The Best Small Saucepan
After testing nine saucepans, we recommend the Tramontina Gourmet Tri-ply Clad 2-Quart Covered Saucepan.
A small saucepan is a workhorsea pan you can use for everything from boiling pasta water to whipping up a bechamel for lasagna. We recommend the Tramontina Gourmet Tri-ply Clad 2-Quart Covered Saucepan because it heats evenly, pours cleanly, and has the most comfortable handle of any pan we tested.
This fully clad saucepan heats evenly and was the most comfortable to hold.
*At the time of publishing, the price was $51.
We prefer the Tramontina Tri-ply Clad 2-Quart Covered Saucepan for its quality construction and even heat distribution. This pan showed no hot spots in our tests and has rounded corners that are easy to reach when stirring sauces or scraping a pan clean. Its also part of the same line as the cookware set we recommend, although the set includes only a 1½- and 3-quart saucepan.
Although its expensive, this all-purpose saucier works for large batches and both advanced and basic cooking tasks.
Bayou Classic Stainless Steel Stockpot
Bayou Classic is a family business that focuses on providing the best possible cooking equipment to compliment outdoor pursuits and theyre well known for their extra-large boilers and stockpots, jambalaya kettles, and homebrew equipment.
Their large 24-quart stockpot is constructed of 20-gauge stainless steel with a thickness of 0.2 millimeters, and it provides good rust and corrosion resistance.
Its generous capacity and upright design makes it ideal for heating large quantities of liquids, whether water for a crab boil, stock, or your favorite brew.
Large loop handles made of sturdy cast stainless steel are welded to the walls and lid, for a safe and secure grip when moving this large cauldron. Resulting from the poor heat transfer of the cast stainless, theyll remain cool to the touch even after being on a hot stove.
The vented lid prevents any water overflow from escaping down the outside of the pot, and the lid flange sits well inside the pot for an effective and efficient seal.
The 24-quart size is the baby of the Bayou batch, an option that can still sit fairly comfortably on the home stove for indoor use.
However, for their larger sizes of 36, 62, 102, 142, and 162 quarts, you may want to consider an outdoor propane burner or a robust camp stove such as the Camp Chef 3-burner to accommodate their size.
What Others Are Saying
Stock & Soup Pot Styles
It’s important to pick a stock pot design that reflects not just your style, but also your culinary needs. , for example, make cleaning up after the big meal a breeze. Enamel stock pots from brands such as are sleek and colorful, and also prevent food sticking. Consider choosing one that complements other cookware and dinnerware, or instead take an eclectic route by playing with different colors. stock pots are another reliable option for the kitchen, especially if you’re looking for stainless steel options.
Stainless Steel With A Disk Bottom
The quality of encapsulated disk-bottomed pans can vary from good to great, and they are also sold at various price points though youll find theyre generally cheaper than multi-ply.
These offer good conductivity with fast and even heat distribution across the bottom, theyre long-lasting and durable, easy to clean and dishwasher safe, and they have a good weight distribution .
With these types of vessels, the interior aluminum core doesnt extend up the sides, which does result in a loss of heat. This also means theyre not quite as efficient in the oven, since the comparatively thin stainless walls wont retain quite as much heat .
Nonetheless, with a lower price and great heat retention across the bottom, disk bottom stockpots are a viable option in the larger sizes. And in general, they give the best performance for a budget product.
Well, because folks often use larger stockpots for wait for it making stock!
Of course, they also get used for making thinner soups, broths, chilies, and so on. And for these purposes, most of the heat from the stove is transferred exclusively from the bottom, with little heat absorption from the sides.
These larger sizes are also great for home beer brewing, home canning, steaming crab and lobster, as well as fish frying for larger gatherings. And they work great whenever you need to make copious quantities of anything.
