- Saucepans should be made of materials that are excellent conductors of heat, like copper or aluminum. Stainless steel is suitable if it has an aluminum or copper core or a thick, wide aluminum or copper disk bonded to the bottom.
- Nonstick saucepans are fine for
reheating foods, cooking plain vegetables and for sticky ingredients, but
not for sophisticated sauces.
- Classic saucepans have straight
sides but Windsor Pans, for reducing sauces, have flared sides. Sauciers are rounded to make it easier to mix ingredients and to brown foods before
adding liquids.
- A saucepan must be heavy for
its size and made of sturdy materials that resist denting and warping.
- Handles should be comfortable
and securely attached. The best saucepans have handles that stay
relatively cool.
Introduction
Saucepans are culinary workhorses, used to cook
everything from classic haute cuisine sauces to oatmeal. Because they perform
so many different functions, you’ll need several types, in several sizes.
Material
Saucepans must be made of materials that are
excellent conductors of heat. Copper is the most responsive to heat and is the
first choice for sophisticated sauces. Copper, however, interacts with food and
must be lined with tin, stainless steel or nickel. A tin lining will give you
the greatest heat conductivity but from time to time wears out and must be
replaced. A copper saucespan is ideal for delicate sauces because it not only
conducts heat effectively but it also losses heat quickly when the pan is
removed from the heat---a great advantage with heat sensitive recipes. If you
make sauces regularly, it’s helpful to have one copper saucepan reserved for
sauce work.
Aluminum heats well too, but acidic or alkaline
foods can cause it to corrode and give food an off taste. Anodized aluminum has
been treated to protect it from corrosion. You can use it with any ingredient
but it is not dishwasher safe and its dark color can make it difficult to see
subtle color changes in the foods you are cooking.
Stainless steel saucepans are the most versatile,
but to heat effectively, they must have an aluminum or copper core or thick
aluminum disk at the bottom.
Nonstick saucepans come in handy for preparing
simple foods like vegetables, for reheating foods like soup and especially for
sticky foods like oatmeal or rice. These pans don’t respond to heat as well as
other pans and are not recommended for fine sauces.
Design
Saucepans (like all stove-top pans) must have a perfectly flat bottom and sit on the burner without wobbling. They should also be heavy and durable, and resist denting and warping. However, they should still be easy to lift. Avoid thin gauge, cheap aluminum pots ---they dent easily and develop hot spots that can ruin food.
Handle
A saucepan’s handle must attach securely, preferably with rivets or thick, deep screws. Although it is always wise to use a potholder when you cook, the handle should stay as cool as possible. To cut down on heat, handles should be made of materials that are different from the pan or be hollowed in some way. Phenolic handles stay cool but are not broiler-proof. Wooden handles stay coolest but cannot be used in the oven, except at very low temperatures, and they are not dishwasher safe.
Saucepans usually come with lids. A good lid should sit on top of the pot snugly so it won’t rattle during cooking. Look for large knobs that stay cool or loops that leave room for potholders.
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