Saucepans

Saucepans – small but essential pots for every kitchen

What elements make a saucepan?

Saucepans are lower than regular stockpots and have a smaller diameter than casserole pots and feature a long handle like a pan. They are used for cooking liquids on the stove, especially if they require thickening or reduction (like sauces, risotto, etc.). The long handle makes it easy to hold the pot in place while stirring the liquid with a kitchen spoon at the same time.

What do you use a saucepan for?

Saucepans are very versatile and are a must-have in every kitchen. They can be used for:

• preparing and thickening sauces
• cooking small portions of soups, stews, child’s food, gravies
• preparing foods like oatmeal or custard
• warming up small portions of food
• preparing food for one or two people

Which saucepan to choose?

In Kulina we offer you a wide range of saucepans (check our best-selling saucepans here), made from different materials, manufactured by reliable brands, available in different colours and designed for different interior styles. If you don’t know which saucepan to choose, read our ultimate shopping guide on pots here and check our stainless steel saucepans from WMF, Zwilling, Fissler. Some of our saucepans are equipped with a lid and some are suitable for use in the oven.

Our tip: If you are looking for some beautiful pots for your kitchen, check copper saucepans by Mauviel, de Buyer or Eva solo They will last a lifetime and look very classy especially if you hang them on a pot rack. You can also read our ultimate shopping guide on pans here.

How to take care of your saucepans?

Do you know that most people buy a set of pots only two or three times during their whole life? We sometimes tend to buy a car more often than pots! This is why it’s worth investing in high-quality pots and enjoying their functionality for years to come and every time you cook. And if you invest money in high-quality cookware, you should also make sure you take care of it in a proper way. How to take care of your pots and saucepans?

• always read the manufacturer’s instructions before the first use and make sure you don’t put your saucepan into a dishwasher if it’s not recommended,
• don’t use metal utensils that may scratch the surface of your pots, use wood or silicone kitchen utensils instead
• avoid leaving a dirty saucepan overnight or soaking it for a long time (especially if it is made of stainless steel),
• if you want to get rid of stains on the surface of your stainless steel saucepan, clean it with a stainless steel cleaning product,
• avoid cleaning your ceramic-coated saucepans with steel wool,
• clean your iron pots immediately after using and don’t use soap because metal is porous and it can absorb the flavour of the chemicals,
• avoid temperature shock, don’t put hot pots into cold water, etc.
• don’t cook acidic foods (like tomato) in cast-iron saucepans,
• don't stack coated pots and pans on top of each other as this may cause scratching and chipping. Hang them on hooks or put them on their sides.