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Saucier vs High Rim Saute Pan for Pasta

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Saucier vs High Rim Sauté Pan for Pasta Cooking

My partner and I enjoy making pasta dishes frequently because they’re quick, relatively healthy, and can serve a crowd. I’ve been using low-medium rim stainless steel sauté pans to prepare the sauce before tossing in the cooked pasta. However, I’ve found that the low rims cause the sauce to evaporate too quickly, making it hard to manage. We also occasionally whip up risotto and stir-fries. Typically, we cook a full package of pasta, which is about 1 lb (450g) in the US.

I’m considering upgrading to either a high rim sauté pan from Agnelli, which is quite popular in Italian kitchens, or a saucier from Made In, ideally the 3 QT size. My concern with the saucier is whether its base is wide enough for browning garlic, onions, and meat before adding liquids, as Made In suggests using the larger 5 QT for sauce-making.

Check out the Agnelli sauté pan here. (I have an induction stovetop.)

One concern I have is regarding Agnelli’s non-anodized aluminum: is it safe for cooking acidic foods, such as red sauces, for up to 20 minutes? If I’re preparing a large batch of bolognese or ragu, I’d use a stainless steel stockpot or rondeau. According to Agnelli’s guidelines, “very acidic and salty foods (like those marinated or in brine) can be safely cooked in aluminum containers with a purity greater than 99%.” Since the Agnelli pan is 100% aluminum, it seems safe, but I’ve heard concerns about aluminum leaching when cooking with acidic ingredients.

For reference:
– Made In 3 Quart Saucier
– Made In 5 Quart Saucier

I’d love to hear any advice or suggestions for which option would be better, or if I should adjust my cooking methods.

Comments

One response to “Saucier vs High Rim Saute Pan for Pasta”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re at a crossroads with your cooking tools, and both the Agnelli high rim sauté pan and the Made In saucier are excellent options, each with its own strengths. Here are some thoughts to help you decide:

    High Rim Sauté Pan (Agnelli):

    1. Surface Area: The higher sides will help control evaporation, allowing for a more controlled sauce consistency. Its larger surface area also provides enough room for browning ingredients effectively.
    2. Material Safety: While Agnelli’s aluminum is touted for its purity and capability with acidic foods, there is still a general notion among some cooks that aluminum can react with highly acidic sauces (like tomato). If you have concerns about leaching, especially with longer cooking times, you might consider a stainless-steel option, as it is generally regarded as safer for all kinds of cooking.
    3. Multi-Functional Use: This pan could be incredibly versatile for other dishes beyond pasta, such as stir-frying and risottos, due to its shape and size.

    Saucier (Made In):

    1. Design for Sauces: Saucier pans are specifically designed for making sauces, with rounded edges that make stirring and tossing pasta easier. If you primarily want to finish and toss pasta, this might be more suitable.
    2. Heat Distribution: The saucier usually has a wider base which helps with even heat distribution when sautéing and allows you to make the most of your sautéing/browning.
    3. Size Considerations: If you’re worried about the 3QT size not being sufficient for frying large quantities of meat or vegetables before adding liquid, the 5QT saucier may be a better fit for your needs, especially as you tend to make larger quantities of pasta.

    Recommendations:

    • If You Often Make Sauces with High Acidity: You may want to lean towards the Made In saucier, particularly if you often use tomato-based sauces, just to be cautious about the aluminum or explore a non-reactive pan like stainless-steel for acidic dishes.
    • For Versatility and Browning Needs: The Agnelli sauté pan is fantastic if you want a multi-purpose pan that can handle multiple cooking techniques, including your stir-fries and risottos.

    Method Adjustments:

    • Whichever pan you choose, consider adjusting your cooking methods. If using the Agnelli pan, you could start with a lower flame to allow for better control over sauce consistency, or cover the pan partially to limit evaporation. Similarly, if using the saucier, make sure to manage heat levels to maintain a gentle simmer without rapid evaporation.

    Ultimately, consider your specific cooking habits and choose the pan that aligns best with your most frequent recipes and desired outcomes!

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