Get the scoop on saucepans: which ones you need, how to care for them, what to cook in them, and more.

Teflon, Ceramic, Anodized Aluminum: A Guide to Nonstick Cookware

Teflon, ceramic, anodized aluminum...if you are on the hunt for new nonstick cookware, you may be overwhelmed by the options. With nearly a dozen different varieties of pots and pans to choose from...

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What advantage does a straight-side saucepan have over a curved?

by E_M 11 years ago

Yes, it's me again. I really like the conical saucepans from Demeyere (and Ruffoni makes a great shape too) because I can get a whisk in there. So when would using a straight-side saucepan be pr...

Pot/saucepan for use on top of a griddle?

by zach272 11 years ago

I'm helping start a small restaurant in my dorm. We have no oven or range, but we do have a standard restaurant gas griddle. What I'm wondering is: is it possible to use the griddle as a range - th...

Villedieu Sauce Pans

by jabjos 12 years ago

I recently acquired a set of five sauce pans, the largest of which had the Villedieu stamp. Since all five look allike (except for the size) I assume they were all made there. They are all in goo...

Calphalon Commercial Saucepan on sale

by shallots 12 years ago

I should have asked here first. But a 2 1/2qt saucepan with lid for under &20 on amazon. I went for it. Now I need to know what to expect because I've never had any Calphalon before.

All-Clad Windsor Pans Instead Of Saucepans?

by blondelle 12 years ago

I really don't care for the tall narrow shape of the All-Clad 2 qt. saucepan, and the lack of a pouring lip. I much prefer the shape of their windsors or their reduction pans, and they have the lip...

replacing my saucepans/skillets

by aekap 12 years ago

I have finally decided that I am done with my nonstick pots and pans, and would like to replace them with something high-quality that I will have forever. My initial thought was to replace them wi...

Aluminum Fry Pan and Sauce Pan

by RunBe4UFly 13 years ago

Just came across some aluminum fry pan and saunce pan. NSF stamped on the bottom and "3004 Alloy" too. Anyone knows what that 3004 alloy is? Does anyone use aluminum pan anymore? Those pans look ...

Chef pan/Saucepan cook differently?

by pkpk 13 years ago

Is there a significant difference between the way a saucepan cooks and the way a chef pan cooks? Can they be used interchangably? The shape is different clearly but I am curious about the cooking d...

2 to 2 1/2 quart saucepan

by joettedj 13 years ago

I'm looking for a good 2 to 2 1/2 quart saucepan to replace an older Saladmaster model that I really liked...don't like the All-Clad version which is too narrow with high sides. Anyone recommend an...

Differences Between Sauce Pans, Sauciers and Chef's Pans

by omotosando 13 years ago

Not being an expert in the kitchen, I'm a little confused by the differences between sauce pans, sauciers and so-called "chef's pans." Do I need all three? Is there some reason I might prefer o...

sauce pan or saucier?

by ktown378 14 years ago

hey guys, i greatly appreciate all the replies to my cast iron question. got another one for you though. i'm looking for a 3 qt sauce pan or saucier. which do you prefer? or do you own both?...

How Big is Your Favorite Saucepan?

by Zool 14 years ago

I'm looking for the Perfect Saucepan, and I already know what kind I want--I think--but I don't really know what size I need! I'm one person, cooking mostly for myself, but occasionally for other, ...

Ruined saucepan?

by Paul Lukas 14 years ago

I'm sure this has been asked umpteen times on this board, but I can't seem to find a past discussion of it, so: I stupidly left some apples, sugar, and butter unattended on the stove, and the res...

Saucepan vs. Saucier

by Marge 14 years ago

Could someone please explain the difference to me--and when would you use a saucier as opposed to a saucepan? I am in the process of requesting some gift pots. Thanks!

butter in saucepan till the milk solids brown??

by obermeier 15 years ago

For any bakers out there: I'm wondering what function it serves when you melt butter in a saucepan till the milk solids brown??? Its used in a base for a plum tart with a couple of tablespoons ...

Simmering in Non-stick Saucepan -- is it okay?

by DanaB 15 years ago

Hi all -- I know you are not supposed to cook on really high heat in a teflon/non-stick saucepan, but are there any problems associated with long-term simmering at a lower temperature? I like to...

What's the difference between sauce pan and casserole?

by LB 15 years ago

I know that the sauce pan has a handle and the casserole pot doesn't, but besides that, what's the difference? Is the base different? Does it affect the way food cooks? Thanks!

Saucier or saucepan? Whats the purpose of either?

by srf 15 years ago

Looking to buy something for boiling eggs, making oatmeal, preparing rice/rice pilafs? (for one person)

saucepan advice requested

by Smokey 15 years ago

I recently managed to completely blacken the inside of a 10-15 year old Revereware 2 qt. saucepan, and no amount of scrubbing can get it clean. It was nothing special, but I'm now in a position to...

How to steam broccoli in a saucepan?

by David in Olympia 16 years ago

I messed up. I either had too little water in the pan, used too high of a heat setting, or both, because I got charred broccoli stuck to the bottom of the pan. Can someone tell me how to properly...

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