Anonymous wrote:

Anonymous wrote:I would get a copper one from Mauviel for starters, not a LC.

OK I'm scrolling through their site but don't see anything called "saucier" and not sure what else they might be calling it. :/

They’re also called chef’s pans.

Check to see if he wants one that has a spout. The pan that I use most frequently has a spout on one side. It also has a lid with two openings on the sides that can be used for sauces or other liquids that need to be strained.

Anonymous wrote:I would get a copper one from Mauviel for starters, not a LC.

OK I'm scrolling through their site but don't see anything called "saucier" and not sure what else they might be calling it. :/

If you really want a saucier then go copper. Get a small one. Copper allows for greater reductions.

Anonymous wrote:I would get a copper one from Mauviel for starters, not a LC.

Now you’re talking!

I would get a copper one from Mauviel for starters, not a LC.

Consider a 3 quart from Made In. If you think it’s too small they sell a 5 quart version.

DH loves to cook and has said he wants one of these.. so what features am I looking for? His birthday is coming up.

I see Le Cruset has several with almost identical dimensions & capacity, although the stainless seems to be only available in 3.5qt only. What else should I be looking at? What's important to consider in a saucier? He has several LC items already but not necessarily married to that brand, either... for example we also have some Kirkland non-stick & Stainless pots & pans.