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Made In Stainless Clad Saucier
Looking to perfect your pastas? Try the Made In saucier. This durable piece of cookware has sloped edges for perfect sauces every time.
Pasta is genuinely one of my favorite foods. It’s endlessly versatile, easy to prepare and an all-around delicious vessel for veggies, proteins and sauces. It’s no surprise I make it at least twice a week.
Despite all this practice, I’m still finding ways to elevate my at-home pasta game. Fresh, wholesome ingredients are a must. As is proper technique. (Hello, water salted like the ocean!) But does the cookware you use matter? I tested the Made In 3-quart saucier to find out.
What is the Made In saucier?
A saucier is a type of pan specifically designed to prep, well, sauces. It features a cornerless bottom for easy stirring or whisking. And the wide opening helps liquids evaporate, leading to a more concentrated flavor. Most sauciers hold quite a bit of volume, too, allowing pasta, veggies and proteins to finish cooking right in the sauce.
The Made In saucier is crafted from 5-ply stainless steel clad for even heating. It comes in three sizes—2-, 3- and 5-quart—and is oven-safe up to 800 degrees Fahrenheit. Our Test Kitchen pros have loved Made In for years, ranking it among the best stainless steel pans you can buy.
Why It’s My Go-To Pasta Pan
Typically, when I go to make pasta, I don’t give the pan I use much thought. As long as it’s big enough to hold my serving size, we’re good to go. More often than not, I reach for a Dutch oven when cooking for a crowd or a small saucepan when making a single serving.
This method produced good results. (It’s still pasta, after all!) But I was looking for greatness—the kind of dishes I’d order at a restaurant or indulge in on vacation. When an opportunity to try the Made In saucier popped up in my inbox, promising Italy-level pastas, I knew I had to give it a try.
Right out of the box, I knew this was unlike any other cookware in my kitchen. The sloped edges of the saucier are obvious, giving the pan a rounded, slightly bowl-like quality. And the stainless steel provided a good weight. The pan is heavy enough to provide durability, but not so bulky that it’ll hurt your wrist when tossing ingredients.
Pesto Cavatappi Pasta
My first test was a quick dinner. I boiled up some cavatappi pasta (using half of my favorite protein pasta for a little extra nutrition) and grabbed a bowl of homemade pesto I made with garden basil.
I started by melting a few knobs of butter, then added my cooked pasta. With just a few flicks of the wrist, I was able to coat every noodle evenly. Next, I dumped in my pesto and a few splashes of pasta water. The pan helped everything come together, and its even heat distribution allowed the Parmesan cheese in the pesto to melt without creating hot spots.
I added some sun-dried tomatoes as a finishing touch, and voila! An easy meal with restaurant-quality results. The sauce was surprisingly silky. Plus, there were no burnt or stuck-on bits at the bottom of the pan.
Bone Broth Buttered Noodles
Next, I made one of my go-to lunches for when I need a meal that’s quick, comforting and hearty: bone broth noodles. These are essentially classic buttered noodles, but cooked in bone broth instead of water for extra nutrients and protein. I make a different iteration of this dish every time, depending on what’s in my fridge—often adding veggies or cheese.
Today, I was feeling particularly fancy. I roughly chopped up half a head of napa cabbage and sauteed it in the saucier, preheated with a drizzle of olive oil. I added minced garlic and seasonings, then let the cabbage cook down. After a few minutes, I tossed in some dry egg noodles, submerged the ingredients in chicken bone broth and placed the cover on top.
After a few minutes, I stirred it and removed the lid so the bone broth could begin to reduce. I noticed way more steam boiling off the saucier than I do when I make this dish in a Dutch oven. When the noodles were al dente, I added a knob of butter and a sprinkle of Parmesan cheese. Both melted beautifully with the starchy, brothy noodles, creating a glistening sauce.
Even the most basic dish, which I’ve made countless times, took on an elevated identity when cooked in the Made In saucier. The unique shape of the pan helped the noodles cook evenly, while excess broth reduced with ease. And when I went to put away leftovers? The rolled rim let me transfer extras to a container seamlessly.
A Great Entry Point to Stainless Steel Cookware
Stainless steel has always made me nervous. Even as a home cook who’s very comfortable in the kitchen, all the rules around cooking with stainless steel have made me opt for hybrid skillets or ceramic nonstick instead. After all, I don’t want to spend half my morning scrubbing off egg residue if I misjudge the pan’s preheating.
Still, the timeless durability of stainless steel is hard to beat, as is its excellent heat retention. Stainless steel is also touted as one of the healthiest types of cookware, made without PFAs, lead and other forever chemicals. Made In’s lifetime warranty is nothing to scoff at, either.
All of this is to say that the saucier is a good entry point to the world of stainless steel. Since you’re working with sauces, it’s easier to learn how to deglaze a pan. Any caramelized “fond” on the bottom of your pan will only enhance the flavor.
In my tests, I’ve found the pan fairly easy to clean, requiring just a little elbow grease and a Scrub Daddy sponge to remove stubborn residue. Still, there are some best practices to preserve the look and functionality of your pan, including letting it cool completely and avoiding excessive heat. The brand also recommends handwashing.
Where to Buy
Made In Stainless Clad Saucier
If you eat as much pasta as I do, this beautiful saucier is an essential piece of cookware.
Ready to level up your pasta nights—without splurging on takeout? The saucier is available on Made In’s website, as well as at Williams Sonoma, Crate & Barrel and Amazon. The 3-quart version I tested retails for $179.
