Houzz Logo Print
mxk3

Do I need a saucier?

Now that I've gone down the new cookware rabbit hole, I'm seeing sauciers. I've never owned a saucier in my life. I've always done sauces and stuff like risotto in saucepans. Is there really that much of a difference in performance between the two pot shapes that it justifies the cost of an additional piece? Please educate me on sauciers!

Comments (26)