Best saucepans according to redditors

We found 125 Reddit comments discussing the best saucepans. We ranked the 72 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Saucepans:

u/agentpanda · 32 pointsr/Cooking

Alright- I'm gonna throw at you my standard 'I've got cash to buy new cookware: what do I get' list. It's pretty much the same for a guy/gal who just got divorced, a dude/lady moving out of the dorms and into their first apartment, or really anyone who is working with nothing but some bare cash and wants to turn it into food.


  1. 10 or 12 inch cast iron pan - Lodge. Goes for $18 on amazon. You want this for 'general purpose' preparations; that's essentially putting heat on anything that isn't fish or eggs (more on that later). You're gonna get it pre-seasoned so some regular maintenance (eg. make bacon in the pan once or twice a month) will keep it just fine. Wash it with soap and water after each use, dry it thoroughly, don't ever let it sit in water (it can and will rust). It'll last longer than you. This isn't going in the dishwasher- sorry. But it's easy to clean and will reward your patience. Steaks, pan pizza, shallow frying, roasting a chicken, fajita veggies, making quesadillas, pan nachos, whatever it is that isn't fish or eggs goes in this pan.

  2. 6qt enameled dutch oven - Also lodge. Goes for 50 bucks on amazon. This is your big-deal saucepan for building tomato sauces, stews, soups, deep frying (get a fry thermometer), braises- anything where you need a lot of liquid and need to put some heat on that. It's enameled because acids can leech into raw cast iron and alter the flavour of your food; and tomato is acidic (for example). Making short ribs? Sear 'em on the stovetop, move the pot into the oven for a final braise. This sucker will also last longer than you. Yea- it's dishwasher safe, but if you want it to stay pretty wash it by hand- it takes a few seconds and she's a pretty looking thing. Treat her right.

  3. 12 inch stainless pan Tramontina, 18/10, Tri-Ply, fully Clad 60 smackos on the ' You don't really need this per-se if you've already got your 12" cast iron, but if you go 10" on the cast iron (which I recommend, they're heavy and 10 is easier to manipulate), snag this puppy in 12". She's your go-to roaster for things that won't fit in your 10", for example. Or if you're prepping a multi-course meal she's available when your cast iron isn't.

  4. Nonstick pan any cheapass pan will do this one is $12, so whatevs. This pan has exactly two uses, so listen carefully. Eggs. Anything egg-based (except quiche since that goes in the oven- but fuck quiche, and poached eggs since they go in water)- so omelettes, eggs over easy, eggs over hard, eggs scrambled, crepes. Fish. If you need to put heat directly on fish it goes in this pan. Abuse the piss out of this thing if you want to, but the second anything starts sticking to it- throw it out and have a new one shipped amazon prime. This is disposable just like every piece of nonstick cookware in the world because none of them last forever, and ignore anything that tells you differently.

  5. Stock pot specifics are also unimportant this one is 22 dollarydoos. This pot has 3 major requirements- it needs to be big, it needs to have a lid, and it needs to be big. Nothing crazy or special about this thing because it only has a few major uses: bringing liquids to a boil/simmer is one of the major ones. This is where you'll make your stocks, boil your pastas, and really that's about it. Water should be the first thing in this pot most of the time.

  6. Saucepan don't really care about this one either- here's one I think it's $30. Just like your stock pot- this is for liquids (sauce pan- duh) except smaller. Late night ramen, rice, and steamed milk are going to be its biggest uses initially. Over time? It'll take anything your dutch oven doesn't have to do, and anything your stock pot doesn't want to do. Requirements? Lid. Handle. That's about it.


    You'll notice the startling lack of any 'set' or anything of that sort here. That's because sets of pots you don't need are dumb. You'll note none of these have glass lids, that's because glass breaks. You'll note none of this stuff costs a fortune, and that's because it doesn't have to. This setup can handle 95% of cooking tasks without breaking a sweat, and without your credit card company celebrating the new statue they can build outside their main office because of all the money you spent. Leftover cash? Buy a knife, get a few wire racks and baking pans, and buy a nice cut of steak, some pasta, some salmon, and veggies to try out your new gear.
u/scapermoya · 27 pointsr/castiron

IMO the best scrambled eggs are made in a small saucepan, and it's easier if it's non-stick (I use this one).

