We focused on testing fully clad, tri-ply pans, with a few five-ply options from new brands we haven’t tested and one cheap option with an encapsulated bottom. Sarah Kobos. Through years of extensive testing we discovered that not all saucepans work the same way at simple tasks. Certain saucepans stand out because of their materials, design, construction, and other features. Based on our research, expert interviews, and personal cooking experience, we determined that a great sauce pan should meet the following criteria: Fully clad tri-ply: We mainly focused on fully-clad tri-ply stainless steel pans. Tri-ply is an aluminum core sandwiched among layers of stainless. Aluminum heats quicker than steel. Steel is harder and retains heat better, so tri-ply has both. A fully-clad pan has the aluminum core reaching up to the sides. This allows for heat distribution that is more even than pans with only an aluminum base. Other multi-ply pans, like five- or seven-ply, are more expensive than tri-ply but don’t always heat more evenly. They’re also heavier and take longer to heat up, so generally we avoided them. Made In sauciers (5-ply) and Misen five-ply sauciers (10-ply), were our exceptions. These were both relatively affordable, and we were excited to explore these new brands. However, after trying them out, tri-ply remains our favorite choice for a saucepan. Although anodized and aluminum pans are cheaper than triply, they don’t have the same quality. The metallic flavor of aluminum can be caused by acidic foods such as tomatoes. Although anodized aluminum isn’t reactive, it has a dark color that makes seeing when foods are browning difficult. Nonstick Pans: These pans don’t have the same durability as stainless steel pans without nonstick coatings. The nonstick coatings are easy to scratch, will degrade with high heat and will eventually deteriorate even after years of good care. The good tri-ply saucepan can, however, stand up to years of use. Most nonstick coatings are also dark in color, which again makes it harder to see browning or tell if your caramel is burning. To incorporate ingredients in recipes like pastry cream and rice risotto you will be able to reach almost every corner of the saucier. Photo by Sarah Kobos Saucepan and saucier. We looked at two types of pans that are subtly distinct: curved sauciers or basic, straight-walled saucepans. Saucepans have straighter walls, narrower openings and are generally less expensive and work well for the majority of basic cooking tasks. Even though sauciers tend to be more expensive, the curvilinear sides and large openings of saucepans enable you to easily stir things like risottos. 2.-3 quarts. We believe that 2 quarts should be the right size for a small saucepan. With a pan this size, you can dump in a 28-ounce can of tomatoes for sauce, reheat soupy leftovers, make oatmeal, or boil water for tea and the pan is still lightweight and compact. Most sauciers can only be made in 3 quart sizes. For certain tasks, such as making rice or risotto, it is better to use a saucier that has a greater capacity.

Tramontina Gourmet tri-ply Clad 2-Quart Saucepan Covered


Amazon: $65* $70 Home Depot: $60 Wayfair


Tramontina Gourmet Tri-ply Clad 2Quart Covered Saucepan has a unique combination of even heating, slightly rounded corners and an ergonomic handle. This pan is one of the easiest-to-use and most maneuverable of all those we tried. It also belongs to the same cookware series as our favourite set. Both our cooking and thermometer testing showed that the Tramontina evenly distributed heat. The Tramontina made a smooth custard without scrambled eggs or hot spots. Because the Tramontina is curved, the whisk allowed us to easily reach into it and make smooth, uniform cream. The heat map testing was repeated three times to ensure that the flour had browned evenly on the pan. With no obvious hot spots, the Tramontina heated uniformly each time. It started to brown closer to its handle, as with all the other pans that we tried. It did eventually get darker, but some pans (like the Sur La Table 2Quart Tri-Ply Stainless Steel Saucier Saucier) and Made In 3-Quart Saucier Saucier displayed prominent hot points. While others such as IKEA Oumbarlig had no visible spots of scorch, they all improved over time. It took the Tramontina eight minutes to boil water, which was about the same time as any other pan we tried.

We found the Misen 3-quart saucepan the most cost-effective option for high quality. It excelled at every test, offering thorough and even heat distribution, easy pouring from the rimmed lip, an ultra-comfortable stay-cool handle, and a snug-fitting lid that allowed little to no steam to escape. Most importantly, it has even heat distribution thanks to “5-ply” construction which means there are five layers of steel and aluminum all the way up to the lip (rather than contained only in the base). Misen was thicker with a heavier base than any other pans. The Misen pan heated much more slowly than other saucepans when it was melting sugar for caramel. Although slow heating might seem disadvantageous at first glance, this is a great thing for lemon curd or any other custard, which can transform from shiny and smooth to creamy in just a few seconds. The thicker, more heavy pot heats the pan slower, providing a little buffer to delicate jobs.


