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Cookware

How much of a role does vessel height play in boiling?

cheesyonion | Feb 4, 202001:00 PM     19

I’m buying a large saucepan (sauce pot) for boiling pasta and big portions of vegetables. I initially decided on the Fissler OP 20 cm ‘stew pot’ (3.9L, height: 18 cm, 2.2 kg) — but then I saw the Fissler OP 24 cm ‘casserole’ (4.6L, height: 13.5 cm, 3 kg), and I thought, ‘Well, why not just just get the larger one?’, my reasoning being that it’s not much heavier, the capacity isn’t overkill, but that its large diameter will be more versatile (I could, for example, sauté in the 24 but would struggle in the 20). It’s also not much more expensive. However, if versatility means doing lots of little things mediocrely, I’d rather just get the best tool for the job. So my question is: will the increased height of the 20 cm allow it to boil water better than/ aid in the cooking of vegetables more than the 24 cm?

I should also note that, in the not-too-distant future, I plan to get the Fissler 28 cm (7.2L) rondeau, of which the above 24 cm is just a smaller version, so I don’t know if I’d actually use the 24 cm for any of the ‘versatile’ tasks that currently exist as a vague fantasy in my mind. If I wanted to batch cook (which I do a lot), why wouldn’t I just go for the larger 28 cm rondeau? I’ve just bought a 24 cm saute (rondeau shape, but the height of a saute pan), which is more for smaller portions. I can’t think of a situation in which I’d want to make 4.6L of food but not 7.2L.

Obviously, if Pan 1 can do tasks A and B, and Pan 2 can do A, B, C, and D (with A and B being done at least as well in Pan 2), then I’d get the latter; but I don’t want a jack-of-all-trades pan that I never have any use for because it doesn’t do anything that my other pans can’t already do. What do you think? Is there any utility in ‘upgrading’ to such a pan, or should I just stick with the 20 cm one? Also, I should note that I’ve ordered a 2L Fissler OP high saucepan, and I plan to order a 2.5L Fissler OP ‘stew pot’, both of their roles being a saucepan for cooking rice, sauces, reheating food, etc. (I don’t mind that they’re of similar capacities because often I need two of the same pan at the same time). I haven’t found a 3L saucepan(/pot) that ticks all the boxes yet (other than the Atlantis, but, after ordering a ‘factory reject’, I wasn’t impressed by the tinny sidewalls which seem a lot less durable compared to those of the Fissler OPs).

Thanks

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