I learned from watching Gordon Ramsay videos, like this one. The method of adding the eggs to the pan while cold alongside cold butter and stirring, alternating on and off of heat, makes the most amazingly soft and rich eggs I've ever eaten. I'll never go back

u/ManicOppressyv · 13 pointsr/raisedbynarcissists

Silicone spatula's are one of the greatest inventions ever for no stick. Be sure to spend some money, buy a small and large saute pan in no-stick, a small, medium, and large pot, and practice. Then, once you have some XP and level up, get a large stainless saute pan like this:

Cuisinart MCP33-24HN MultiClad Pro Stainless 3-1/2-Quart Saute with Helper and Cover

You can use it for most things, and it will heat a lot more evenly. Build from there. Get a good 8" chef knife set like this:

J.A. Henckels International 31419-001 Fine Edge Pro Starter Knife Set, 3-piece, Black/Stainless Steel

and a magnetic knife holder:

Magnetic Knife Strips, 15 Inch Magnetic Knife Storage Strip, Knife Holder, Knife Rack, Knife Strip, Kitchen Utensil Holder, Tool Holder, Multipurpose Magnetic Knife Rack

And you're off to a great start. Knife blocks are a waste imo. Good luck and have fun! Learning to feed yourself and others is one of the best things you can do.

u/ewhuff · 10 pointsr/castiron

Found the same one on amazon for those of you who are looking to get one.

u/JustSomeBadAdvice · 9 pointsr/relationships

> berstared

> Bertstared

Is this some sort of animal-stare? Or a sesame street stare?

> I just feel that if he wants me to do something, he should too, instead of being a hypocrite.

So the real question is, why the fuck are you even putting up with this bullshit? Who CARES. Buy your own damn pots/pans. Here, $25 shipped with prime(which you can get free as a student I believe). Or this set, $36 with fucking everything. I believe walmart has a full set for $20 as well.

Is he being childish. Probably, but who the fuck cares? At the first sign of that passive aggressive bullshit I'd just say... Ok, you keep your pots, I'll buy my own, don't touch mine.

u/_neutrino · 9 pointsr/IndianFood

I like Veg Recipes of India for cooking how-tos but that's more Northern style.

BUT I've got good stuff for your other question:

For ideas, you can read Mark Bittman's guide to setting up a minimalist kitchen and The Kitchn's guide.

Since you're focusing on (I assume) stove top Indian style food for one person, I'd say you'd want a pressure cooker (because lentils), one small sauce pan and a larger skillet to start out. If you're cooking the style of food I think you are (dry toast spices, remove from pan, brown some meat, remove from pan, add back spices and veg to make a gravy, add back meat) your highest priority should be that skillet, you can do everything in that, and it can go into the oven if you want to bake some fish or even roast a bigger cut of meat.

You'll notice these pans aren't "non-stick" - if you use just a bit of oil/fat that's actually better than buying non-stick. The non-stick coating will eventually flake off and you also can't take it up to higher heat in the oven. If your meat is sticking to the pan, let it brown for longer :) I have only one small (8" I think) non-stick skillet that I use for scrambling eggs so that I don't have to use half a stick of butter on them.

All-Clad is a very good brand, Cuisineart is a good value. TJMaxx / Marshalls will sometimes get All-Clad stuff in at a good discount. You're looking for a heavy bottom on those pots and pans - that will help them heat evenly so you can toast your spices and not burn your gravies.

u/aureliano_b · 9 pointsr/ChapoTrapHouse

I don't have time to make sure it's comprehensive and everything but I can throw some stuff together real quick:


You really only need 2, a chef's knife and serrated knife. A pairing knife is occasionally useful but rarely necessary. If you really like sharp knives, buy a whetstone and learn to sharpen, cheap knives can get just as sharp as expensive ones.

u/chaostardasher · 8 pointsr/ketorecipes

Marshmallows are so delicious but the kinds you find at the grocery store are PACKED with sugar and carbs. Store-bought marshmallows such as Kraft Jet-Puffed have a whopping 24 grams of carbs and 17 grams of sugar per serving. Those marshmallows would blow your blood sugar through the roof!

