Every Kitchen Needs One—We Simmered Sauces and Soups to Find the Best Saucepans
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Even a barely used kitchen needs this essential.
Allrecipes / Maura Rawlette
Every home cook should invest in a quality saucepan. As kitchen workhorses, saucepans can boil water, cook and reduce sauces, make rice, reheat leftovers, and so much more. This essential piece of cookware comes in different sizes and materials, so you can easily find one suitable for your needs. Best of all, you don't have to break the bank to get a top-rated model.We put various models to the test, evaluating each saucepan's overall feel, quality, value, and ease of cleaning, as well as timing how long they took to boil water and how well they melted and simmered Alfredo sauce. For a second round of testing, we asked the Allrecipes Allstars—our dedicated team of trusted experts—to try them out in their own kitchens.Our Top Pick: Cuisinart Hard Anodized Contour Stainless Steel Saucepan
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"Why It's Great: Heats up quickly; cool-grip handle; functional contoured design"Grain of Salt: Hand wash only
Its contoured design and nonstick interior help this Cuisinart saucepan stand out. It was easy to clean without showing any smudges after use, and the glass cover allowed us to monitor the water and sauce while heating. With boiling water inside, we were able to carry it with one hand without an oven mitt, thanks to its lightweight construction and cool-to-the-touch handle.Due to its wide base, this saucepan boiled water quicker than all the others tested, except for a tie with the All-Clad D3 saucepan. When we started making Alfredo sauce in this, we weren't surprised that it simmered rapidly. We even had to turn the heat down slightly, but the results were smooth and not too thick.The contoured body made the sauce easy to pour without dripping down the side of the pan, and the nonstick interior allowed the liquid to flow effortlessly out of the pot. Although it's not dishwasher safe, the saucepan was easy to clean with a quick soapy swipe.Allstar Maura Rawlette also tested the Cuisinart and gave it high praise. Just like in our first round, Maura noticed that the Cuisinart came to a boil the fastest of any saucepan she tested. Maura especially praised the pot’s maneuverability, noticing that it was easy to move even when filled and that she didn’t need a bulky oven mitt to touch the handle since it never grew hot. “Everything [about it] says nice kitchen quality,” she says. The Details: Hard-anodized aluminum pot with glass lid; 3-quart capacity; oven safe up to 500°FBest Budget: Farberware Classic Stainless Steel Saucepan
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"Why It’s Great: Lid has a built-in colander; includes pour spouts; tight-fitting lid"Grain of Salt: Oddly shaped handle; slower to boil
Farberware products are reliable and reasonably priced; this saucepan is no exception. It heats up evenly, washes in the dishwasher, and features a straining lid that's essentially a built-in colander.Like the other stainless-steel saucepans we tested, this produced a thick Alfredo sauce, with the cream reducing the most during its simmering time. As a bonus, we didn't have to adjust the temperature to prevent the cream from sticking. The saucepan was incredibly light, and the pour spouts on both sides made for a seamless sauce transfer from pan to bowl. For an easy cleanup, you can pop this pot in the dishwasher.We put the Farberware saucepan through a second round of testing with Allstar Maura. She noted that it was slower to come to a boil than any of the other pots she tested, most likely due to its smaller bottom and taller sides. Though Maura did appreciate the built-in strainer for making pasta, she wasn’t a fan of the flimsy plastic handle. She recommends this saucepan for college students or home cooks just looking for a simple pot that gets the job done. The Details: Stainless steel pot and lid; 3-quart capacity; oven safe up to 350°FBest Stainless Steel: AVACRAFT Stainless Steel Saucepan with Glass Lid
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"Why It's Great: Heats up quickly; has side spouts and strainer lid; useful measurement marks"Grain of Salt: Can be difficult to clean
