(Part 3) 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 41-60. You can also go back to the previous section.
That’s so unnecessary. If you insist of not using a colander (which I wouldn’t call a pot) just get something like these Judge ones. Maybe I’m wrong, but it doesn’t look like you can put the lid on actually closed with those holes.
400-500$??
My cast iron pan was 15 cents at an estate sale, and my pots are pretty much just these.
How does one even possibly spend that much on a pot and a pan?
I've been building my collection of All-Clad and Staub, and have the expectation that they will last forever and be handed down to my kids.
In case you're contemplating sets vs open stock, I'd strongly encourage open stock. First, you can often find individual pieces on sale at random intervals, second, you make sure that you only fill your kitchen with the pieces you're really going to use. Basically I make a list of the ones I wanted, and kept an eye on the prices, and bought one a month for a while, depending on what was on sale.
Here's my core collection:
Here are some extra ones that I also love:
I also have a 10-inch All Clad Non-stick skillet. I know there's a lot of dissent around buying a high-end non-stick piece because they do wear out, but I happened on a good deal, and have been very happy with it. (http://www.amazon.com/dp/B00005AL5E/). I'm also fortunate enough to have a 10-inch cast iron skillet that's a family heirloom, that I love dearly.
Ho ceduto sulla Gianotti quando si è presentata con fragole, ananas, lamponi e cioccolato dentro questa.
Yes, usually a 1 quart saucepan like this. Chop veggies, throw them in the steamer basket, pop on the lid and ten minutes later, veggie goodness. Someone here had the excellent idea of topping them with a wedge of Laughing Cow cheese which I can attest makes it all the better too.
I have enameled cast-iron Dutch ovens, which I use quite a lot. And yes, they work great. You are correct that cast iron handling characteristics are comparable to my steel skillets. The noticeable difference is that the skillets are much more responsive to me adjusting the heat of the burner.
As a first approximation, you can compare going from a cast-iron pan to a steel pan as a similar epiphany to what you'd experience when going from an electric stove to a gas stove. Things are similar in principle, but adjustments take effect immediately and cooking is much more straight forward.
The other difference is that many cast iron pots/skillets have a very rough surface. Even after seasoning them, they still tend to be somewhat sticky, whereas steel doesn't have this issue. Enamel can address that, but it has its own pros and cons (e.g. enamel cannot be seasoned).
My ideal choice for a basic set of cookware is:
I linked a couple of products that should be a good starting point. I tried to go with choices that I know to be good quality, but where possible avoided paying extra for well-known brand names. Of course, you can pick alternatives, if your preferences are different. Also, for a well-stocked kitchen, you probably want multiple different sizes of each.
This winco one won't break and for just a few dollars more than the corningware you can have 5 of them that won't break.
https://www.amazon.com/Winco-SAP-2-Stainless-Steel-2-Quart/dp/B0018MHBUQ/ref=sr_1_1?ie=UTF8&qid=1549943727&sr=8-1&keywords=2+qt+stainless+saucepan
I've gotten to compare select Le Creuset pieces to extensive collections of Lodge, Griswold and Wagner non-coated cast iron and some enameled pieces from the '50s. My observation is that each has their place and each has it's pluses and minuses. The big minus with any uncoated cast iron piece is that it takes a different maintenance routine. It's not hard or complicated to get in the habit of wiping out warm pots and keeping them seasoned. The big plus to the uncoated cast iron is that it can be very affordable. The big minus to enameled cast iron is that the coating will eventually chip and crack and it's VERY expensive initially. (A secondary minus to coated Lodgeware is that it's coated in China with who knows what.) The big plus to enameled cast iron is that it's non-reactive and you can cook acid based foods like tomatoes without much worry. If I was going to have one Le Creuset piece, I believe it would be the 3qt enameled saucier, but even that raises the q of whether it's worth the tarrif compared to other vastly cheaper but still quite capable SS sauciers.
3-ply @ ~4500jpy
7-ply @ ~6700jpy
Yeah. I originally assumed that my sucky old saucepans were the culprit, so when I was at my parents' house I gave something similar to this a try and still had the same problem.
I asked about India because often we try to improve on something only to realize there are good reasons why it is done a certain way.
Induction tops not only require a flat bottom, but the cookware must be made of the right kind of metal for it to work. If you can't find an appropriate kettle with wide mouth for easy cleaning I would recommend a regular 1 or 2-quart sauce pan with pour spout similar to this.
