What to Look for When Buying a Saucepan or Stewpan
Sushi is hardly a necessary piece of equipment for your kitchen, but if you make a lot of sauces, gravies, toppings, or just love to cook creamy dishes like risotto, you can learn a thing or two from how they are made. America’s Test Kitchen tested these pans and found out why a good one is worth your money.
Among the pans, there were several important points that apply to almost everything in your kitchen: how easy it was to clean, how likely it was for your food to get stuck around the edges, and how easy it would be to handle the pan when cleaning or cooking, especially when the pan was hot. … Ultimately, this is where they ended up:
- In terms of performance, you want a model with a wide hob and smooth, curved, slightly flared sides. Nothing too L-shaped or the food pieces won’t get stuck or burned, which sucks in terms of flavor and cleanliness.
- A well-designed handle that does not get too hot even after the pan has been on the fire for a while, without too sharp an angle to the side of the pan. The handle also needs to be strong and well secured so that the pan is well weighed so that you can hold it as you move between the hotplates or from the stove to the cooking area.
- A moderately heavy pan that won’t move over the cooking surface when you stir it , but also won’t be a nightmare to carry from the stove or oven to the cooking surface or serving area, especially when hot.
You can see all of these points, as well as Test Kitchen favorites in the video above, and learn more about why they think a juicy dish is a smart buy for a home chef in the link below.
Why Buy Saucier | Illustrated chef