Sauce Pan: Is It A Pot?

Is a saucepan a pot? It's a question that thousands of people ask every month, and it's easy to see why. At first glance, a saucepan and a pot look very similar. But while they share some features, they have different functions.

A pot is a broad term for a range of kitchen utensils with specific functions. A stock pot, for example, is a large piece of cookware used for cooking liquid-heavy dishes. It has straight sides, a flat base, a lid, and two small looped handles. A Dutch oven is another type of pot – a large, thick pot made from cast iron or ceramic.

A saucepan, on the other hand, has a long handle and high, straight sides. It's deeper than a frying pan but not as deep as a stock pot. A saucepan is ideal for cooking liquids and is used for making sauces, soups, and hot drinks. It's also good for deep-frying.

So, is a saucepan a pot? Technically, yes – it's a small, deep pot with a long handle. But because of its size and handle, it's often considered separately from other pots.

Saucepan vs. pot – Main differences

Saucepans and pots share some similarities, but they have distinct differences in terms of shape, size, and function. Here is a detailed comparison of the two:

Shape and Design

A saucepan is typically characterised by its circular shape with high, straight sides and a long handle. It often comes with a lid and has a small cooking surface relative to its height. On the other hand, a pot usually has taller sides and a wider base, resulting in a larger cooking surface. Pots generally have two looped handles, one on each side, while saucepans have a single long handle, which makes them easier to manipulate and pour liquids.

Size and Capacity

Saucepans are smaller in size and capacity compared to pots. Saucepans typically hold around 1 to 4 quarts of liquid, while pots have a larger capacity ranging from 6 to 20 quarts. The larger size of pots makes them more suitable for preparing larger quantities of food or for batch cooking.

Function and Usage

Saucepans are versatile and are ideal for cooking and reducing sauces, heating liquids, preparing hot beverages, and even deep-frying. Due to their smaller size, saucepans heat up faster and distribute heat more evenly. Pots, on the other hand, are perfect for cooking liquid-heavy dishes in larger quantities, such as soups, stews, stocks, and chili. They are also suitable for slow-cooking and simmering.

Material

Both saucepans and pots can be made from a variety of materials. Saucepans are commonly made from stainless steel, aluminum, or cast iron. Pots, including stock pots, are usually constructed from stainless steel or aluminum.

In summary, the main differences between saucepans and pots lie in their shape, size, capacity, and specific functions. While saucepans are more versatile and suitable for a wide range of tasks, pots are essential for cooking larger batches and liquid-heavy dishes.

Different types of pots

There are many different types of pots, each with its own unique features and functions. Here are some of the most common types:

• Stock Pot: A large, deep pot with a flat bottom used for cooking liquid foods that don't need to be close to the heat source. Stockpots are ideal for making stocks, soups, or stews, and their tall profiles keep pasta submerged during boiling. They come in various sizes, which is convenient for cooking for different group sizes.
• Sauce Pot: Similar to a saucepan but with a larger volume, taller sides, and a wider base. It is designed for slow cooking and simmering sauces in larger quantities.
• Dutch Oven: A heavy, wide, and relatively shallow pot with thick, curved walls and a tight-fitting lid. Dutch ovens are extremely versatile and can be used for braising, slow-cooking, baking, frying, and more. They are usually made of cast iron and come in various colours.
• Fry Pan/Skillet: An essential kitchen item, perfect for flipping omelettes, stir-frying, and searing proteins. Fry pans have a flat bottom and curved sides, making it easy to turn foods over. They come in various sizes, including ones built for single eggs.
• Sauté Pan: Similar to a fry pan but with straight sides instead of rounded, allowing for deeper frying. Sauté pans are ideal for deep-frying, searing, and preparing certain sauces.
• Roaster: A large rectangular pan with low sides, used for cooking in the dry heat of an oven at relatively high temperatures. Roasters are perfect for roasting turkeys, chickens, and other roasts.
• Pressure Cooker: A sealed pot that cooks food at higher temperatures and shorter cooking times by building pressure from steam. Pressure cookers are great for beans, tenderizing meats, and cooking delicate dishes.
• Wok: A popular all-purpose Asian pan with high, sloping sides. Woks are perfect for stir-frying, steaming, and deep-frying. They have a hot cooking surface on the bottom and cooler sides, providing excellent temperature control.

These are just a few examples of the different types of pots available. Each type of pot has its own unique characteristics, functions, and benefits, catering to various cooking needs and techniques.

