Guides
Which saucepans do I actually need?
The short answer: most kitchens need three saucepans, a 16cm (1 litre), an 18cm (1.5 litre) and a 20cm (2 litre). The small one does sauces and eggs, the middle one does the everyday, and the largest does rice, vegetables and potatoes. Add a stockpot only if you make stock, soup or pasta for a crowd.
The three sizes and what each is for
| Size | Capacity | Best for |
|---|---|---|
| 16cm | 1 litre | Sauces, custard, gravy, melting butter or chocolate, boiling 2 to 4 eggs, warming milk, a portion of porridge |
| 18cm | 1.5 litres | Rice for 2, a tin of beans or soup, lentils, poaching fruit, a béchamel for a lasagne for 4 |
| 20cm | 2 litres | Rice for 4, boiled or steamed vegetables, potatoes for mash for 2 to 3, a small batch of soup or dal |
Working rule: fill a saucepan no more than two-thirds for anything that simmers, and half for anything that boils up, like rice or milk. That is why a 2 litre pan cooks rice for four, not eight.
Why three, not one
A pan that is too big for the job spreads a small amount of liquid thin, so sauces reduce too fast and catch, and eggs sit in shallow water. A pan too small boils over. Cooking a weeknight dinner usually means two things on the hob at once, rice and a sauce, or potatoes and gravy, and the third pan covers the night you are doing three. If you only buy one to start, buy the 18cm; it is the most versatile.
When you need a stockpot
A stockpot, usually 5 litres or more, earns its cupboard space if you:
- make stock from bones or a roast chicken carcass;
- cook pasta for four or more (pasta wants about 1 litre of water per 100g);
- make soup, chilli or ragu in batches for the freezer;
- boil a lot of potatoes for a family roast.
If none of that is you, skip it. A deep casserole will cover the occasional big batch; see what size casserole dish do I need?
What makes a good saucepan
Even heat up the sides. Full-clad tri-ply, with an aluminium core running up the walls, stops milk and sauces catching in the corner where base meets side. Every Season Tri-Ply Saucepan is built this way. More in what is tri-ply cookware?
A non-reactive inside. 18/10 stainless steel is fine with tomato, wine and lemon.
A well-fitting lid, for bringing water to the boil faster and for steaming rice.
A handle that balances when the pan is full, so pouring is controlled.
Oven safe, so you can keep things warm or finish a dish in the oven. See can stainless steel pans go in the oven?
The Season Tri-Ply Saucepan
The Season Tri-Ply Stainless Steel Saucepan comes in exactly these three sizes, each with a lid:
| Size | Depth | Weight with lid | Price |
|---|---|---|---|
| 16cm, 1 litre | 9cm | 960g | £60 |
| 18cm, 1.5 litres | 10cm | 1.2kg | £65 |
| 20cm, 2 litres | 11cm | 1.4kg | £70 |
Stainless steel bonded around an aluminium core that runs up the sides, so heat spreads evenly and nothing catches at the edges. 18/10 stainless steel inside, 430 steel outside, all hobs including induction, oven safe to 240°C with the lid to 180°C, dishwasher safe, 10 year warranty. To go with them, see what size frying pan do I need?
Questions people ask
What size saucepan is most useful? 18cm, 1.5 litres. It covers rice for two, soup, lentils and sauces.
What size saucepan for rice? 18cm (1.5 litres) for two people, 20cm (2 litres) for four, leaving room for the rice to swell.
Do I need a milk pan? A 16cm, 1 litre saucepan does the same job and more: sauces, custard, eggs and warming milk.
Is a saucepan set better value than buying singly? Only if you will use every piece. Three well-chosen sizes beat a set of five with two that never come out of the cupboard.
Why does milk catch in my saucepan? Usually because the heat is concentrated in the base. Season Tri-Ply Saucepans are full-clad: the aluminium core runs right up the sides, so heat spreads evenly and milk is far less likely to catch. A low heat and a stir help too.
Cook it with
Cook like it matters.
From the cooks at Season, a London cookshop since 2005.