Types of Saucepans

Sauce Pan vs Saucier

While the terms saucepan and saucier are frequently used interchangeably, there are subtle differences that set the two apart. The most noticeable difference between sauce pans and sauciers lies in their construction and the types of foods they are used for. When deciding between a saucepan and a saucier for your commercial kitchen, consider the types of dishes you frequently prepare and the level of precision required in your cooking.

• Saucepans: A saucepan is designed specifically for boiling, simmering, or reducing liquids, sauces, and small batches of food, and is ideal for preparing foods that require time to cook properly. Featuring high sides and a flat bottom, saucepans provide a fixed structure that helps trap heat and reduce evaporation during cooking. This design provides enhanced heat retention and even heat distribution, ensuring that your sauces are thoroughly cooked to perfection.
• Sauciers: A saucier is a specialized pan designed specifically for handling delicate sauces or recipes that require precise temperature control and constant stirring. They feature a rounded bottom, which helps to prevent sauces from sticking to the corners or burning. Additionally, the sloped, curved sides of a saucier make it easy to whisk and stir your sauces.

Saucepan Sizes

A saucepan's size is determined by its capacity, diameter, and shape, all of which play a significant role in its functionality and versatility. Saucepan capacities range from small to extra-large, and they can typically hold between 1 and 7 quarts of product, depending on which option you choose. Check out the applications and benefits of each saucepan capacity below. From making French mother sauces to cooking pasta, having a range of saucepan sizes available provides you with everything you need to handle the intricacies of your menu.

Small Capacity Saucepans

Small saucepans are typically suggested for use in small cafes and delis. However, they can also be beneficial for larger institutions when preparing a small specialty dish. These saucepans are ideal for serving individual portions without the risk of risk of cross-contamination.

• Capacity: 1-2.75 qt.
• Applications: Use for small portions of soups, sauces, and gravies. They're also perfect for individual servings, like a gluten-free dessert for one or two guests.

Medium Capacity Saucepans

Medium saucepans are an ideal choice for handling hearty batches of food without being excessively large for their intended use. It is recommended that all types of establishments, regardless of their size, have a medium-sized saucepan in their kitchen due to its versatility and practicality.

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

Large Capacity Saucepans

Large pans are designed for cooking food in large batches. They are particularly beneficial for businesses like casual to upscale restaurants that expect high demand, catering companies that prepare food for large groups, and buffets, where keeping your steam tables filled with fresh options is a must.

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

Extra-Large Capacity Saucepans

Extra-large saucepans are particularly well-suited for establishments that specialize in serving a limited selection of main dishes. These versatile cookware items are perfect for preparing meals in large quantities and making components of dishes used across various menu items, such as pasta sauces. Cafeterias, hospitals, and schools can take advantage of the generous size of these saucepans to efficiently cook for large groups. Additionally, typical restaurants can benefit from using these pans to prepare bulk quantities of popular specialty dishes that have a high turnover rate.

• Capacity: 7+ qt.
• Applications: Use for making large quantities of stew, pasta sauce, blanching larger vegetables, or steaming crab legs.

Saucepan Materials

Like most types of cookware, saucepans are made from a range of materials. Whether you're looking for superior heat retention, enhanced durability, or easy cleaning, each option has its own set of benefits. Carefully examine the needs of your menu and evaluate kitchen equipment specifications while comparing which material best fits your needs.

• Aluminum saucepans: With a standard silver color, aluminum saucepans are a popular, economical option perfect for start-up restaurants, cafes, and diners. They are light weight and excellent heat conductors, but may discolor light-colored foods and are less durable than other options.
• Stainless steel saucepans: Stainless steel saucepans also feature a standard silver color, while adding extra durability and weight that aluminum pans simply can't compete with. They are non-reactive, extremely durable and rust-resistant, and induction-ready, but are prone to hot spots.
• Copper saucepans: Most often used for display cooking, copper saucepans have a distinctive orange-red color. They will occasionally have a stainless steel handle to ensure reliable transportation. They are the best option for conducting heat and offer visual appeal for display cooking, but come with the highest cost, react chemically with select foods, and are easily dented.
• Aluminum-clad bottom saucepans: Aluminum-clad bottom saucepans are made of stainless steel but have a few millimeters of aluminum permanently adhered to the bottom to better distribute heat. They distribute heat evenly and effectively, but come with a heavier weight that can make them difficult to handle.
• Stainless steel-clad saucepans: A stainless steel-clad saucepan is made of aluminum with a few millimeters of stainless steel on the bottom of the pan. They offer a light weight alternative to traditional stainless steel pans and are induction-ready, but are poor heat conductors and prone to hot spots.
• Non-stick saucepans: With their main feature being a non-stick surface, non-stick saucepans also typically have a black interior for easy identification. This interior is a coating of PTFE or Teflon®. The downside of these pans is their dark interior, which can disguise the true color of food and lead to over-browning. Additionally, they are easy to scratch.
• Tri-ply saucepans: Tri-ply means that there are three layers of material: the outer two layers are made of stainless steel, and the interior layer, or "core," is made of aluminum. Some tri-ply saucepans only have the tri-ply construction on the bottom, the rest of the pan having a typical single-layer construction, while other pans have the tri-ply design on the bottom and sides. These pans are nonreactive, induction-ready, and boast improved heat conduction, but come with a heavier design.

How to Determine Saucepan Thickness

Thickness impacts the durability and heat retention capabilities of your saucepan. You will see the thickness described in either millimeters (mm) or as a gauge. Millimeters are a straightforward measure of how thick the material is. Gauge operates in reverse, with higher numbers corresponding to thinner materials and lower numbers corresponding to thicker materials. For saucepans, 22 is about as thin as advisable. On the other hand, the heavy-duty saucepans can have a gauge of 8. Typically, it is standard to have a pan with a gauge from 16-20. The advantages of a thin pan are the economical price point, the fast heat times, and the light weight feel. But the thicker the pan, the more durable it is, and the longer it is likely to last in fast-paced environments where pans get dropped, bumped, and generally abused in everyday use.

• Light weight saucepan benefits: Lighter pans are easy to maneuver, even when filled with food, making them an ergonomic choice for chefs and dishwashers. The trade-off is that light weight 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.
• Heavy saucepan benefits: Durable, heavy saucepans will not dent easily, making them a long-lasting investment. 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.