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Sitram Catering 5.2-Quart Commercial Stainless Steel Saucier Pan | 
 enlarge | Brand: Sitram
Category: Kitchen
List Price: $174.00
Buy New: $149.95
You Save: $24.05 (14%)
Rating:  1 reviews
Sales Rank: 231496
Shipping Weight (lbs): 6.5
Dimensions (in): 21 x 12 x 4
Model: 32556
UPC: 052097032556
EAN: 0052097032556
ASIN: B00004SAE5
Availability: Usually ships in 1-2 business days
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| Features:
| • | Flared saucepan for whisking and stirring delicate custards and sauces | | • | Made of polished 18/10 stainless steel with sandwiched copper bottom | | • | Curved rim for accurate pouring | | • | Made in France | | • | Lifetime warranty |
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| Editorial Reviews:
Amazon.com Review
When you're investing the time to make a flawless pastry cream or a satiny hollandaise, you need the equipment to do the job right. The chef's evasee pan takes the traditional saucepan to new dimensions with rounded sides for even whisking and stirring. No bits of roux or egg yolk will get trapped in the corners of this pan. The heavy-gauge stainless steel won't react with any foods, while the extra-thick, copper-lined bottom will distribute the heat so evenly that scorching is virtually impossible. The functionality extends into the handles, too. There's a long handle on one side and a short, square handle opposite it for controlled pouring and straining. No extra work is required to maintain the polished satin finish; let the dishwasher do the cleaning while you enjoy the fruits of your labor of love. I--Lynne Sampson/I
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| Customer Reviews:
Why buy this saucier? April 11, 2006
Just the Facts (New England USA)
12 out of 12 found this review helpful
If you are like me and: br /1.) want to minimize the number of pots and pans you keep due to storage limitations or just want to simplify your life without compromising your cooking, br /2.) do not want to spend a lot of money on those fully clad pans that sponsor a lot of cooking shows, br /3.) you are stuck with an electric cooktop and need to optimize its use, br /then, you may want to read this before you buy another pan. br / br /Other than the fact that they are very easy to clean, there are some unique characteristics that we have to live with when we cook on an electric cooktop: br /1.) pans easily slip on the smooth surface and "crawl" off the center of the burner. br /2.) you need a perfectly flat bottom on a pan to efficiently conduct heat since heat transfer is mainly done through direct contact with the surface of the cooktop. br /3.) the burners may not respond immediately when you turn up the heat or, worse, they may have too much residual heat when you turn down the heat - in other words, electric burners are not as responsive as you may want them to be. br /4.) no need to worry about flames burning food on the thin sides of the pan. br / br /Armed with some common sense and a decent pan that is designed for your cooking application, you just may live happily ever after with your electric cooktop. br / br /There are distinct benefits about the basic design of this saucier (a.k.a. chef's pan or sauteuse evasee). br / br /The wide opening (angled out from the base) provides more surface area for evaporation; making it excellent for reducing sauces. br /The curved sides make it a lot easier to whisk sauces and helps prevent food from being scorched or trapped in the sides of the pan. It also helps in tossing food when saut?ing. br /If you have a shortage of storage space or simply want to simplify your cookware choices, this saucier can replace a saucepan and a saut? pan. br / br /While the above benefits are generic for a saucier pan, there are other features in this specific Sitram saucier that you might find valuable. br /The sheer weight of this pan minimizes the irritating slipping and sliding of a lightweight pan all over a smooth electric cooktop. Also, the thick (~2.5 mm) copper disk bottom covered with stainless steel guarantees (for a very long time) that you will have a flat surface needed for maximum contact and heat transfer from the cooktop. You don't have to worry about hot spots associated with a thin bottomed aluminum pan or with a warped pan. br /For the pi?ce de r?sistance, if you are rather impatient and waiting for that thick bottom aluminum pan to get hot enough to saut? or fry on seems like an eternity on an electric stove, then go copper and get this pan. In the same token, if you've got something too hot, lift this copper pan or move it to another burner on lower heat to avoid scorching or burning food. The responsiveness of copper as a heat conductor (with some common sense) may work wonders for your cooking. br /I was so pleased with the versatility and performance of this pan that I also bought the smaller 3.35 and 1.6 quart versions of this saucier. I virtually replaced most of my sauce pans (except for the tall narrow ones that promote less evaporation). This large saucier also became helpful when I need to saut? or fry food and my other saute pans or skillets were not available. br /Finally, consider its tremendous value. You can do the math - buy all 3 copper bottomed Sitram sauciers at a lower cost that only one fully clad stainless steel aluminum saucier with that very popular brand name.
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