This awesome recipe though has no sugar and 0g net carbs. Plus it only uses five ingredients. Check it out below with more details and tips at the source link




Servings: 24 Jumbo Marshmallows (~38 grams each)

Prep Time: 20 Minutes

Resting Time: 4 Hours


  • 1 1/4 Cup Water, divided
  • 3 Tbsp Gelatin (we used Great Lakes Pure Beef Gelatin which you can get on Amazon)
  • 3 Cups Allulose, plus an extra 1/4 cup for dusting (we used the ChipMonk blend of Monk Fruit and Allulose: AlluMonk. You can find other allulose brands online as well)
  • 1 Tbsp Vanilla Extract (we used McCormick, but any brand should work fine)
  • 1/4 tsp Fine Sea Salt
  • Optional food coloring if you want colored marshmallows


  • Lightly grease two 8x8 square baking pans OR one 9x13 baking pan with pan spray and line the pans with a strip of parchment. We recommend spraying the pans once more to grease the parchment.
  • Add 1/2 cup water to a bowl. Sprinkle the gelatin over the water and immediately whisk the gelatin into the water. Set the gelatin mixture aside to bloom while you make the allulose syrup.
  • In a medium heavy-bottomed saucepan, pour in the remaining 3/4 cup water and whisk in your 3 cups of allulose. Continually mix while you heat the pan up on your stove. You want to heat the mixture to 240 degrees Fahrenheit. Use a candy thermometer or digital thermometer to continually monitor the temperature.
  • Once the allulose syrup reaches 240 degrees F, carefully add the hot syrup to the gelatin mixture in your other bowl. Add in the vanilla and salt and start to mix either using an electric hand mixer or a stand mixer. You do not want to do this by hand, trust us! Turn the mixer speed up to medium and whip until the marshmallow begins to thicken and lighten in color. At this point, you can turn the mixer up to high speed without the liquid making a giant mess. Whip on high for at least 15 minutes. You will know it's done when the marshmallow is VERY thick, glossy, cool to the touch, and holds firm peaks.
  • If you want to color your marshmallows, add in a few drops of food coloring during the mixing process.
  • Working quickly, use a rubber spatula to scrape the marshmallow into the prepared pans. Use an offset spatula to smooth the surface as much as possible (you can oil both spatulas to help prevent sticking if you want to). Allow the marshmallows to set for at least four hours or overnight.
  • Using a blender, grind the additional 1/4 cup of allulose for dusting until it's the consistency of confectioners sugar.
  • Use the parchment paper to lift the marshmallow out of the pans. Using an oiled knife, trim the edges and then slice the marshmallows into strips. Dust the surfaces of each marshmallow strip with the powdered allulose. Then slice the marshmallow strips into squares and dust the cut sides.
  • Store the marshmallows in an airtight container. Or, lightly cover the container with a paper towel and allow them to dry out overnight, undisturbed.

    Recipe Source:
u/ozebb · 7 pointsr/Cooking

I know food processors are nice, but half the budget? I'd work on my knife skills and spend that money on a saucepan (non-stick for eggs, though a saucepan isn't ideal), maybe a strainer, and whatever else suited one's personal cooking style (I don't think my kitchen would feel complete without a rice cooker/steamer, for example).

u/dtwhitecp · 6 pointsr/Cooking

Is a hand blender really essential? I would add these things:

non-stick skillet

enameled dutch oven

normal kitchen tools

stockpot with steamer insert - many other options for this kind of thing too

And then probably a couple of normal saucepots.

If you want to roast poultry it's nice to have a roasting pan, too.

u/MisterNoisy · 6 pointsr/Cooking

If it were me, I'd probably go with something like this:

u/ProRustler · 6 pointsr/Cooking

I put 1/2 cup popping corn in with ~1.5-2 tbs of coconut oil into your standard 3qt sauce pan, cover with the lid and set the stove to medium-high. Drizzle some honey or balsamic on your finished product. I can't stand that nasty microwaved stuff anymore.

u/bennybenners · 3 pointsr/Cooking

Irregulars from All Clad are amazing. It may have a scratch or two but it will still last a lifetime.

I highly recommend the 3 quart All Clad saucepan and the 12 inch fry pan.

These are my two favorite pans.

u/wee0x1b · 3 pointsr/Cooking

You can't go wrong with a 12 inch non-stick skillet and a 3 quart saucepan. Cast iron is great, too, but requires some care. I think this skillet and this pan ought to set you up. You might also want a larger pot for boiling things. Something in the 6 quart range is the smallest I'd go on that.

