A pilot study conducted by the NPD Group shows that, on any given day, 75% of Australians prefer home-cooked meals. When the priority for convenience is higher than effort, 9 out of 10 Aussies still prefer cooking at home with store-bought ingredients. With the variety of recipes available online and the willingness of people to cook and eat healthily, it helps them to have a diverse set of cookware at home that caters to all their needs. 

A saucepan is one of the basic utensils found in kitchens worldwide. But it might be difficult to differentiate between saucepans, saute pans, stockpots, sauciers and all other variants that are available in the market today. So, here is an overview of them.

A Brief History and Introduction About Them

Saucepans are usually made of metal, are circular with tall sides and long handles. The higher sides help fit more food and liquid in the pan. And they also provide a larger surface area. When one pairs these qualities with their small bases, they form the perfect set of features to distribute the heat equally on all the sides of the pan. The saucepans have relatively taller sides when compared to their width when compared to other pots.

They were first invented in the 17th century and were mostly used for making sauces. Hence the name. As the kitchens advanced and the cuisines diversified, people started using them for preparing and heating other dishes. They are made of different materials including, steel, aluminium, copper, enamel, cast iron, non-stick coated and some come with glass lids.

Different Uses of a Saucepan

The most typical use for saucepans is cooking or boiling something liquid. Therefore, they are fantastic utensils to cook sauces, stew, soup, gravy, boil water and milk, simmer and more. As they are made of metal and have a small base with a larger surface area, they are great for reducing sauces, sauteing and braising ingredients.

They are great for cooking pasta, risotto, lentils, deep frying, shallow frying and mashed potatoes due to the equal heat distribution, retention, conductivity and steam containment features (with a lid). They are also perfect for reheating small amounts of liquid-based food.  

Things to Consider During Purchase

  • One must pick the utensil coated with non-stick Teflon only if they know how to maintain it and use it with appropriate heat. Teflon is a plastic layer placed on top of the metal to ensure that the food does not stick. So, if one overheats the metal over the prescribed limit, it might melt.
  • A good-quality saucepan is durable, reliable and long-lasting. It may be a little expensive, but one must always consider buying cookware from trusted manufacturers who ensure safety, quality and durability. It is an economical and healthier option in the long run.
  • Consider if the utensil is reactive or non-reactive. The cookware made of cast iron, aluminium and unlined copper could react to acidic food affecting its flavour.
  • Heat conductivity is the next feature to look for. Aluminium, iron and copper are great conductors but can be reactive, while steel may be a bit slower, but it conducts the heat evenly and is non-reactive.
  • Copper pans are made of a semi-precious metal, making them relatively expensive, and aluminium can discolour if not taken care of. But they are great for cooking under high heat.
  • Glass pans are non-reactive, but one must use them carefully and for low heat cooking to avoid chipping.

Also, read about Maintaining Gas Heaters and everything about it. You can also read many other articles on our website.

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