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TIP OF THE DAY: Saucepan Vs. Saucier

A saucier has rounded edges, eliminating
corners where food can burn. This saucier
is available at Amazon.com.

 

Here’s advice from the book, 101 Things I Learned In Culinary School, by Louis Eguaras, a former White House staff chef now a professor at the California School of Culinary Arts:

A griddle is not a grill, a saucepan is not a saucier and a skillet is not a sauté pan. You need the right equipment to do the best job; that’s why the variations were developed.

  • Griddle vs. Grill: A griddle is a heavy, flat cooking utensil. A grill is an open web on which foods are placed to directly expose them to fire.
  • Saucepan vs. Saucier: A saucepan has straight sides and is used for basic heating and boiling. A saucier (photo at left) is rounded and bowl-shaped, ideal for the preparation of sauces, custards, risotto and creamy foods. Unlike the saucepan, there are no corners in which food can hide and burn; and the wider mouth is better for whisking.
  • Skillet vs. Sauté Pan: A skillet has low, sloped sides that help with evaporation and steam dissipation. It is used for browning and/or caramelizing, and for reducing sauces. The sloped sides make it easy to flip food and slide it out of the pan. A sauté pan has straight sides and a lid. It is used for braising and pan frying; the high sides reduce splatters and keep in the moist heat.
  • Now that you know the difference, put the equipment you need on your wish list to make cooking more efficient.





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