A slow cooker (crock pot) is a nearly foolproof way to cook things. You add some meat, some liquid, veggies of some kind, then spices, turn it on and come back after work. It can get a bit one-dimensional after a while, though. But they are cheap and easy to use.

As far as what to cook, if you want to make stuff that i sextra simple but extremely tasty, give Sam The Cooking Guy a try. All his recipes have store-bought things and not very many of them, but they are almost always good. Easy, too. He's sort of geared to newer home cooks.

For example, here's a recipe for pasta with roasted tomatoes. Five ingredients and is insanely easy to make. You slice the tomatoes, add garlic, salt+pepper, some oil and roast them in the oven while the water heats up. Boil your pasta, tomatoes are done when the pasta is done. So toss them together and maybe add some basil and parmasean cheese. That's it.

Do you own a grill? How about a grilled salad? Something you can make in like 2 minutes that probably your GF or friends have never eaten, but will love.

Another easy one is shrimp tacos. Again, six ingredients, takes about 5 minutes, and everything comes from the grocery store. You can do that one on a random Tuesday after work, no sweat.

u/tigerlady13 · 3 pointsr/RandomActsofCards


The definition of a hard boiled egg depends on the consumer - varies depending on what consistency you want! Here is a recipe with some guidance for you u/jackschocolatecake.


6 large eggs, cold from the fridge
Cold water

Slotted spoon


Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs.


  • For soft-boiled eggs: 4 minutes
  • For slightly soft-boiled eggs: 5 minutes
  • For custardy yet firm soft-boiled eggs: 6 minutes
  • For creamy hard-boiled eggs: 7 minutes
  • For firm yet still creamy hard-boiled eggs: 8 minutes
  • For very firm hard boiled eggs: 9 minutes
u/thyman3 · 3 pointsr/AskCulinary

Cross posting in this thread:

I've been trying new techniques and recipes lately, and have found a hole in my current arsenal of cookware. Specifically, I need a deep cooking vessel for things that combine high heat, constant stirring, and a lot of liquid. Think risotto... high, even heat to sauté mushrooms/onions, too much liquid for a skillet, and too much stirring for my straight sided saucepans.

I've narrowed it down to Option 1: a stainless, bowl-shaped saucier from all clad, mauviel, etc, or Option 2: a medium sized enameled dutch oven from Le Creuset. Option 2 is obviously more versatile, but Option 1 is cheaper. Plus, I'm getting pretty good at sous vide, which replaces one of the big uses of the LC (braising).

So here's my challenge for all the more experienced cooks out there, convince me one way or the other!

u/16km · 2 pointsr/AskCulinary

/u/GeorgesDanton provided some good info.

The web restaurant site doesn't work for me, my privacy blocker blocks it...

Personally I'd avoid the sauce pan. I bought the 2 qt version. It might be because I had crappy roommates, but the pan didn't last and the base heats unevenly. If you're boiling pasta or heating up a sauce, it'll probably be fine. I like the OXO Tri-Ply line, but it's a bit pricey.

I've tried a bunch of stuff from the CuisinArt Chef's Classic line and didn't like it. I haven't tried their MultiClad stuff.

Depending on what you're looking at for restaurant grade stuff, most of it is designed to take a beating, and be cheap to replace.

Most of the commercial fry pans I've seen are all aluminum with a non-stick coating. This will provide better heat distribution, but if the coating gets scratched, the pan is bad. Clad cookware provides the benefits of heat distribution of aluminum, but it's bonded with stainless steel, which won't react with food, but is a poor heat distributor (which is why some pots and pans have an aluminum disc). Commercial cookware is not designed for presentation, so they'll get ugly pretty quick. Restaurant pans are probably less likely to warp (if you're comparing to a generic grocery store pan).

Durability really comes down to how you treat the pan. Most inexpensive home cookware is designed to be used over a max of medium heat. So like in the saucepan you linked, high heat could melt the glue holding the aluminum-disc to the bottom of the pan.

The more expensive home line equipment is designed to last forever. People hand down All Clad and Le Creuset pots and pans. Calphalon and CuisinArt are usually replaced every few years.