Hmm... sounds like I've got it backwards, and should get a small saucepan and a large saucier instead of a large saucepan and a small saucier. Anybody else agree?
> The copper core is really nice, but unless you're getting it on super sale or used
I wasn't necessarily thinking All-Clad D3 vs. All-Clad copper core; I was thinking All-Clad D3 vs. something like this.
> One pan you might want to check out that is sort of in between a saucier and saucepan is All Clad's Essential pan.
It looks like All-Clad has a 3-quart saucier and a 4-quart "Essential Pan", but no 4-quart saucier or 3-quart "Essential Pan." I guess they just gave their 4-quart saucier a fancy name!
Yeah - good call. I said that about the saucier, but I think you're right for this one, but there are many very good cast iron enameled sauciers - but they're significantly thinner: http://www.amazon.com/Le-Creuset-Enameled-Cast-Iron-4-Quart/dp/B00023IV6A
Handle rivets should not protrude into the saucepan.
Correct
Incorrect
Copper is pretty and has useful properties but if your able to persuade them to high quality stainless, you should for their sake and your wallet.
All-clad makes the best cookware, and seeing that you are buying copper already, you likely have a bit of cash to spend. Any higher end restaurant or large cash flow food service operation uses the standard “commercial” line of all clad, they call it MC2. Here is the link: https://www.all-clad.com/Collection/mc2_collection . Start with the 12in fry pan and work your way down. Second in line and a lot of restaurants use only this type of pan as it’s durable, cheaper than All-clad and it’s ability to be non stick is blue or black steel, https://www.amazon.com/gp/aw/d/B000K9FKC4/ref=sspa_mw_detail_2?ie=UTF8&psc=1 . These are raw steel, they care called blue, black or carbon steel depending on the manufacture. They only make this kind in sauté pan “shape” but even if you give a copper piece for Christmas, it would be really nice to give this guy as well and will surly become their go to pan used daily. Other then all-clad they use the typical all purpose Vollrath or Don brand cookware which you wouldn’t want to use st home anyway.
Mauviel products are top of the line copper cookware, if a restaurant had to use copper for some reason, this is what they would buy. It’s heavy weight, copper is soft and bends really easy, so the heavier it is, the strength is from reinforced steel layers. You can find it all over, google search it but do your homework as it’s pretty expensive and a 10-15% off coupon might go a long way. Their heritage collection is extremely sturdy and what I’ve seen in commercial use but it was a 2 star Michelin restaurant and we used it for saucing table side, displaying fish (like sole) to be portioned table side or large items like roast duck or chicken. The items were never cooked in these pans, just for display. We did have a few 4-6-8qt copper pots with triple thick bottoms that we used for reducing liquids that burned easy or scorched, but a typical pot is fine if your not in a hurry. Look for cast iron handles vs stainless steel if you are looking for long term use. They both are, cast iron will add weight to an already heavy pan but it’s virtually indestructible. My self and other chefs that I’ve worked with also like the feel and style of the cast iron handle but if we had to use it all night long for 4-5 hours daily... we would prefer stainless to cut down on weight.
The biggest thing that you should look for is brushed copper versus polished. You will spend a lot of time cleaning the outside of this pan from hard water marks, finger prints or any oil residue left behind while the brushed looks just as good but easier to maintain. Take a look at this web page: http://www.falkusa.com/falk-copper-cookware-frying-saute-pans , it’s easier to see the brushed look on this cookware versus other websites. Falk is a good brand as well, they can be a bit more expensive as they are a smaller company and their pan weight is a bit more then most. Most chefs tend to avoid this brand because if they sauté / fry pan line. The sides of the pan are much taller then typical pans and the angle of the edge is smaller making it a little bit harder to maneuver or “flip” items in the pan by a flick of the wrist.
Key points:
-shop around: coupons and Black Friday deals save big time.
-brushed over polished
-cast iron handle over stainless
-avoid sets: they will try to justify a higher price by giving you more pans but how likely are you to use a 1/4 quart sauce pan or crepe pan.
-warranty: most will have a lifetime warranty on them for manufacturing defects which is great. But, their warranty policy is likely worded very well to guard themself from miss use from the consumer which is more likely to happen vs traditional cookware.
-introduce the blue/black steel fry pan with the copper set, a 8 or 9.5in pan will be these best $40 spent.
-don’t be fooled into buying covers for all these pans. They typically can’t be displayed and hold no value being copper.