As a woman-owned cookware company, Avacraft thoughtfully designs its products to be more lightweight and ergonomic. This stainless steel saucepan was super light and easy to move with one hand, and its curved handle was arguably the most comfortable to hold out of all the pans tested in the first round. Thanks to measurement marks inside the pot, this model didn't require a measuring cup when adding water (we love not having to dirty another dish).The saucepan heated quickly and produced a thick and creamy sauce. Unlike some stainless steel saucepans, the glass cover lets you monitor what's cooking. It's important to note that we really had to scrub the sides while hand washing; however, it's also dishwasher safe. We also loved its two pouring spouts (for right and left-handed people), lid straining holes, and a silicone-coated lid handle.The Details: Stainless steel pot with glass lid; 2.5-quart capacity; oven safe up to 350°FBest Large: Made In 4-Quart Stainless Clad Saucepan
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"Why It’s Great: Sturdy and durable; extra handle; dishwasher safe"Grain of Salt: A bit heavy; lid is not see-through
Most of the other saucepans on this list hold three quarts—this one holds four. It’s ideal for home cooks who make big family meals or like to prep food for the whole week. It’s a sturdy and durable option that can hold up to a lot of regular use. While Allstar Stacey Rennie notes that it gets quite heavy when filled with water or ingredients, the extra handle makes it much easier to lift and carry—just be sure to have a towel or oven mitt, as the small handle can get hot. During each of Stacey’s tests, the Made In saucepan heated up nicely. “I loved the even heating,” she says. “This pan heated up quickly but evenly, and I was able to slowly sauté the onion and garlic to a perfect color for the marinara sauce I made.”The lid is also made of stainless steel. Some cooks may prefer glass lids so they can see what’s cooking inside, but Stacey actually liked that material since it wouldn’t be prone to breaking if dropped (unlike glass). Stacey also reports that the pan was incredibly easy to clean. She was able to wipe off cooked sugar from the rivets and handle, no food stuck to the bottom, and both the lid and pot are dishwasher safe if you’d prefer tossing it in the machine to washing by hand. The Details: Stainless steel pot and lid; 4-quart capacity; oven safe up to 800°FBest Cast Iron: Le Creuset Enameled Cast Iron Signature Saucepan
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"Why It's Great: Works well on high heat; withstands wear and tear; helper handle for easy maneuvering"Grain of Salt: Heavy; expensive
Le Creuset's Signature Enameled Cast Iron Saucepan is a winner for many reasons: It has an attractive design, is built to last, and works on any cooktop, including induction cooktops. When a recipe requires high heat, this is a great option since it's oven safe up to 500°F.This saucepan had the fastest cheese melting time during our tests, and it was the most effective at retaining heat. There were minimal remnants of sauce left in the pan post-pour, but we were able to remove them with a gentle swipe of a sponge. The biggest downside to this saucepan is its weight. You'll need two hands to move this around; however, it does have a convenient helper handle to make transporting easier.The Details: Enameled cast iron pot and lid; 2.25-capacity; oven safe up to 500°F
Related: The 10 Best Dutch Ovens of 2024, According to Our Test Kitchen
Most Versatile: Tramontina Covered 3-Quart Saucepan
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"Why It’s Great: Cool-touch handles; versatile; quick to heat and cool"Grain of Salt: Shows smudges and water spots
There are many types of cooktops—gas, electric coil, electric smooth-top, induction, downdraft, and more. Many saucepans will be able to handle gas and electric, but not others. The Tramontina tri-ply stainless steel saucepan works with all cooktops, making it a versatile option for home cooks. It even comes in multiple sizes, ranging from 1.5 quarts to 8 quarts. Stacey tested the 3-quart model. Allstar Stacey admires the sturdiness and size of the pot, reporting that it felt perfect while cooking down fruit for peach cobbler. She also appreciated that the handle was comfortable to hold, which made pouring easy. Stacey’s main complaint about the saucepan was the mirror finish. “Due to the shiny stainless steel, it shows watermarks and finger smudges easily,” she says. “This one washed nicely, but it showed water spots when I let it air dry a bit.”The Details: Stainless steel pot and lid; 3-quart capacity; oven safe up to 500°FBest Design: Caraway Stainless Steel 3 Quart Saucepan