What type of things are you trying to cook, and how much are you looking to spend on things? And what do you want from your cookware? For instance, a lodge pan can take abuse and last forever, but you'll have to build up seasoning and avoid cooking certain items.

u/NaStanley · 2 pointsr/food

I used a small pot and filled it with corn oil. The pan was around this size

I fried the chicken for around 11 minutes each or until they were golden colored.

u/grogamir · 2 pointsr/castiron

I have a small cheap 2 quart stainless steel pot and a large 1 gallon pot and then a couple cast iron pans. The pots are only for making pasta/rice or a really big meal that won't fit in my big cast iron.

faberware 2 qt pot

u/Morineko · 2 pointsr/BuyItForLife

We've been using this one for about a year, I've had one of their other pots for about 6 years now, and it's still in great shape. I really like that the handles have a silicone area, so they stay touchable, even when it's been on the stove.

u/Steelersgirl20 · 2 pointsr/Random_Acts_Of_Amazon

I'm starting college this fall actually! In a few weeks! But I may be moving into an apartment and I need some skillets and stuff and this would come in handy :)


Thanks for the contest!

u/faithdies · 2 pointsr/Cooking

Can you just get it delivered from Amazon?

This is the non-stick I have:

And, while I have an all-clad stainless, I have heard the cuisanart multiclad stuff is really close:

Also, this is, pretty much, the universally accepted entry/cheap chefs knife to get:

u/juggerthunk · 2 pointsr/Cooking

I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.

I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.

Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.

u/doggexbay · 2 pointsr/pho

12 quarts. Nothing too expensive. Think $50, not $100. You want riveted handles, no exceptions.

Cuisinart is a brand name that has some fairly generic, totally fine options in the $40–70 range.


Less cheap

Amazon also sells Winco, which is a brand you're likely to see at a kitchen supply store. Something like this is great.

On the extreme cheap end, Family Dollar actually carries a solidly-made 12qt stockpot for $10, but I gotta say it's made of such thin aluminum that it takes fucking forever to bring to a boil because the heat just seems to dissipate right off of it. I recommend Cuisinart or Winco, and don't suggest you look at anything by All-Clad. There is absolutely no reason to spend All-Clad money on a stock pot.

u/anonanon1313 · 1 pointr/AskCulinary

I bought a set of Cuisinart Multiclad Pro for my son last month. I haven't got any feedback yet, but it looked pretty good out of the box, had decent reviews. They have a 12" skillet:

Cuisinart MCP22-30HCN MultiClad Pro Skillet with Helper and Cover, 12-Inch

u/SonVoltMMA · 1 pointr/Cooking

If money is a concern I would just wait until you spot a 12" All-Clad Fry pan at TJ Maxx or Homegoods for $69. Personally I wouldn't settle for less. With that said, the only other brand I would consider would be Cuisinart. My mom has a few pieces and they aren't bad. Don't worry about warping on a home range. Just don't dunk them into ice water while hot.

u/ShinyTile · 1 pointr/Cooking

This isn't a "Black Friday deal," but honestly, if you had this and this, plus a cheapo pot for boiling and large soups, and a nonstick for eggs and cheese, you'll have 90+% of your cooking needs covered. Don't buy some big set.

u/atomic92 · 1 pointr/Cooking

Don't buy a set, buy a couple pieces and go from there. Especially if you haven't cooked a lot with stainless, it's a lot different then non-stick and you don't want to waste money buying a whole set for you to decide it isn't for you and get another non-stick set.

I've been slowly building my cookware collection, searching for deals on Amazon, local stores, ebay etc.

Started with a frying pan and a saute pan then went from there. Bought pieces as I felt I needed them (wanted sometimes) or deals that I couldn't pass up.

Right now I have 14 pieces (+ all the lids) of All Clad and I have only spent around $1k, you could easily build a nice basic set for around $400.

Edit - Buy this as a trial piece to see if you even like cooking on stainless. Cuisinart Multiclad Pro is pretty good and can give you a good indication of what it's like cooking on stainless

u/dead_dove_in_a_bag · 1 pointr/blogsnark

NICE. I wish I had had more patience for searching out used pieces. I gave in and bought some that I'm sure is sweat-shop produced in China because I am a grocery store person.