¥ most importantly.... do not buy copper cookware that is 100% copper on the outside and inside. It’s easy to bend and break, tarnishes easy which can get into your food or the chemicals used to clean the inside get in your food. Almost any utensil used to mix or stir will scratch or nick it. The only pot that is suppose to be 100% copper is the sugar pot. It’s used to get the temperature of liquid hot sugars to an exact temperature for the use in candies. Fluctuating a few degrees when it comes to hot liquid sugar is the difference between soft or hard candy or regular or caramelized sugar. There is no other use for such a pan and it would be a waste of money or the item has been electrically copper coated for show. They typically look like this: https://www.amazon.com/Mauviel-MPassion-2194-18-2-Quart-Saucepan/dp/B0002L5GIS/ref=mp_s_a_1_5?ie=UTF8&qid=1543088781&sr=8-5&pi=AC_SX236_SY340_QL65&keywords=copper+sugar+pot&dpPl=1&dpID=31SBSQ3A3JL&ref=plSrch , so you’ll be able to spot them.
On the flip side to all of this... my mother has a set of “Copper Chef” cookware that she got off the tv or bed bath & beyond. The whole set is like $140-$150 so it’s pretty reasonable. I know it sounds cheesy, and gimmicky and just crap cookware but I’ve used it many times now and for in home use... it’s good. Would I buy it for my kitchen? No, sadly I would be shamed from the culinary community and I can be pretty hard on cookware. But my mother cooks daily, they have a $300k kitchen with top of the line everything, full set of all clad, Viking rages... you name it, it’s there. But in the end she prefers to use the copper chef stuff, so it all depends on the user.
Good luck! Sorry for the overly long post, hope you find something useful in there.
Farberware Classic. SS. Heavy Al bottom for good heat diffusion. Buy a simple starter set, and add later from their large open stock lineup. Will last a lifetime. Mine have. Am not dead but am old. Stuff like this.
https://smile.amazon.com/dp/B001IAWW5M?ref_=ams_ad_dp_asin_1
I'd like to do 5 gallon batches. I don't think the quantity from the Mr Beer keg is worth it.
How's this look? Total is around $80.
Fermentation bucket
Bung/airlock
Stock pot
Autosiphon
Star San or Idophor (What's the difference?)
Is there any advantage to having a carboy as well? How long would I leave the beer in the fermentation bucket?
So if I wanted to do sours, I'd basically have to get 2 of everything?
Edit - actually, wouldn't this kit be about the same, but with an extra bucket but no stock pot?
Edit 2 - another pot, 36qt is good price, leaving this here so I can find it again.
I just got my first All Clad pan (saute style, vertical sides) off eBay; a little scratched up but only paid $85 shipped. It is a beautiful pan. If you dig deep enough in the reviews the one thing people hate or tolerate about them are the handles; why they don't have a top is beyond me. I am not too picky so am fine with it but they are pretty bad. I then found myself in need of a small saucepot and tried out the Cooks Standard line - very inexpensive tri ply and I am very impressed by the quality and ergonomics. Personally I'd pay less then half and get this and spend the rest of your money on something else, like more cookware or a nice japanese knife or cutting board.
I will warn you that calphalon does Not hold up to its name. I have purchased 4 pans by them and they didn't last long. the nonstick coating wore off way too quickly
what do you really use or need? there are 4 skillets, 2 saucepans and a soup pot.
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maybe not a full set but singles??
https://www.amazon.com/All-Clad-Nonstick-Frying-Cookware-Anodized/dp/B0170TFNXM/ref=sr_1_8?
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https://www.amazon.com/Cuisinart-622-30G-Classic-Nonstick-Hard-Anodized/dp/B0078P9D8K/ref=sr_1_3?
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https://www.amazon.com/Cuisinart-8919-14-Professional-Stainless-Saucepan/dp/B00NAU8VYY/ref=sr_1_16?
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https://www.amazon.com/Secura-Whole-Clad-Stainless-Induction-Cookware/dp/B004HAEWHQ/ref=sr_1_12?
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Dutch oven
https://www.amazon.com/Vremi-Enameled-Cast-Iron-Dutch/dp/B06WW463CS/ref=sr_1_27?
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https://www.amazon.com/Update-International-SPS-8-Induction-Stainless/dp/B0052Y5B08/ref=sr_1_18?
You linked the saucepan. I'm referring to the saucier.
http://www.amazon.com/All-Clad-Dishwasher-3-Quart-Saucier-Cookware/dp/B00029CYNU