Saucepan Guides

The everyday pot for grains, sauces and vegetables

A saucepan is a tall, straight-sided pot with one long handle and a lid. It's the workhorse for rice and grains, sauces, blanched vegetables, oatmeal and reheating. Its tall sides slow evaporation, which is what you want for simmering and steaming.

A 3-quart is the most useful single size for most households, with room for rice for four, a batch of sauce or blanching vegetables. Add a 1.5- or 2-quart for small sauces and single portions, and a 4-quart if you cook for a family. Fully clad walls matter in saucepans more than you might expect: thin-walled pans scorch cream and sugar at the edges.

Start here

• What size saucepan do I need? Sizes by household and task.
• Stock pot size guide When to step up to a stock pot.
• Best stainless cookware Construction basics.
• Copper Core worth it? The case for a copper core saucepan.

Saucepan or saucier?

A saucier has rounded sides, so a whisk reaches every corner. It's ideal for custards, risotto and pastry cream. A saucepan has straight sides and is more versatile for boiling and steaming. If you only own one, choose a saucepan.

Saucepan materials

Fully clad stainless is the most versatile choice for saucepans: even heat up the walls, a non-reactive surface for tomato and wine sauces, and oven safety. A tri-ply stainless nonstick saucepan makes oatmeal and polenta cleanup easy. A copper core saucepan gives the fastest response for delicate sauces and custards.

Lids and handles

A tight-fitting lid matters most for rice and steaming. A long, riveted handle stays cooler on the stovetop, and a helper handle helps on 4-qt pans.