(Part 2) Best saucepans according to redditors
We found 125 Reddit comments discussing the best saucepans. We ranked the 72 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
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I have, maybe six, pans I use for 90%+ of my cooking:
Runners up - stuff I use enough that I'm glad I have them, but if I didn't wouldn't really notice:
I scrolled through all the 1 star reviews, it’s laughable, a good amount of people aren’t that good at cooking, just letting something sit there and burn. Second, skillets and frying pans are different things, and everyone on Amazon is expecting one to work like the other, I would say skillet surfaces even encourage burning to get that sear and fonds that are signature of some dishes. The white stain I would say is prolonged hardwater buildup, again, boil with vinegar. I would need more detail on what black specs however.
I haven’t had experience with rust, I would say rough cleaning, leaving it in the dishwasher overnight, not letting it air dry before throwing it back into the cabinet. Maybe it would be defective, there’s customer service for that.
Lastly, I HIGHLY recommend you get the [8 inch](Cuisinart MCP22-20NSN MultiClad Pro Nonstick Stainless Steel 8-Inch Skillet https://www.amazon.com/dp/B009W28P4U/ref=cm_sw_r_cp_api_i_V-tvDb93SDKR3) and [10 inch](Cuisinart MCP22-24NSN MultiClad Pro Nonstick Stainless Steel 10-Inch Skillet https://www.amazon.com/dp/B009W28NDI/ref=cm_sw_r_cp_api_i_j.tvDbG48QYWZ) nonstick to complete the set, a bit on the expensive end but a necessity if you like your eggs in the morning.
What I personally recommend is buying CBD Isolate and making the juice yourself. That's what I am doing for my lower back and neck pain.
I bought the Isolate with GSC terpenes which gave it a nice earthy flavour, though I can't say if added anything for pain relieve.
If you want to know how to make it here goes...
Ingredients:
Equipment:
(Links are just there to show what I used)
NOTES: The isolate is not water soluble so using VG isn't recommended as the dissolved isolate can crystallise in the liquid due to the water content in the VG; PG doesn't have this issue. PG however, is know to give a throat hit, but from my usage I haven't found this to be an issue.
To work out the the amount of PG and CBD first deiced how much CBD per ml you would like. I wanted around 15mg per ml which I would say is good for me. The recommended strength seems to be around 13.5 – 20mg/mL. Then you just multiple the CBD/ml by the amount of liquid you want to make. So for 15mg/ml @ 30ml you would do 15×30 to get 450mg of isolate.
DON'T use an amber bottle if possible - it's a pain to see the isolate when water is on the bottle as it goes very dark.
Instructions:
I did this on some foil that was folded into a cross so I could poor the isolate directly into the bottle. You could also use I funnel, but i only had large ones to hand that wouldn't fit the neck of the bottle.
Vaping
I would recommend a RTA or RDTA since the liquid can gunk up the coils at a reasonable rate, so making you own is ideal to get around this. I am vaping on the following coils:
I vape this 2-3 times a day depending on the pain, and it works a treat.
If you have any questions feel free to ask :)
The Multiclad Pro is a little different from the French Classic, and IMHO is designed more smartly with rounded edges. Their handles are much better than All Clad too.
I'd get a handful of pans over a set. There's often too much overlap. TBH although this stockpot looks pretty, this multipot is so versatile.
I have this steamer insert that I use. Cut the potatoes into chunks, put them in the insert. Set the insert over a saucepan with some water in it, get the water boiling, steam until the potatoes are done. Then put the potatoes through the ricer.
I sometimes steam some carrots along with the potatoes, and put them all through the ricer. The carrots add a nice sweetness, and I only add butter, salt, and pepper to it.
American Metalcraft makes a miniature stainless steel trash can for restaurant use in various sizes (14 oz, 32 oz, and 66 oz):
https://www.webstaurantstore.com/american-metalcraft-oscar2-32-oz-mini-stainless-steel-trash-can/124OSCAR2.html
There might be other options available at a restaurant supply.
A "4th burner pot" might also accomplish the task:
https://www.amazon.com/Quart-Saucepan-Fosslang-Stainless-Burner/dp/B01KXLESFI/
I get Jimmy joy its cheaper but it's less smooth. Soylent use to be a good option but they jacked their prices up year after year. It definitely saves a ton of cash if you get jimmy joy. It's like $2 a meal.
Just a warning mixing soy-lent or any of these products in liquid above room temperature destroys many of the vitamins. If you want proof mix it in high temp inside an airtight bottle, it will create a ton of gas.