I ended up buying this stock pot:


And both sizes of this saucepan:

I kept a cast iron griddle and skillet, as well as one non-stick skillet for eggs. I got rid of all of the rest of it and haven't looked back. The stainless is SO MUCH nicer than my hard-anodized non-stick giant wedding set with useless cookware sizes.

u/NYCMAC90 · 1 pointr/Cooking

I'm confused how much water to use for the beans because I soak & spirit them before cooking. I dotn just throw them in dried or even soaked.

Also, this pan is considered a "saucepan" by OXO, but doesn't look tradition. It looks like a saucier. Is it a saucier or saucepan? Here:

u/Rainmaker210 · 1 pointr/Cooking

Lately I've been buying these:

Cuisinart MCP tri-ply stainless steel. I picked up a 10" skillet first and liked it so much that I picked up another 10" + a 12".

I also have a glass cooktop (sigh) and can't deal with warped pans. For whatever reason, I can really warp some pans. I noticed my skillets (aluminum or stainless, expensive or not) were only lasting me 2-3 years. Even my cast iron is only lasting me 5-10 years (I only have 4 so not a great sample set). So I decided to seek out something decently good and fairly cheap. I think I have found it.

Give one of these a whirl if it's in your price range. I think you'll find it acceptably durable and it performs great.

edit . .I forgot to add . .you still can't run these through the dishwasher but you really can't do that with any decent cookware. If running through the dishwasher is a must then I don't really have any ideas. My wife insists on doing that with all of "her pans" . .and they are all ruined according to me, lol.

u/erikamango · 1 pointr/Gifts

Rather than buying her a whole set of mediocre cookware, consider getting a few pieces that are better quality! I worked at Bed Bath & Beyond for 5 years and I would highly recommend Anolon. I have several pieces and they are fantastic.

Two skillets.

A large saucepan.

And a saute pan.

Those four pieces should cover most needs. Good luck to you!

u/bobsmithhome · 1 pointr/Cooking

Consider an induction range with a convection oven. I, too, had an electric range until recently. I absolutely despised electric. And I, too, was looking into a gas range... but then I tripped on induction ranges, bought one, and I love it.

I like induction better than gas. I had gas for many years before moving to a home with an electric range. Induction reacts instantly to temperature changes. It heats incredibly fast. The top is nice and flat so it stays nice and clean, where gas ranges tend to get pretty grimy with all those grills and indentations that get burned on grease that is almost impossible to get off. And stuff doesn't burn on to an induction cook-top like it does with electric. There are other pluses too long to get into here.

You'll need cookware that works with it, but we found some great stuff for decent prices, and much of what you have may work just fine... if a magnet sticks to the bottom of your pan, it will work on induction. If it doesn't stick, it won't work. This is the stuff we bought. We like it better than our all-clad stuff, and it costs a fraction of the price: This, this, and this.

Anyway, look into induction. Like this one.

u/akpak · 1 pointr/BreakingEggs

I have one like this, and I love it. No extra parts to clean.

u/SuspiciousRhubarb4 · 1 pointr/Cooking

Do you really need a set? In the few years that I've been cooking daily I've been entirely happy with:

u/ngmcs8203 · 1 pointr/gifs
u/duckyfuzz · 1 pointr/designtheperfect

Handle rivets should not protrude into the saucepan.


u/[deleted] · 1 pointr/Cooking

I'm going to do these with links for the things I would recommend for a neophyte. There not necessarily the best, cheapest, etc. They're just solid, relatively affordable items. If you're willing to spend a little more on the cookware, look at calphalon or some of the tri-ply cuisinart.

u/Hfftygdertg2 · 1 pointr/HomeImprovement

Pans shouldn't have to be expensive to work. Most of the stainless pans by Farberware work with induction. For example this set seems pretty cheap to me.
Or this pot that I've had for a decade that I use everyday is apparently only $16.