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"Why It’s Great: Sleek and seamless design; small steam vent; flat lid"Grain of Salt: Pricey; not dishwasher safe
There’s one word that describes all of Caraway’s cookware, and that word is: gorgeous. The brand is known for pleasing colors and eye-catching designs. Even the monochrome stainless steel saucepan is stylish. This pleasantly round 3-quart pot has a flat lid to make storage much easier and a brushed finish. It’s definitely a pretty addition to any kitchen. So it has fashion in aces, but how does it function? Allstar Maura reports that the pot heated quickly when she boiled water for tea. She appreciated the long handle, which kept her hands away from the heat. “This is for the cook that loves cooking and wants to have the best tools,” she says. “Top of the line name and top of the line price. It may outlast all the other saucepans, and it should.”There was only one minor caveat to the Caraway saucepan. Maura noticed a few small marks where food got stuck, but she was able to clean them off with the special eraser that comes included with the pot.The Details: Stainless steel pot and lid; 3-quart capacity; oven safe up to 550°F
Related: I Fried, Seared, and Braised Chicken in 22 Sauté Pans To Find the Best Ones
Our TakeawayAfter two rounds of tests, the Cuisinart Contour Hard-Anodized Saucepan is our top pick since we love its superior heating capabilities, contoured pot design, and easy-to-clean nonstick interior. Unlike other options, this saucepan was light enough to hold with just one hand.How to Pick the Right SaucepanDesignA saucepan's cover and handle can make you love or hate it. Saucepans usually come with lids, but they differ in material and fit. Glass covers are convenient since they allow you to watch your food while it cooks, while stainless steel and cast iron lids are excellent at retaining heat.Sometimes, saucepan handles are made with the same material as the pan, and other times they feature heat-resistant materials or cushioning. Ergonomic handles offer the most comfortable and natural grip. Another important factor is how the handle is attached to the pan. Handles attached by flush rivets are best. Be cautious of ones that are glued on or attached by a normal screw—these are unlikely to stand the test of time.While the above factors are most important when buying a saucepan, some models have additional features, such as pour spouts, a built-in strainer, and measurement markings.MaterialThere are three main materials for saucepans: a nonstick coating, stainless steel, and enameled cast iron. Both stainless steel and nonstick saucepans are often made with a core of aluminum, an excellent heat conductor. Stainless steel cookware, for example, is most popular for its durability and ability to retain heat. It's also usually dishwasher safe. Nonstick cookware is preferable for its easy-to-clean surface, allowing liquids to pour out effortlessly.Enameled cast iron is made of heavy-duty cast iron coated with an enamel glaze that provides some nonstick qualities and superior heat retention. Drawbacks to enameled cast iron include its heaviness and high price tag.About Our TestsAllrecipes Product Tester Alyssa Sybertz evaluated popular saucepans, testing each for its ability (or lack thereof) to come to temperature and retain heat. She went about this two ways; first, she timed how long it took four cups of water to come to a boil. Then, she used each saucepan to make Alfredo sauce. She noted how the cheese melted, how the sauce thickened, and whether the cream consistently simmered without scalding. During all of this, she paid special attention to the following factors:Overall Feel: Is it attractive? Does the outside smudge? Is it hard to get out of a cupboard with one hand? Does it seem sturdy?Cover: Is it glass or solid metal? Rounded or flat? Does it have a hole to allow steam to escape? Does it have a pour spout?Handle: Does it get hot? Do you need an oven mitt to move the pot?Ease of Cleaning: How much food sticks to the bottom? Can it go in the dishwasher?Value: Is it worth the money?For our second round of testing, we enlisted the help of two Allrecipes Allstars. Stacey Rennie and Maura Rawlette both tested a number of saucepans in their home kitchens, ranking the pots on design, performance, size, versatility, and ease of cleaning. The