Saucepans and stockpots

Saucepans and stockpots

The right volumes to cook exactly what you need.

What it is

The saucepan is the high-sided vessel for liquids: sauces, broths, pasta, and rice. The stockpot is its big sister, wider and deeper, designed for large batches or cooking with a lot of liquid. Common sizes: 16 to 24 cm for the saucepan, 24 cm and up for the stockpot.

When to use them

A saucepan for a sauce, rice, hard-boiled eggs, or anything you are making for two to four people. A stockpot as soon as you are cooking in bulk: soup for the week, pasta for six, or vegetable broth. Size matters more than the brand for successful cooking.

How to choose

A thick, multi-ply base to prevent sticking, and sturdy handles that do not get too hot. Stainless steel for versatility, aluminum for light weight and rapid heat conduction. A set of two or three sizes easily covers the needs of an everyday kitchen.

Care

• Most are dishwasher-safe if they are stainless steel
• Descale regularly if your local water is hard
• Avoid abrasive scouring on polished or brushed finishes
• Dry wooden handles thoroughly to prevent them from splitting

Common mistakes

Using a pan that is too small for the amount you are cooking, which leads to boilovers or uneven cooking. The second frequent mistake: cooking over heat that is too high in a thin-bottomed pan; the food sticks and the sauce burns before it even has time to properly reduce.