The Misen’s rounded base allows a whisk to easily reach the corners of the pan. Another advantage is that the pan’s saucier design allows for more egg poaching than a traditional saucepan. You will also find that steam collects on the surface, and liquids reduce faster. This can be either an asset (or a liability depending on your job), but you can still partially cover the pan to stop evaporation. We found the Misen’s extra thick, angled handle to be more convenient and comfortable than other pans. It’s an inexpensive, high-quality pan that can be used in many everyday cooking tasks.

Publication Aug 27, 2021 Save We make these product selections independently. We may receive a commission if we sell through our links.


A lot of cookware has been tested by me and I have written reviews about it.


Dutch ovens nonstick cast iron skillets braisers , and so much more. However, there is one kind of pot I use regularly (at most daily!). But the 4 quart saucepan doesn’t see much attention. It’s not often that people ask questions or speak about saucepans. Let’s do something about it! The best saucepan for home cooking is essential.


You can find saucepans in many sizes. However, I like a 4-quart pot. You can use it to cook grains and pastas, boil some vegetables, make barbecue sauces, heat leftovers such as chili, soups, etc. Perhaps you are thinking that 4 quarts sounds a bit big. You might be wondering if I should get a smaller one. My answer as a professional chef equipment tester is “No!” Remember, you can always cook less in a larger saucepan, but not more in a smaller one. Although I believe it is helpful to have both large and small saucepans, that is another topic! If you’re only going to get one, go for the 4-quart!) Now that you’ve got my vote for the best size, you’re probably wondering which pot is the best. Here’s how I found out: I tried models from many of the best brands. Then I mixed in the mixture, whisked it in and then used my saucepans to pour again and again. This is what I discovered.

Another important element is the handle. If I can’t firmly and securely grip a pan’s handle, I can’t lift it well. That means I can’t swirl or pour with ease. You shouldn’t have a handle that is too narrow or too round. These are harder to grip and can slip off your hands as you pour. The handles I favor are cupped. This means they have indentations on the top that provide a grip for no slip. Handles that are more than 7.25 inches in length were the most desirable. This will allow you to keep your fingers away from the heat source.


Cup-shaped handles (like the far left) are much easier to hold than handles with too many curves or thin.


Now, let me get to the next point. Does the handle of my saucepan stay cool during cooking? If not, it’s probably because it’s not cool enough. Finally, saucepans with a helper handle can be very helpful. The helper handle can be used to move the saucepan about the stovetop or if you require extra leverage while pouring. This isn’t a necessity, but it can be very handy.

Let’s get on to the cooking part! This testing was done with 4-quart saucepans. However, I also included 3-quart pans if they were the biggest size that the pan came in. The best saucepans have tall walls and straight sides, which don’t cut down on the saucepan’s usable cooking area. Lighter interiors make saucepans more useful than those with darker interiors. This is especially true if the saucepan is used to brown butter, or to saute aromatics in risotto. Credit to Riddley Gemperlein – Schirm. It’s easier to see how browning has been done with saucepans that have light interiors (left) and not with saucepans that have dark interiors.

All the saucepans were judged on the following criteria.


Performance: Did the saucepans perform well?


Easy use: Is it easy to lift the saucepan and pour?


Cleanup: Can the saucepan be cleaned easily or does it become stained after cleaning?

Performance 5


Easy to use: 5.


Cleaning:


It’s ideal for anyone looking to make an investment in a saucepan.


Good to know: All-Clad makes some of the best cookware out there and their saucepans are no exception. They are all great!

Login Sweepstakes three saucepans on burst background The 9 Best Saucepans, Tested by Allrecipes Few kitchen tasks are too big or small for this kitchen workhorse make sure you invest in the right one.


Every product featured has been carefully selected by our editorial staff and thoroughly reviewed. Our editorial team may make commissions if we earn commissions if our links are used.


A quality saucepan is a kitchen workhorse well worth investing in. To boil water, heat sauces and make rice. A top-rated model doesn’t necessarily have to cost a fortune.


The best saucepans are hard to find. We reviewed nine, with nonstick, stainless, enameled, cast iron and enamel, the top-rated. These top-rated saucepans range in price between $15 and upwards of $250.