pans are decent additions to your invested kitchen.

Saucier Vs Saucepan - Quick Comparison

A saucier and a saucepan are similar in nature because both feature a long handle. Again, they can be the masterpiece of making sauces, sauté food, and boil pasta. The shape is the major difference between both models.


A saucier is rounded and bowl-shaped. It’s suitable for the preparation of risotto, custards, creamy foods, and sauces. Saucepan, on the other hand, has straight sides. This piece resembles a sauté pan but it’s taller with higher walls. You can use it for basic boiling and heating.


Unlike the saucepan, the saucier has no corners. Therefore, neither your yummy food can hide nor burn. It’s utterly important to know that the wider mouth is ideal for whisking. The rounded edges of a saucier eliminate corners, allowing for better/easier sauce making.


In addition, a saucier has a wider opening as opposed to saucepan’s narrower opening.

Why Buy a Saucier?

The loyalists among us believe that these vessels with wider mouths, rolled lips, and flared walls can perform everything a quality saucepan can do. Their distinct design and bonus features make numerous cooking tasks easier.


It’s excellent in preparations of oatmeal or sauces or polenta that require frequent stirring. Also, the pan is pretty nice for foods that are prone to burn and lodged in corners. As their wide-mouth design and name imply, they’re made for reducing sauces.


French cooks who prepare sticks, soups, and sauces are given the name ‘Saucier’. Although models vary when it comes to size and shape, saucier offers:


  • Capacity and depth
  • Easy access of its corner-free surfaces and interiors for easy cleaning
  • Faster evaporation rate
  • Easier to stir
  • Distributes the heat evenly to food that takes time to thicken like simmering sauces
  • Easier to whisk

Sauciers have highly been the heart of every delicious meal. Needless to say, they’re domain of restaurant chefs. We thought it’s time to change and own a quality model. Indeed, you’ll maneuver in cooking. Pick one – no regrets.


Should I Get a Saucepan?

A saucepan is more than standard cookware in any kitchen. It’s an appliance that you can put money onto. This makes sense!


If sheer functionality really matters to you, then get a saucepan. It isn’t that ‘hard to stir’ and hold more for any given diameter. The pan will give you an upper hand for things like boiling water, pasta, and soup. Dishwasher safe is another plus.

What To Consider When Buying a Saucier or Saucepan

It’s advisable to look for features of different sauciers and saucepans. Then, do the comparison in terms of material, ease of handling, and cleaning. After that, it will be easier to make a decision.


First off, top features to consider include the slopes of the sides, cooking surface area, weight of the pan, and the angle of its handle. Slope sides or shape is what differentiates a saucepan and saucier. Without that in mind, you might make the wrong choice.


Pan weight and handle angle are a matter of anyone’s preference. Just ensure you pick a model that is comfortable for you.


Most importantly, avoid no-stick. Great cooking techniques will always avoid sticking problems. Personally, I prefer multi clad. It offers a long lifespan, probably your lifetime. For non-stick, you’ll be forced to replace every year because of chips.


Final Thoughts

Now that you’ve got a hint about Saucier vs Saucepan, just grab your choice. For whisk use, go for saucier. A saucepan is amazingly versatile. If you love making egg emulsion sauces, a saucier is here for you. From emanated cast iron and stainless steel, we’re confident you’ll get a pan you like.

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