Steel pans

A saucepan has one long handle and is more compact than a cooking pot. This makes it ideal for smaller quantities: sauces, soup, milk, eggs, or porridge. A cooking pot has two short handles and is intended for larger portions, such as pasta, potatoes, or vegetables. For everyday precision cooking on the stove, reach for a saucepan; for a large pot of water, a cooking pot is usually the better choice.

Not automatically. Stainless steel is not naturally magnetic (the commonly used 18/10 alloy is barely so), while induction cooking requires a magnetic base. Quality brands solve this with a special magnetic base construction, allowing their stainless steel saucepans to work on induction without any problems. Want to be sure a pan is suitable? Check the induction symbol on the product page or choose directly from the collection of induction saucepans. Switching from gas to induction? Read our blog from gas to induction: what to look out for.

That depends on your cooking style. A stainless steel saucepan is the best all-rounder for everyday use: durable, easy to clean and suitable for virtually all heat sources. A ceramic, PFAS-free saucepan is ideal for those who want to cook lightly and with little oil. Cast iron is perfect for slow simmering and reducing, and copper gives you the fastest, most precise heat control for delicate sauces. So there is no single material that is best for everyone; it depends on how you cook.

For one or two people, a 14 to 16 cm saucepan is most practical. If you cook for a family or regularly make larger portions, 18 to 20 cm is better. Also consider the capacity: a 16 cm saucepan has an average capacity of about 1.5 liters, while an 18 cm model usually holds around 2 liters. This way, you can choose a size that suits what you usually prepare.

Burning food is a common frustration, especially with milk. It is usually caused by a base that is too thin, heat that is too high, or not stirring enough. The solution: choose a saucepan with a thick, multi-layered base that distributes heat evenly, heat it gently over low to medium heat, and stir regularly, including along the base. A handy trick with milk is to rinse the pan with cold water beforehand; that thin layer of water helps prevent burning. If you choose stainless steel, the right preheating technique makes a huge difference. We explain that in our blog cooking without sticking in a stainless steel pan.

That varies depending on the model and material. Stainless steel saucepans are usually dishwasher-safe. It is best to wash saucepans with a ceramic or other non-stick coating, as well as cast iron or copper pans, by hand: this significantly extends their lifespan. Always check the product specifications for the recommended cleaning method. Want to know more about care? Read how do I care for my pans?

A saucepan with a pouring spout has one or two pouring lips on the rim, allowing you to pour sauces, milk, or gravy with precision without spilling. This type of pan is also known as a milk pan and is particularly useful for liquid dishes or pouring over sauces. If you prefer to keep your pan covered, take a look at the saucepans with lids.

It is best to wash your saucepan shortly after use with warm water and mild dishwashing liquid, and use a soft sponge to prevent scratches, especially with a non-stick coating. First soak on baked-on residue and avoid scouring pads and harsh cleaning agents. After washing a cast-iron saucepan, dry it immediately and occasionally treat it with a thin layer of oil to prevent rust. Keep a copper pan shiny with a special copper polish. You can find all maintenance tips in our blog how do I maintain my pans?

A lid retains heat and moisture better, allowing dishes to cook faster and saving energy. It is also useful for keeping dishes warm after cooking. When purchasing, pay attention to the type of lid: a glass lid allows you to monitor the cooking process without opening the pan, while a metal lid is generally sturdier and more durable. View the models in the saucepans with lid collection.