Which Saucepan Should You Use?

Small Capacity

Generally recommended for small cafes and delis, though it can be kept on hand by large institutes for whipping up a small specialty meal. Can be used for individual servings without fear of cross-contamination.

• 1-2.75 qt.
• Use for small portions of soups, sauces, and gravies. Also, use for individual servings like a gluten-free dessert for one or two guests.

Medium Capacity

Medium is just the right size to handle a substantial amount of food without being overly large for its purpose. All establishments from large to small should have a medium-sized saucepan since it provides such flexibility in the kitchen.

• 3-4.5 qt.
• Use to handle multiple servings of grains, mashed potatoes, and blanched vegetables as well as a heavy custard or cream topping.

Large Capacity

Large pans are ideal for cooking in bulk as the size is only applicable for creating food en masse. Casual to upscale restaurants, pizzerias, and catering companies will definitely benefit from having a large saucepan on hand and ready to tackle meals for many people at once.

• 5-7 qt.
• Use for making pasta sauce, chicken stock, or a specialty soup.

Extra Large Capacity

Especially ideal for eateries that serve one or two main dishes, extra large saucepans are great for cooking food for a lot of people, or for cooking a portion of a meal, like a pasta sauce, that will be used in many dishes. Cafeterias, hospitals, and schools will benefit from the extra large size of these saucepans, but typical restaurants will also benefit from being able to cook one or two bulk specialty foods that sell quickly in these large pans.

• 7 qt. +
• Use for making large quantities of stew, pasta sauce, blanching larger vegetables, or steaming lobster.

Riveted Handle

Usually connected by 2 or 3 pieces of hardware, or rivets, this handle provides an excellent connection between the handle and pan. However, these rivets can easily catch or hold food, which makes cleaning more difficult. So while riveted handles are the most sturdy option, it is less sanitary than a welded handle. It is suggested to choose this type of handle for your heavy pans.

• Strongest connection; made to last in commercial environments
• Difficult to clean; can house bacteria

Welded Handle

This handle is melted or welded to the pan during construction to provide a sturdy connection. The process results in a completely smooth interior on the pan and no space or crevices for food or bacteria to get stuck. It is ultimately less sturdy than a riveted handle, but it's more sanitary. It's best to choose these handles for medium- to light-duty pans. 

• Sanitary and easy to clean
• Connection is less secure when handling heavy pans

Helper Handle

A helper handle is a loop handle placed opposite the long handle on a pan. This extra handle lets you steady a pan during transport to put less strain on the main handle as well as less strain on your chef's wrist. Since it's designed to help carry heavy foods, you will primarily only see this handle on larger pans.

• Provides extra support
• Takes up more space during storage and while on a stove top

Hollow Handle

Air is one of the best insulators out there - hollow handles take advantage of this by creating a hollow tube that stays cool much longer when connected to a saucepan. These handles are better insulated than the typical solid metal handles you'll see. Likewise, they are lighter in weight and so contribute to an overall lighter pan. 

• Stays cooler while cooking
• Will not fit typical handle covers

The weight of a pan relies on:

• Material
• Material Thickness
• Desired Size

Getting a lightweight pan is great for your chefs and dishwashers as the lighter pan is easy to maneuver, even when filled with food. The trade-off is that lightweight pans tend to have a thinner construction, which is easier to bend or ding. In some cases, if the rim is bent a lid will no longer fit on the pan. 

However, a heavy saucepan will not be easily dented so you can count on long-lasting durability. The compromise here is that chefs may struggle to lift and carry heavy pans filled with heavy foods around the kitchen. To help with this, try getting a pan that has a helper handle to help offset the weight while carrying.

Sauciers vs. Saucepans

• A saucier pan has sides that slope down to a rounded bottom whereas a saucepan has straight sides that connect at an angle to a flat bottom.
• Saucier pans are better for stirring or whisking as foods won't get stuck in corners.
• Use these to prepare custards, sauces, and creamy soups and foods. 

Stock Pots vs. Saucepans

• Stock pots have the same straight-sided design as saucepans.
• They have a handle on either side of the pot rather than a long handle for easier transportation. 
• With large capacities ranging to over 100 qt., they can handle high volumes of soups, tomato sauces, and broths.

Braziers vs. Saucepans

• A brazier is similar in design to a saucepan, however it is wider and more shallow in shape.
• It also has two handles rather than a long handle like a saucepan, and it is typically sold with a lid.
• Braziers are used to brown, sear, and fry items more easily than a saucepan can since it has a large capacity and a large bottom diameter.