This pretty well covers it:

Why a Saucier?

“Need” is subjective but I really like my 3qt and have often contemplated getting a couple smaller ones. I like it for anything that needs to be whisked like a bechamel, or stirred well like a creamy soup that can burn. Biggest difference is when using a whisk. I think equivalent sized sauce pans make more sense when you're just cooking left alone over an even heat.

Pan shape to purpose matters a lot more over flames. On induction, tou want more flat bottom and shorter=vertical sides, to make for the best heat transfer. Thereby, choose shape for induction, and size for volume of task.

I use my old Le Creuset enamel CI saucier 1 qt. for things like melting butter or chocolate. The lower heat from less contact with the surface is good, and the curved sides make it easier to scrape out, but my favorite LC CI pot from coil and gas, the flared ”soup” pot I got at the grocery store, doesn't get used at all on induction. Ever. Totally wrong shape, and I have straight sided others which are now the go-tos and less loved on gas.

That said, I'd say use your new pots for awhile. See what works for you. See what you like and don't like. Keep an eye out for sales, including on the Zwilling website. When you feel a need is soon enough to buy one.

I love my saucier, but it really depends on what you cook. I make tons of risottos, grains, porridges, and reductions, so I use mine a lot. And if you buy one and find you don’t use it you can always gift it to a deserving friend.

Need yes is relative, and you can do anything with your saucepans as long as you pay good enough attention. I find the saucier excel not only for sauces but the larger size is useful for thick dishes like risotto, some curries/indian food (think kadai), curds, custards and the like. It just keeps food from getting stuck in the corners and provides a wider evaporation area, so things are a bit easier (including cleanup).

With a saucier, you really want something with the most conductive, and reactive sidewalls. For gas, I have a 2qt and 3.5qt from Falk (2.5mm stainless-lined copper). The thick copper provides more even heating up the sidewalls than clad stainless steel. I also have a Demeyere version (and a similar shape in a larger handleless one) that I use on induction. The thicker 3mm sides are a bit better than other SS but inferior to the copper one.

Just to clarify, there are pots with good for induction, flat bottoms and straight sides, with curves where the sides meet the bottom, They may not be called saucier, but they have that advantage.

I have started using a flat whisk more often. It reaches into pot corners better than the standard whisk.

What is it? Un saucier is a person who makes sauces or it's an electric device that automatically stirs your sauce.

Colleenoz’s link does a good job explaining. I didn’t know what it was.

It's obviously something that isn't deemed necessary over here LOL. I can't say I've ever had a problem with a saucepan..... oh wait a minute - it's called a SAUCEpan! I think there's a bit of marketing going on here.

Islay - I don’t think it’s marketing, as most cookware sets don’t come with them, unless a larger version they’ll call chef’s pans. And unlike saucepans which can be found in multiple sizes in any line of cookware, sauciers aren't as easy to find, esp in multiple sizes.

Lots of things aren’t ”necessary.” But when they’re versatile enough for regular use and do some things better than a sauce pan, why not.

I first saw the word in LeCreuset, so…Franglish?

By saucier I was hoping we were discussing a man named JeanLuc that would help with kitchen prep

Mauviel on their french site seems to just call it evasée bombée. Flared and domed? (per google)

My Tramontina is not called that, but looks the same. It is stainless steel.

A sauteuse évasée is more of a classical shape, with straight sides. I have one, in copper, from Mauviel. sauteuse bombée is what e.dehillerin is calling the rounded one, but I get a sense it is a more recent invention.

To clarify my previous comment, I was comparing against disk-based sauce pans, that don't have rounded corners. The sharp material transition point is heating hot spot, and the sides remain cool. It will be the worst performer.

"By saucier I was hoping we were discussing a man named JeanLuc that would help with kitchen prep"

Mmmm, I don't think I could afford that....

So it sounds like a nice to have, but not necessary to have.

Yup. The rounded bottom on induction (depending on field strength and exact conformation of the pan) will likely give you a somewhat cooler pan, especially at the sides, and you might like that for some things. There's nothing you can make in a saucier that you can't in your new pots. I have a lot of different pots and pans, sizes and shapes, and material, because I love pots, and tools in general, and have where to keep them, but I don't need most of them.

Necessary by my way of thinking, to have no limits: 1 small pot (1 quart-ish), 1 most things pot (2-3 qt.-ish), 1 large pot (5-6 qt.), 1 good sized (9-12" depending on your druthers) frying pan, skillet or braiser. 1 flat griddle or plancha or comal or small paella or, potentially a big flat frying pan, emphasis on flat. 1 good sized stockpot (15-20 qt.)(if you make stock, spaghetti sauce, etc., and freeze or any other kind of large project). For oven, a couple of sheets, a covered roaster, a casserole dish, a pie plate, plus whatever baking tins you might want.

When I was young and living abroad, we had a couple of cheap 2 qt. aluminum pots, a couple of 7" aluminum frying pans, and a ring shaped "oven" pot which one could bake in on a gas burner, of which we had two. I did not attempt a soufflé or choux puffs. But I could cook just about anything else I could get ingredients for. I never had to cook for more than 5 people, however. And, if I had to, I could make do with just one large cast iron frying pan. But I can make everything I regularly cook in the list above, some requiring more than one pot at a time. :)

And who ”needs” a cork screw when you can easily use your shoe. 😉

Now, really! A shoe? A power drill can work if you're careful to get nearly to, but not through the bottom… Haven't you camp cooked with just a frying pan?

It works!

Holy sediment, Batman!

You filter it through your sock, John!

ROTFL!!! I had no idea about opening the wine shoewise without damaging the bottle. Bad for the wine, of course, and maybe the shoe, but much better than imbibing glass. As a physics demo it's brilliant!

All kidding aside, my own point was that Pmxk can wait until she's sure what she wants and needs to buy another pot. The set and add-ons were carefully chosen. If adding a saucier, it's worth taking time to investigate different sizes and shapes before jumping. I'm all for the pot one wants.

The point I was trying to make is that the word refers to the person making the sauce. It's like calling a chef a cooker.

Yes. Get pots you want and like but the end result will be surely just as good in any pot.