As far as no kitchen. Get a mini-fridge ($70) and a hot plate ($15). Perfect size pot for hot plate. An electric kettle is pretty useful too. I have all this crap in my room because I have 4 roomates and trying to get in the kitchen is fucking annoying.
Other option for cheap food is rice / beans / eggs / veggies ect. All can be cooked with a hot plate. Dehydrated veggies are a god send
This could get long.
> Skillet - http://www.amazon.co.uk/gp/product/B000LEXR0K?keywords=lodge%20cast%20iron%20combo&qid=1458281902&ref_=sr_1_2&sr=8-2
That's not so much a skillet as it is a dutch oven, despite what they're calling it (unless this is a UK/US thing). It's an absolutely fantastic piece of gear though, but for other reasons. The fact that the lid can be used as both a casserole dish and a skillet increases its versatility. I wouldn't say necessary but very useful if you can get it in your budget. Dutch oven cooking is fantastic and a lot of people have started using them for baking bread, thanks to Jim Leahy.
> Smaller frying pan - http://www.amazon.co.uk/Circulon-80675-Infinite-Anodised-Skillet/dp/B000GQOW8Y/ref=sr_1_3?ie=UTF8&qid=1458282021&sr=8-3&keywords=circulon+frying+pan
That is probably too small to be your only one. All my numbers are in freedom units but that one's just under 8 inches. For only one frying pan or skillet, I'd say something closer to 12 inches or...~30cm? It's not even 7am, I'm trying to math. Maybe this one. I've used their stuff in the past, it's not bad as long as you take care of it.
> Smaller saucepan - http://www.amazon.co.uk/Brabantia-Titanium-Casserole-Glass-Lid/dp/B00QFMVF1U/ref=sr_1_19?ie=UTF8&qid=1458282106&sr=8-19&keywords=anodised+sauce+pan
That isn't really a saucepan, but that's the type of pot I was talking about. I'd say a bigger one of those, I've never seen one not measured in volume. Apparently, all the UK stuff I'm seeing is measured in diameter. As for the actual saucepan, I'd suggest you get something stainless like this. It looks to have a pretty solid, heavy bottom.
But, for a larger pot, this is more along the lines of what I was talking about. You can use this for soups, pasta, smaller quantities of stock and, since it looks like it's oven safe to probably 180C, would work for braises as well.
Keep in mind that I can't speak for any of these items firsthand but that skillet or the dutch oven (which you'll have forever if you take care of it well). However, if you bought those two items plus the saucepan and larger casserole pot I linked, you'd certainly have enough to get started, still come in at well under your £150 mark, and not end up with crap you won't use.
Later on down the road, add a heavy bottom 30cm stainless steel sautee pan with lid.
The law of diminishing returns. Let me give you an easy example.
With wine, there will be crap wines. You're talking your Franzia, your Fetzer, and the vast majority of stuff sold as "white zinfandel". It's fine for making sangria, but you're not going to notice much except sugar, and whatever additives they've thrown in the vat to mask the shitty quality.
Then you've got your low rent ones, like Fetzer, Turning Leaf, that Kangaroo one. They're like $7 - $10 a bottle. Nothing to write home about, but it'll do to cook with, or with people who aren't huge wine drinkers, but can't really afford much better.
Then you get your /good/ wines. These vary by region and by brand, but you're looking to spend between $12 and $15 a bottle here. When served in a decent wine glass, you'll notice all kind of cool little subtle flavour profiles, and it won't be harsh on the way down.
If you've got some cash to spend, then there's those boutique wines that run you about $15 - $25. Around here, you're hitting very complex flavours and aromas. You don't want to pair it with anything that will challenge the wine, and you take care to serve it at the proper temperatures.
Once you cross this threshold however, you're looking at diminishing returns. The difference between boxed wine and the $25 wine is VAST. We're talking leaps and bounds of difference in experience, quality, and taste. But then once you've crossed about $28 - $32 a bottle, the difference between a $100 bottle and the $35 bottle isn't really that huge. Yes if you're in the top 5% of sommeliers or wine makers in the world, you'll notice subtle differences, and it's a nice intellectual exercise to figure out what those differences are, but the vast majority of us aren't really going to get that much more enjoyment or taste difference between the two. Then you start hitting the $200 and $300 bottles with pedigrees and all kind of marketing buzz, and you're like "I'll stick with the $15 bottle if it's all the same to you."
Think of your cookware the same way. The crappy TV Celebrity Chef set from the Walmart versus a standard brand is going to be massive. And the thin-bottomed dollar store pots compared to the standard brands will also be a huge huge difference. But once you hit about the $30 - $70 per pan range, you're not going to notice that much of a difference in your cooking experience to have warranted spending $300 on a freaking pan. I see you, Le Creuset.