Saucepan uses

A saucepan is a versatile tool with multiple uses. Its defining features are its small surface area relative to its height, a long handle, and a tight-fitting lid. Its shape makes it ideal for distributing heat through liquids and sauces. Here are some common uses for a saucepan:

Cooking Liquids and Sauces

As the name suggests, a key use of a saucepan is for making sauces. The tall edges allow water to evaporate, thickening and concentrating the sauce. Whether it's tomato, béchamel, velouté, hollandaise, or a custard-based sauce, a saucepan is a perfect choice.

Simmering and Boiling

Saucepans are excellent for simmering and boiling liquids. Their shape and size make them ideal for small batches or recipes with lower yields. They are commonly used for cooking small amounts of pasta, rice, or vegetables.

Braising and Deep Frying

Larger saucepans are suitable for braising and deep-frying. Their high sides and long handles make them useful for cooking and pouring liquids.

Preparing Hot Beverages

Saucepans are perfect for boiling water for tea or coffee, or even for preparing hot chocolate.

Soups and Stews

Due to their ability to effectively heat liquids, saucepans are also used for making soups and stews, although their smaller size limits the quantity that can be prepared.

Cooking Rice and Grains

Saucepans with tight-fitting lids are ideal for cooking fluffy rice, couscous, quinoa, and other grains. They are also suitable for dishes like risotto, which require constant stirring.

Confit

The depth of a saucepan makes it perfect for confit, a technique where ingredients (such as duck or vegetables) are slowly cooked in their own fat or oil.

Pot uses

Pots are typically used for cooking liquid-heavy dishes. They are extremely tall, with straight sides that meet a flat, circular base at a 90-degree angle. They are perfect for batch cooking large quantities of soup, stew, stock, broth, chilli, curry, pasta, or beans. They are also ideal for steaming, as they have a large volume.

Pots are usually constructed from stainless steel or aluminium. They are larger than saucepans and have deeper sides, making them more suitable for preparing soups, stews, and stocks.

• Soups
• Stews
• Chilli
• Slow-cooked dishes
• Pasta
• Sauces
• Stocks

How to choose the right cookware

Choosing the right cookware can be a daunting task, especially with the wide range of options available. Here are some tips to help you select the best cookware for your needs:

Material

The material of your cookware is an important consideration. Different materials have distinct advantages and disadvantages. Here are some common options:

• Copper is an excellent heat conductor, allowing for greater control over your cooking. However, it tends to be expensive and reacts with acidic foods, requiring regular polishing.
• Stainless steel is durable, scratch-resistant, easy to maintain, and relatively inexpensive. However, it is a poor heat conductor, so choose stainless steel cookware with an aluminium or copper core for better heat distribution.
• Cast iron offers exceptional heat retention and is extremely durable, but it is high maintenance, heavy, and reacts with food unless seasoned.
• Anodized aluminium is responsive to heat, has good heat conduction, and is treated to prevent chemical reactions with food.

Heat Conductivity

Some metals are better at conducting heat than others. Copper, for instance, is a great heat conductor, while stainless steel is not. Better heat conductivity means your food will cook more evenly, and the cookware will react more quickly to temperature changes.

Price and Durability

The price of cookware can vary significantly, so it's essential to set a budget and buy the best quality you can afford. More expensive cookware often offers better durability and performance. Stainless steel, for example, is known for its durability and ability to maintain its good looks over time.

Reactivity

Some metals, like aluminium, can react with certain foods, such as tomato-based or other acidic dishes. This can cause your food to absorb some of the metal, so be mindful of the reactivity of the cookware you choose.

Maintenance

Consider how much maintenance you're willing to put into your cookware. Copper and cast iron typically require more effort to keep in pristine condition, while stainless steel is generally easier to care for.

Handles

Handles are an important yet often overlooked aspect of cookware. Metal handles can be welded or riveted, with some cooks preferring welds as rivets can collect food residue and are harder to clean. Plastic and wooden handles are heatproof but not ovenproof, meaning you can't use them for dishes that require starting on the stovetop and finishing in the oven. Metal handles with removable plastic or rubber heat guards offer the most versatility.

Lids

Lids are another essential component of cookware. Ensure that the lids fit tightly and have heatproof knobs. Glass lids are convenient as they allow you to monitor the cooking progress without lifting the lid.

Sets vs Individual Pieces

When it comes to purchasing cookware, you can choose between pre-packaged sets or hand-picked individual pieces. While sets can be more affordable, you may not need or have space for every item included. Buying individual pieces in different materials may be more suitable, allowing you to choose items that align with your specific cooking needs.

Remember, the "right" cookware depends on your personal preferences, budget, and cooking style. Take your time to consider your requirements and make informed choices to ensure you have a positive and enjoyable cooking experience.

Frequently asked questions