Making the right choices with cookware is highly necessary to ensure your kitchen operates without any hassle. From stockpots to dutch ovens, buying essentials that serve multiple cooking needs might seem like a grab deal. On this note, a saucepan can handle all your liquid cooking, from boiling some water to getting you the pasta sauce. The ease of handling and versatile options in this section has made these pans- the chef’s favourite choice. And for novice cooks, these pans are the safest and multi-purpose saving option- they don’t blow your budget too! However, when shopping for a stewpan, considering aspects from several dimensions becomes crucial.
Four factors to consider while buying saucepans
Around 76% of Australians cook enough food for dinner to ensure they can have leftovers for lunch the next day. In such cases, a saucepan can be handy cookware essential to simmer dinner in minutes. Maneuvering these pans is super easy and having one can help you save so much on food wastage and learn to cook better! To ensure that you land on the best choice, remember to consider these factors before a buy:
Of course, the very first notable product spec with any cookware for that matter is the material. With pans, you have a variety of options based on different materials. Aluminium pans have been a timeless choice with their sturdy enamel coating and easy-to-clean properties. However, they are not ideal for cooking acidic foods, as they are prone to acid stains and aren’t very durable. Other options include cast iron pans that can retain heat better but might rust over time. To avoid this, you can go with non-stick-coated cast iron pans. However, these have no guarantee of durability.
Copper has similar properties to aluminium concerning acid foods but is highly long-lasting. Stainless steel pans are the new favourite. They last long, have no perplexities with acidic foods, are easy to clean, and cook even on low-flame.
- Your hob
You will not want to invest in a pan that is not compatible with your cooking hob. So, it is necessary to know which pans can go on what types of hobs. If you have a gas hob, you can pick any lightweight pan provided that they have sufficient base coating. However, if yours is a ceramic hob, you will have to avoid copper and glass pans. Instead, the best choice would be hard anodised stainless steel pans with a thick base. And on inductions, remember to use only stainless steel and cast iron pans with iron bases.
- Enamelled or non-stick?
Nextly, you will have to decide between pans with a non-stick internal coating and a ceramic/cast iron enamel coating. You can go with non-stick pans if you are looking for pans to cook fatty food and often feel exhausted cleaning the excess fat and oil sticking to the surface. Also, most pans are aluminium or stainless steel and come with a non-stick coating. However, if you are looking for a durable and long-term usage pan, enamelled pans must be a better option. The enamel coating is usually tougher and resistant to heat, scratches, and stains.
- Size and other features
The size factor solely depends on buyer preference. However, make sure to differentiate between a saucepan and other pans. Also, if you are looking for a minimal-use pan, do not buy heavy ones. If you use electric hobs, make sure the pan has a flat base. Likewise, if you use a dishwasher, check if the pan is compatible. Finally, look out for pans that come with cooling handles and lids for better convenience.
Alison Lurie is a farmer of words in the field of creativity. She is an experienced independent content writer with a demonstrated history of working in the writing and editing industry. She is a multi-niche content chef who loves cooking new things.