Getting a Saucier

I came into some extra money from my writing and ordered a Made In, five-ply stainless steel clad, three quart saucier. I saw the device on Olivia Tiedemann’s Instagram channel where she recommended it for sauces, grain cooking, one-pot dishes, and more. It is her go-to pan, she said. Tiedemann is a private chef with more than 4 million Instagram followers. She makes short cooking videos, curses a lot, and flips the bird at the camera at least once during each episode. The saucier sold out on the Made In website shortly after I ordered mine.

I am very excited to be receiving this saucier, tracking the shipment a couple times a day. As I type, it is at a warehouse in Iowa City awaiting delivery, presumably today.

Buying a saucier is a poor man’s extravagance. Did I need a special pan to make sauces? I was getting along just fine. Do I want to be like Tiedemann? Maybe, except she is definitely oriented toward using all the meat and dairy products, unlike what goes on in our household. Once one eliminates meat, fish, dairy, butter, eggs and the like from meal preparation, cooking becomes something else. I’m hoping the saucier will help me down a path of developing sauces and dishes for our hybrid vegetarian-vegan cuisine. If I had real money, I’d dine at a favorite restaurant multiple times a week. I don’t, therefore, saucier.

Will the saucier change my life? I hope so. I hope to be a better cook in my kitchen garden. Imagination and a special pan may be the way to distinguish what I do here. The anticipatory excitement is well worth the money spent on the saucier.