Sauce pan: Simple form, Spectacular function

Looking for a sauce pan? Have you explored the options at vital wares?

Explore the multi-functionality of the sauce pan and the benefits that come from integrating it into the gamut of kitchen accessories. Also read about the various types, a buying guide and tips for maintenance.

What does a saucepan look like?

It's a pan so it looks like one, only it's deeper than most pans and usually comes with a tight fitting lid and a long handle, though some may come without a handle. In case the pan is really heavy, it will have two handles to offer more stability and hence more safety. A sauce pot has a round or oval base, can be straight or flared and deep or as shallow as 3 inches. At vitalwares.ca, these pans are available in sizes that range from 1 quart to 4 quarts. Some of them on offer at vitalwares.ca come with non-stick surfaces, which prevent food from sticking.

How does the sauce pan prove its multi-functionality?

Depending on the style and the size, these pans are used for a host of culinary activities.

Making Sauces and Soups - The sauce pan is of course great for making sauces. They are also perfect for cooking soups because they have the right width and the depth. Smaller pans are ideal for heating a can of soup as most soup cans are small and don't hold too much volume. The soup can be transferred to the bowls directly from the pan using its safe and convenient long handle.
Boiling- These are very handy when you have to boil vegetables, meats, noodles or pasta. Their depth allows the food to boil safely for as long as required.
Sauteing - While sauteing food, you require a high and consistent heat in the entire cooking area. Without even heat, food would not cook evenly cook or completely putting you at a health risk. These pans provide perfect conductivity for sauteing. Shallow sauce pans are used to saute small quantities of vegetables like onions, peppers etc.
Baking - You can also put your saucepan in the oven to bake your favorite dishes. They are deep enough and have safe long handles that is ideal for baking. Brownies, cakes and souffles are some of the tasty delights you can bake using your saucepan as your bake ware. Since they come in different sizes at vital wares, these pans are great for oven use.
Making stock - You don't have to specially buy a stock pot if you make stock regularly. You can use your deep saucepan for that. It is just as effective.

What are the advantages of a saucepan?

It is the most versatile piece of cookware and can be used for various kinds of cooking.
It allows food to be cooked without letting the juices evaporate. Hence the food doesn't lose any or its vital nutrients and is healthier.
Its size and shape is perfect for constant stirring and even heating.
Their handles are long, and stay cool. So the sauces can be poured easily.
It provides even heat conductivity which is needed for cooking methods like sauteing
A saucepan is not just great for holding liquids; it can also accommodate large quantities of food when you're cooking for a large number of people
When it can't be used for cooking anymore this pan can be converted into a pet bowl after removing the handle or can be used for other home maintenance tasks.

What are the different kinds of the saucepan?

Based on the material out of which they are made, sauce pans can be classified into the following types all of which can be purchased online at vital wares.

Copper: Copper is a very good conductor of heat and in case you need to heat food evenly, the copper saucepan is just right for you. Due to its sturdiness and excellent conductive properties, copper sauce pots are well suited for specialty cooking and are the preferred choice of many culinary experts. Copper pans are perfect for cooking delicate sauces as it not just conducts heat effectively but also loses it quickly when the heat is removed, something that works very well with heat sensitive recipes. The only problem is that it tends to react with acidic food and produces toxins that are detrimental to our health. To overcome this problem copper cookware is coated with a film of tin or stainless steel. It is also more expensive than other materials and its surface needs to be polished regularly.
Stainless steel: Steel cookware has many advantages; it is non reactive, it doesn't corrode, is very easy to clean, it doesn't dent or scratch easily. It is also long lasting and looks appealing. The only downside is that it is not a good conductor of heat and food takes longer to cook in stainless steel saucepans. However now these pans come with copper or aluminum coated bottoms. Both these metals are better conductors of heat. This significantly improves the performance of stainless steel pans and other cookware made of this metal. They are also very affordable.
Aluminum: Aluminum saucepans are easily available at vital wares. This metal is a good conductor of heat but one major problem with it is its reactive nature. The taste of some foods can get altered because of these reactions. Aluminum pans also face easy wear and tear and need to be replaced periodically.
Cast iron: This type is inexpensive and a very good conductor of heat. Cast Iron sauce pans are heavy as they have thick walls and this enable them to sustain very high temperatures and to retain heat very well. Many professional cooks swear by their cast iron pans. These are extremely long lasting and can be passed on from one generation to another. The downside it that they are very heavy and prone to rust and corrosion and need to be seasoned regularly to keep them in good working condition. They are also not very easy to clean.
Hard anodized: These pans are made of Aluminum but they have undergone a chemical process that makes them smooth, non porous and non reactive. These give you all the advantages of aluminum without its drawbacks. This cookware is scratch resistant, doesn't peel, is tougher than stainless steel, is long lasting and provides even heat distribution. These great properties make these saucepans a very popular option with the modern home maker.

What should I look for when selecting a saucepan?

When you set out to buy your saucepans at vital wares it would help to consider the following points:

Make sure whatever you buy is suitable for your stovetop: Some metals are not suitable for certain types of stoves. For example cast iron, aluminum and copper are not recommended for induction gas tops. Gas hobs take any kind of cookware. Ceramic hobs are not right for cast iron pans. Solid Fuel Hobs and Halogen hobs need very thick pans as the heat is very intense in this case.
If you intend putting your pans in the dishwasher, look for dishwasher safe pans: It would be stated clearly whether a pan is dishwasher safe or not on the pan's literature. Make sure you look for this information before you make your purchase. Dishwashers can discolor copper and aluminum saucepans and rust the cast iron ones. However, most stainless steel pans are dishwasher safe.
Make your purchases depending on your cooking needs: How many people do you cook for on an average, what kind of cooking you do on a regular basis are a few things that would determine the kind and number of saucepans you should buy for your kitchen. If you cook for a large family, buy the large capacity ones. Also it is a good idea to have a small collection of saucepans in different sizes, big and small. This gives you a lot of flexibility and choice when using your pans.
Check the handles: The handles should be sturdy and long enough to hold the pan at a safe distance. They should also be made of heat proof or heat resistant material to rule out chances of scalding or burning your hand.
Don't compromise on quality: It always makes sense to spend a little extra and buy a top quality saucepan. These will last you many years and will be worth the money spent. Cheap quality pans do not just need to be replaced often, but also pose a serious health risk.

How do I care for my saucepan?

Like everything else in your kitchen, these pans too need proper care and maintenance to keep them in good working condition for years. Here are some tips that would keep your pans going for a long time.

Use the appropriate size: Most cook tops come with burners in 2 -3 sizes. Remember that the base of the pan should match the size of the burner. Never place a small pan on a large burner. This can melt or twist the handle. A large pan on a small burner will heat the food unevenly and can deform the base of the pan.
Cook at the right temperature: Cooking at the optimum temperature also helps increase the pan's lifespan. Turning the heat on to very high will make food like thick soups, stews and sauces stick to the pan. This residue is very difficult to remove later without causing some damage to the metal.
Stir with suitable tools: Avoid using metal spoons and spatulas on porcelain coated or Teflon coated pans as this can damage the coating. Wood and hard plastic are the best for all types of saucepans.
Clean properly: As much as possible avoid washing saucepans in dishwashers as this does damage the surface or the coating somewhat. To remove stuck or burnt food, add a couple of heaped spoons of baking soda to about inch deep water and boil for about 10-15 minutes. Then remove the saucepan from the heat and remove the burnt food with a rubber spatula.

A collection of good saucepans is a must have in every well equipped kitchen. They are the tools which make the creation of culinary delights for family and guests so much easier!