Saucepans are one of the essential pots and pans in the pantheon of cookware. Despite its moniker, it’s a multipurpose and nearly indestructible part of any professional or household kitchen. The saucepan has a long and illustrious history in kitchens, where it is connected to the saucier, a similar but superior pan.
Stainless steel, cast iron, copper, and nonstick is a few materials used to make saucepans. Whatever the case, the idea remains the same: A wide variety of liquids may be handled easily.
Shaped like saucepans
Saucepans have a characteristic form with high sides, straight edges, long handles, and cover. Because of its low surface area to height ratio, it distributes heat evenly across the liquid in the pan.
Primarily, saucepans are designed to be used on a cooktop. It is available in many sizes, although the most common are 2-3 quart models. While it isn’t quite as large as a stockpot or a dutch oven, it has a lot more depth and isn’t as broad. Compared to a sauté pan, it is also higher and thinner.
An advantage of a saucepan’s height is that it can hold a large amount of liquid in a relatively small space. In addition, you won’t observe the spilling that you would in other pans because of the height. For example, if you’re planning to transfer the skillet with the water still boiling in it, it might be both messy and dangerous. However, the form of saucepans eliminates these issues.
Uses of saucepans
Regarding liquids, saucepans are the best tool for the job. It is a terrific option for stewing, boiling, preparing soups, and creating pasta sauces. Due to their size, they are not suitable for preparing stock or large amounts of foods like soup or stew: This is where the giant stock pot comes in. On the other hand, saucepans are ideal for creating smaller batches.
For a modest portion of pasta, the job of heating water is frequently assigned to saucepans. It is an excellent choice for mashed potatoes, risotto, lentils, and other grains that need to be boiled.
In a pinch, a saucepan that has been approved for use in the oven can be used to braise (although a saute pan is generally a superior choice for braising). A saucepan may double as a little Dutch oven if fitted with a cover. On the other hand, a nonstick pot should never be used in the oven.
In Saucepans, What Qualities Should You Look for?
You’ll want a saucepan that can withstand high temperatures without breaking down. In addition, since acidic meals like tomato sauce or soup are frequently cooked in saucepans, you’ll want a non-reactive metal. Stainless steel is the best material to use: Non-reactive stainless steel can withstand extremely high temperatures. Both of those requirements are met. Furthermore, stainless steel is dishwasher-safe, so you may use it repeatedly without fear of damaging it.
Why Not Try a Saucier?
While a saucier and a saucepan are related, the saucier is significantly preferable. Its supremacy may be boiled down to one word: form. What parallels and distinctions are there between the two?
A saucer’s rounded bottom corners are the most significant distinction between it and saucepans, even if it may not appear that way at first. In both cooking and cleaning, this has tremendous consequences.
Because of its sharp edges and straight sides, it is simple for food to get trapped or scorched in the corners of saucepans. It might make it tough to mix and clean.
Autor’s name – Mary Armitt