Carbon steel and cast iron are some of the cheapest pans, and they work great with induction.

u/rabbithasacat · 1 pointr/Cooking

This is the 12-qt stockpot of my dreams. I've never had anything stick, even without stirring (and I never need to go past mediu, heat). It's easy to maneuver, with big comfy handles, rounded "corners" for easy scraping, and a dripless pouring rim. I refuse to make tomato sauce in anything else since I got it.

u/eureka7 · 1 pointr/japan

Just search "enamel milk pan with wooden handle". I came up with tons of results, including this one from Amazon.

u/messijoez · 1 pointr/BuyItForLife

Here's the setup I used for about 8 months in a shared apartment (while looking for the house we bought):

  • A decent saucepot with a lid. I like the Cook's standard. 1.5qt if you're just cooking for yourself, 3qt if you want something bigger, up to 3 or 4 people. Quality is comparable to All-clad at much, much less. Soups, stews, curries, deep frying, etc.

  • An 8-inch or 10-inch open nonstick skillet. I personally like Circulon Infinite for this, but really any reputable brand will do. I typically look on Amazon first for a baseline price. This is your workhorse pan; eggs, stir fries (at relatively low temp), pan sauces, sauteeing, etc.

  • A high-sided cast iron skillet. The Lodge Logic 10 or 12-inch models are reasonable. Searing meats, caramelizing onions, roasting chicken, making pizza, bread, and so on. You can also get a combo skillet/dutch oven if you like the idea of having a dutch oven (biscuits, stews/soups, etc).

  • A decent cutting board and a decent knife. I like a Chinese chef's cleaver for general use (carbon steel makes a great easy-sharpening knife, wide blade makes a good scraper/scooping chopped stuff off the board/smashing garlic/ginger/spices, handle is good for crushing spices, and you can open coconuts with them easily). However, I think most people here will recommend you a Victorinox Fibrox in either a European or Japanese/santoku shape. Can't really go far wrong with any of them as far as frugal choices, but I personally don't like the feel of our Fibrox santoku all that much; the blade seems a little too "bendy" and doesn't feel stable in my hand. If you get a Chinese chef's cleaver, I would go with a Dexter Russell. Also get a sharpening stone (a cheap oxide stone for a Chinese cleaver will do fine, or you can get some DMT diamond sharpeners, or get into it and get some Arkansas or Japanese water stones) and learn to use them.

  • If you do a lot of baking, find a Costco Business Center near you and go pick up a set of silpats and an aluminum half-size baking sheet.
u/Sivy17 · 1 pointr/Cooking

I have the 5-quart Tramontina saute pan which is my most used.

I've also got the 3-quart sauce pan from Cuisinart MCP and the 10" saute pan.


I've been very pleased with all of them. Durable, easy to clean, and let me make a variety of more complex dishes.

u/Vault_Dweller9096 · 1 pointr/funny

a lot more pricey, but won't ever start a fire.

>Pan Detection w/Auto-Off if No Cookware is Detected for 60 Seconds

Some of them only heat metal pans, and don't transfer heat to anything but metal like this one.

> Compatible with All Induction-Ready Cookware

You'll need to buy pans/pots that are induction-ready cookware, they can be more expensive than normal cookware.

^ $20 for a saucepan for soup, pretty expensive, but opens your door to cook other stuff, make tea, etc.

u/phenger · 1 pointr/BuyItForLife

Huh! So elusive that I didn't even know they made one! It's more expensive than the 4 quart on Amazon:

Out of curiosity, what do you find that you need a 3 quart for that a 4 quart can't do for you?

u/_nothingtoremember_ · 1 pointr/loseit

you can buy a saucepan and use that instead?

u/gruntothesmitey · 1 pointr/Cooking

> I don't want one Calphalon Contemporary, one classic, etc.

I wouldn't want any Calphalon anything, either. All-Clad hasn't changed their design in years and years. You can buy that frying pan I linked and then later on get a sauce pan, then a saute pan, then even a non-stick pan if you want, and so on.

They'll all match, the lids from one will fit on another, and they'll last forever. There's no "design series". They just make very high quality cookware and avoid gimmicks.

u/DreamerInMyDreams · 1 pointr/AskCulinary
u/pelicanpelican · 1 pointr/Random_Acts_Of_Amazon

I'm Anne...I'm new here. I just did my Intro the other day, but when I first found this sub I gifted some folks because I got really excited!
One thing on my list that I really really really want is a new saucepan!. My sister guilted me the other day because my saucepan's coating is flaking and she said I was going to give my family cancer. : (

/u/sharkoraptor, the greatest predator of all!

u/threetoast · 0 pointsr/BuyItForLife

This is what I use.