Go into a store, and pick up as many pans as you can. If it's not comfortable in your hands, you won't use it as much. Look for something that has a good weight to it, but isn't too heavy for you to pick up. Look for something that has a nice balance to it. This has been my issue with a fair few of those restaurant cookwares: they're so bottom heavy that when I have to tip it over to get from cookware to serving dish, it's very awkward.
Get one piece at a time, not a set. Getting a set means that you'll have pots that you never use. Not good. Start with one piece (for example, an all-purpose pan).
https://www.amazon.com/Simply-Calphalon-Nonstick-Jumbo-Deep/dp/B001ASBBSG/ I reach for this thing every day. I'd consider it an all-purpose pan. I can cook pretty much anything in there. I've cooked pasta, curries, stir fries, rice dishes, delicate things that need the nonstick, potatoes, breakfast things, stews, soups, veggies, the list goes on. I've had it for a few years now, and it's been a champ. However, after having it a while, I realised I wanted a small pot for making ramen, or reheating leftovers, or small amounts of daal. That's when I sprung for a small saucepan. I got their 1-1/2 quart pot from the same line, because I liked how it felt in my hand.
Then, I saw that I wanted something in stainless, because when I make dosa, or other things, I wanted to use my Indian stainless steel utensils, and I couldn't do that on the nonstick. So I got myself a https://www.amazon.com/Tramontina-80116-007DS-Fry-Stainless/dp/B00JAP44MQ/ stainless steel pan from Tramontina. Then, I saw that I needed a stock pot, because if I'm using that 12" thingy on the stove, I don't want another large pot cluttering up the stove. I went to my restaurant supply store, and picked up the most squat 6 qt stock pot they had. I wanted metal handles, and a metal lid. Why? In case I start something on the stove, and want to finish in the oven, I want that to be seamless. I got something like this guy:
https://www.amazon.com/Cuisinart-MCP44-24N-MultiClad-Stainless-Saucepot/dp/B009W28RPM/
Point is that you don't have to spend like a millionaire to have cookware that's a joy to use, and that will produce good results, and you don't have to worry about getting a full set. Build as you go.
Cuisinart MCP194-20N MultiClad Pro Stainless Steel 4-Quart Saucepan with Cover https://www.amazon.com/dp/B009W28NLK/ref=cm_sw_r_cp_api_i_YK5WDb17RVJTJ
Cooks rice like a champ. Also cooks many other things.
Well now I need to shop for a better level of cookware. hah!
edit: or look on amazon
http://www.amazon.com/MergKitchen-Tall-Saucepan-with-Thermometer/dp/B00D6O1J98
The two I'm looking at is the cuisinart stainless steel multiclad and all clad trip ply. Both are great choices
https://www.amazon.ca/CUISINART-MCP22-30HN-MultiClad-Stainless-12-Inch/dp/B009P484KU/ref=sr_1_4?ie=UTF8&qid=1542263911&sr=8-4&keywords=Cuisinart%2Bstainless%2Bsteel%2Bmulticlad%2Bpro&th=1
Its 40 dollars for an 8 inch pan instead of the 124 for the same size all clad.
I've researched and they are both the same pretty much
https://www.amazon.ca/Calphalon-Classic-Stainless-Cookware-3-quart/dp/B00HSB5CHA
This?
Can I make simple stuff in it too, or is it very specialized? Fried eggs? Stir fries?
The Chambers Dictionary (13th Edition)
Muurla Enamel Moomin Sauce Pan
Revolutionary Girl Utena Deluxe Box Set
Thanks! The one I linked is the cheap version. If you think you would be using this often I would consider splurging on the $60 one here:
https://www.amazon.com/gp/aw/d/B00VS1VQJY/ref=psdcmw_289821_t1_B002LAS5TA
It has better reviews, looks to be more solidly built, and is a bit deeper. It may turn out to be a better option in the long run.
Get a smaller pot? Here's one on Amazon for less than $14.
I use a stainless pot like this one to cook rice: https://www.amazon.com/All-Clad-4202-Sauce-2-Quart-Silver/dp/B004T6M702
Not All clad but same shape and material. Rice comes out perfect every time and cleanup is never a problem. Rinse rice a few times, add water to come up about 3/4 inch above rice. Bring to a boil, set heat to low and give it about 20 or so minutes. I got rid of my rice cooker and have never looked back.
Link if you want to buy it: https://www.amazon.com/Cuisinart-MCU194-20N-MultiClad-Unlimited-Dishwasher/dp/B009W28IJM