Leftovers: Other Saucepans We TestedThe Tramontina 2.5-Quart Enameled Cast Iron Saucepan performed almost identically to the Le Creuset, and it is an equally beautiful addition to your kitchen. However, it was much heavier than the Le Creuset, which was a hindrance and made using it quite challenging. This was the only saucepan that was impossible to hold long enough to scoop out all the sauce, so we had to leave it on the counter while removing the sauce by the spoonful.Utopia Kitchen's 2-Quart Nonstick Saucepan performed relatively well, given the low price point. However, it took the longest to boil water and melt cheese, suggesting that it may not transfer and hold heat as well as others. It was easy to clean and handle, though.In the stainless steel category, the All-Clad D3 3-Quart Saucepan came in a close second. It produced a thick, creamy sauce and had the fastest boiling time. It lost points since it was almost too heavy to maneuver with one hand while the cover was on. We also thought the handle was too long and not the most comfortable shape to hold, and the cleanup process required some scrubbing to get it completely rinsed.Common QuestionsWhat size saucepan do you need?Saucepans can come in anything from 1 quart to over 4 quarts. The smaller 1- and 2-quart saucepans are great for cooking a serving or two of rice, heating soup, or boiling one or two eggs. It's good to have on hand, but it has limitations.Slightly larger are the 2.5-quart to 3.5-quart. These are a great "standard" size that's good for every household, being large enough to make multiple servings of rice, soup, or pasta—but also able to handle smaller quantities and sauces.Many households also enjoy having a 4-quart or larger saucepan in their cookware collection. These are ideal for making numerous servings at once, but the large size can be an issue with any small quantities.What's the difference between a saucepan, a pan, and a saucier?While most of these cookware pieces can be used interchangeably, there are certain recipes where they excel. Saucepans tend to have flat bottoms and straight high sides, which is great for any cooking that involves heating liquids. They also often come with a lid to hold in the heat and steam. Pans are also made with flat bottoms but are wider with shallower sides, and they often don't come with a lid. Sauciers have the smallest flat area, as they curve a lot up the sides, almost like a bowl or wok, which makes it easy to whisk your sauces while cooking. Their sides also tend to be a little shorter than a saucepan.How do you clean a burnt saucepan?Most saucepans can be cleaned with a quick sudsy scrub or a trip through the dishwasher, but what about extra stubborn messes? What about burnt food? The best way to clean these soiled saucepans largely depends on the material of the pot. For stainless steel, you could try boiling some water and then gently scraping off the mess with a non-abrasive sponge or silicone tool. Many home cooks also swear by simmering a mixture of vinegar and baking soda—once the pot cools down, rinse it with clean water. Boiling some quartered lemons is another traditional hack. If you have a cast iron pan, first try some hot water and a sturdy brush (just avoid steel wool, no need to get quite that abrasive). Failing that, a mixture of water and coarse salt will chip away at burnt bits, then you can wipe it down with a cloth or paper towel. You’ll need to re-season the cast iron after cleaning it using a thin coat of oil. Why Take Our Word for It? Allrecipes shares community-driven recipes, products, and tips to millions of home cooks. Our Product Tester Alyssa Sybertz and Commerce Writer Melanie Fincher selected our favorite saucepans after testing and evaluating various models.Allison Wignall is a kitchen product writer whose work has been featured in the Spruce Eats, Food & Wine, Southern Living, and other publications. She used the thorough testing insights from two Allrecipes Allstars to update this article. Allstar Maura Rawlette, also known as Chef Mo, has tested a number of products for Allrecipes, including ice cream scoops, knife sets, and Dutch ovens. Allstar Stacey Rennie has tried and reviewed over 700 recipes on Allrecipes and posted 31 of her own.Want to know more about the Allrecipes Allstars? Learn about their favorite recipes, kitchen hacks, and product picks.
Related: The Best Cookware Sets, Tested By Allrecipes
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