never become committed to a nonstick pan.
- A 2½- to 3-Quart Saucier
The difference between a saucepan and a saucier is subtle
but important. Saucepans have straight sides; sauciers are
designed to keep their contents easily whiskable and
stirrable, so they have gently sloped sides. This is a major
advantage when cooking. It means that you don’t have to
try to shove a round spoon or whisk into a square corner.
I use a saucier for small batches of soup or stew, for
cooking short pasta shapes (you don’t need a big pot for this
—see here), for reheating leftovers, for making cheese
sauces or sausage gravy, for simmering tomato sauce or
sweating a few vegetables, and even for one-chicken-sized
batches of stock.
As with a nonstick skillet, any brand will do as long as it’s
thick, heavy, oven-safe, and, preferably, tri-ply. I use the
Farberware Millennium Clad Stainless Steel Saucier. It has a
great lip for pouring and a nice deep shape. I’ve been in a
deep relationship with it for about eight years, with not a
single complaint from either party. That’s more than I can
say about any other relationship I’ve been in. - A 12- to 14-Inch Carbon Steel Wok
You’re forgiven for not owning a wok if you grew up with a
Western kitchen. But I’m here to try and convince you that
everybody, not just those who like to stir-fry, can benefit
from a good large wok. There’s no better vessel for deep-
frying, steaming, or smoking. For more info on buying and
caring for a wok, see here.