What Is the Difference Between a Saucepan & a Saucier?

Most saucepans are round and have tall, straight sides.

Though "saucier" and "saucepan" sound similar enough, the two pieces of cookware have a distinct purpose in the kitchen. A mnemonic to retain the definition of "saucier" is to remember its two meanings: 1) a person who prepares gravies, soups and -- of course -- sauces on a cooking line, and 2) a pan designed to make those same items over a range. In comparison, a saucepan is all-purpose and generally used for boiling, braising, heating and steaming. The physical difference between the two pans is their shape, height and mouth.

Shape

Most saucepans are round and have tall, straight sides that create crevices at a 90-degree angle where liquids can get trapped and burn, which makes the contoured -- or bowl-shaped -- saucier better equipped to cook soups, rice dishes and pudding-type desserts.

Height

The saucier is shorter than a saucepan, which gives the saucier an advantage for pouring liquids and heat distribution.

Mouth

The saucier is contoured -- or bowl-shaped -- with a broad mouth designed to facilitate evaporation and stirring with a large spoon or whisk.

References

• H Careers: What is the Job Description of a Saucier Cook?
• Kitchen Gadget Queen: Pots & Pans Types
• The Nibble: Saucepan vs. Saucier
• The Reluctant Gourmet: Choosing the Right Saucepan
• Recipe Tips: The Saucier Pan