In general, sauces are best prepared in saucepans, as their name implies. You can use them to make a hearty stew or flavourful gravy. In addition, a saucepan is far more user-friendly than a frying pan, skillet, or pot when it comes to heating or preparing liquid foods. Knowledge about your cookware is essential, whether a saucepan is made of cast iron, copper, aluminium, or enamelled steel. Now there is million-dollar question: which material to choose?
Here is a comprehensive saucepan guide for choosing the best options.
Stainless Steel
Stainless steel saucepan, Image Source: Pexels
It is an excellent material since it is strong, long-lasting, and simple to maintain. Most kitchens have at least one saucepan made of stainless steel. They're durable and low-maintenance. Despite being a poor heat conductor, stainless steel retains heat well. These pots feature sandwich bottoms (with an aluminium or copper layer in the middle). It increases the rate at which heat is transferred from the stovetop to the bottom of the pot.
Steel Enamel
Steel-enamel cookware, like stainless steel, has a slow thermal conductivity and typically has a sandwich base. It has limited heat conductivity but high thermal mass. Therefore, it retains heat well. Pure steel-enamel utensils are ideal for an induction cooktop because they are more responsive to the magnetic field and heat up faster than pots with sandwich bases.
Enamel saucepan, Image Source: Pexels
Cast Aluminum
It has high heat transfer rates but low thermal retention. Cast aluminium pots and pans are convenient since they are lightweight, portable, and easy to clean with soap and water. However, simplicity often leads to brittleness, oxidation, and premature wear and tear. Compared to stainless steel, cast aluminium pans are better at transferring heat. It means they not only heat up rapidly but also dissipate heat rapidly. In addition, if the pan doesn't have a non-stick coating, cleaning it can be a pain.
Copper
Copper saucepan, Image Source: bigstockphoto
Copper has the highest thermal conductivity of any material but quickly releases heat into the atmosphere. You can guarantee that any commercial kitchen will have copper pots, as they are a favourite among chefs. In any case, due to its high conductivity, you can heat food to an exact temperature.
Copper cooking vessels require careful handling, which is a drawback. If you don't polish them periodically (once every six months at the very least) with a copper cleaner, their colour may fade. As an added precaution, avoid using abrasive utensils on these high-priced items if you want to use them for as long as possible.
Cast Iron
Since cast iron pots are not the best heat conductors, they are best used for stews that require a slow, even simmer for an extended period. These vessels can endure the high heat necessary to roast the meat to a wonderful crispiness. However, pure cast iron's susceptibility to rust is a significant drawback. If it worries you, stick with the enamelled versions, which require less upkeep.
Final words!
Which features you prioritise in a saucepan are best dependent on the types of food you most frequently cook. A heavy pan is preferable when making spaghetti sauce on a regular basis. For preparing caramelised desserts, you'll want a pan that's not too heavy and difficult to move about the stove.
