Soups. As the name implies, the saucier is responsible for most of the sauces in the kitchen. The saucier prepared sauces and soups and the patissier prepared all pastry and desserts. Essentially, the Made In Saucier is a French-inspired saucepan that bridges the gap between saucepan and saute pan. No, it is a chef’s pan – a true multipurpose winner that is the first choice for most kitchen professionals. Read the Differences Between Sauce Pans, Sauciers and Chef's Pans discussion from the Chowhound Cookware, Saucepans food community. The saucier must also tend to the stew on a regular basis, periodically checking to see if additional seasonings, liquids, or thickening agents are needed. That 9.5" diameter is probably my cutoff. Sauces. Although it is the highest position of the station cooks, the saucier is still considered subordinate to the chef and the sous-chef. A sous-chef de cuisine (French: "under-chef of the kitchen") is a chef who is "the second in command in a kitchen; the person ranking next after the executive chef." A saucier pan is essentially a saucepan that has more sloped sides and a riveted spout. A saucier is "responsible for all sauteed items and most sauces." Saucier pans are well suited to heat liquids of any kind, including thicker blends like soups or chowders. Like most chef careers, becoming a saucier chef takes a combination of dedication, passion, background knowledge, education and training. That would give me saucepans/saucier in the 2qt to 3.5qt range. Even that Falk Culinair 3qt Saucier has a 9.5" diameter which is pretty large. Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef. Don't know what you mean by "Saucier pans".There are a number of European style pans around. How Can a Person Become a Saucier Chef? A Saucier Chef is the chef who is responsible for making all the sauces, and also those dishes which are cooked in a particular sauce or gravy. What made this system innovative, was each of these components came together to prepare a portion of the meal. As mentioned earlier, the role of the saucier was created by a French chef. Also called a saucier (from the French word for sauce), the chef’s pan is deeper than a frying pan and as versatile as a pot, with sloped sides that make it really easy to continuously whisk and stir ingredients as they cook. Anything larger than that just seems too big and takes up too much room. Ganaches, Spreads, etc. Our Saucier's unique rounded shape and 3 QT size means there's a good chance it can fill a gap in your kitchen. Before this system caught on, one chef would cook a meal in the kitchen start to finish. Join the discussion today. In which case, this pan is just as effective when it comes to making your favorite sauces. Some saucier chefs work to create sauces in advance of the busiest restaurant hours, but others create each sauce to order for the ultimate in flavor and freshness. Some of the most popular stews are beef stew, ratatouille, Irish stew, and Brunswick stew. A Saucier Chef is basically a Chef de Partie and is the third highest position in most kitchens. The role of the saucier, commonly known as the sauce chef, is often the highest respected role in the kitchen brigade system of stations, reporting directly to the head chef or sous-chef. The word saucier (so-see-ay) is French and, translated, means ‘sauce chef’. What Does A Saucier Do? This position prepares sauces, stews and hot hors d'œuvres and sautes food to order. A Saucier is the third highest position in most kitchens, below only the chef and the sous chef. 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