Welcome to my May Equipment Corner and this month I’m featuring Sauce Pans. Whether you are just learning how to cook or more advanced in your culinary skills, you may still ask yourself, “What is the purpose of the Sauce Pan?” Sauce Pans are high-sided, flat-bottomed pieces of essential cookware used on stove tops to heat food and in reducing sauces. Like all cookware, they can be made of a variety of materials which I will discuss further along in this post. Sauce Pans are usually sized between 1 quart and 4 quart and most often have lids.
Sauce Pans
So, let’s get started…Take inventory of what you own and the condition of each piece. Are your pieces dented and scratched? You may be in the market for new. Think about the foods you may or will be preparing like sauces, steaming vegetables. Ask yourself what sizes will you actually use based the number of people in your family or will be entertaining? What type of cooking surface do you have or may be purchasing in the near future? Any material will work on a gas stove. However, smooth, glass-top surfaces require even, flat-bottomed, straight-edged cookware; no warped bottoms. Induction stoves work best with stainless steel cookware. Many suggest bringing along a magnet while shopping. If the magnet sticks inside to the bottom of the sauce pan, then these pans will work on an induction stove-top. Remember don’t over buy and look at your storage space. Most cookware is dishwasher safe but I recommend hand washing your cookware to keep it looking new longer. Dishwashers these days are extremely hot and can dull the cookware finish.
Many brands of cookware are available online like All-Clad, Calphalon, Cuisinart, Le Creuset, Farberware, and Tramotina to name a few. But shopping online has its limitations initially. I like to touch and feel what I’m buying because of weight differences. Once you know what you’ll be purchasing, buy online. You need to be aware of how heavy your pans will be when loaded with food if you’re thinking of purchasing, say cast iron? I recommend saving cast iron purchases for Dutch Ovens. You won’t use them as often. Check for oven safe temperature for your cookware from the manufacturers information enclosed. If package directions say oven safe to 450 degrees, don’t exceed this temperature suggestion.
Earlier, I mentioned the variety of materials Sauce Pans are made of. Here’s the breakdown:
Non-stick – not for searing; won’t brown food; good for easy cleanup; good way to eliminate fat from diet; scratches easily; no metal utensils
Un-coated – stainless steel or hard anodized aluminum; choice for searing, browning and braising; harder to clean up
Cast Iron – not practical for everyday use; heavy; keeps food warmer longer; can have enamel coating; extra elbow grease needed to clean
I hope I have made your Sauce Pans purchase easier and less complicated. I personally suggest having one, two, and three quart size sauce pans in your inventory as they will be used quite often. Visit your local department or specialty store for stock choices.
Until next month…Happy Cooking!
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