Stock Pots & Soup Pots For The Kitchen
When investing in cookware for the kitchen, few multipot pieces are as essential as stock pots and soup pots. They’re the key to making delicious broths and hearty stews, though the possibilities extend far beyond there. Multipots also allow you to strain dishes such as pasta. The pots’ bases heat evenly so your dishes don’t burn, but instead get cooked to perfection all the way through. 8-, 10- and 12-quart stock pots are common sizes, while large 16-quart stock pots are a smart move for big families and dinner parties. If you want a cohesive look to your kitchenware, get that complement the color and style of your stock pot. Then, all you need is a and spoons and you’re ready to feast.
Read Also: Campbell Soup Chicken And Rice Casserole
Best Premium Enamel Stockpot: Le Creuset Enameled 8
Add a little high-quality flair to your kitchen equipment with this perfectly-sized Le Creuset Enameled Stockpot. This heavy-gauge carbon steel stockpot with an enamel finish comes in a variety of different colors to match every chef’s personality and taste. With this stockpot, your family will be complimenting your cooking before your meal is finished. “Love this pot! It’s lightweight, cooks beautifully, and looks good,” one happy customer writes.
Buy it: Le Creuset Enameled 8-Quart Stockpot, $95 Sur La Table
Update International Induction Ready
Its hard to beat the value of these Update International stockpots. A US importer and distributor of commercial kitchenware for the food and beverage industry for over 30 years, their exclusive line of SuperSteel cookware was crafted for the professional chef.
Update stockpots are designed to be sturdy and functional, with a handsome natural finish thats easy to care for.
The heavy duty tri-ply bottom consists of an impact bonded 4-millimeter core of pure aluminum, encased between two layers of 18/8 stainless steel for strength and superior heat distribution.
The magnetic stainless steel bottom layer makes the pan induction compatible and safe for all stovetops, while the aluminum provides fast and consistent heat distribution thats free of hot and cold spots.
Construction details remain the same for all sizes, with the exception of rivets also being used on the handles of the larger models of 24 quarts and greater.
This also means the interior walls will show rivet heads on these larger models, absent in the 8-, 12-, and 16-quart versions. Naturally, the weight and dimensions will differ as well.
Cladded Stainless Steel Tri
This style is the best for most consumers, at least in a smaller size. With an inner core of copper or aluminum to provide excellent conductivity, these offer fast and even heating, durability, and easy transfer to the oven. Theyre easy to clean, and dishwasher safe.
Most of these vessels are tri-ply, meaning they are composed of two thin sheets of stainless steel with a layer of aluminum or copper bonded in between.
Some the higher end models are 5- or even 7-ply. This means they have layers of other metals that are added to further increase the ability of the pan to spread heat throughout the vessel across the bottom and up the sides.
Although aluminum is a much, much better conductor of heat than steel or iron, copper and silver are better still.
However, many of these extra layers are too thin to make much of a difference, and most of the core material is still composed of aluminum.
In our opinion, its just not worth it for most people to pay nearly double for the 5-10 percent increase in heat distribution that those thin layers of copper will give you.
At least not in a stockpot, that is it may be worth it in a sauté pan where you need to be able to finely control the heat. But a sauté pan is more of a scalpel, whereas a big ol stew pot is a bulldozer
Bottom line: tri-ply is all you really need, but multi-ply is nice if you can swing it. And for the best performance to cost, you cant beat fully-clad stainless.
All Clad 4 Qt Saucepan Shape
For the most part, the shape looks to be same throughout all of All Clad 4 qt Saucepan. It would not surprise me if they use the same machine to just stamp all of the pots out. The only possible difference would be the d3 version where they might have just skipped a step to save manufacturing cost. Aside from that, how does the shape effect the performance. For my soup pot, which share the same shape as the saucepan, the height is 5 inch while the width is roughly 9 inch. 5 inch is a really tall height for a saucepan. There is one major benefit or drawback depending on what you want to do. A higher sidewall means that it will take longer for water to boil. Reason being is that water does not conduct heat as well as metal. Once you get past the first one or two inch of water, it is now water conducting heat upward. The metal that is in direct contact with the heating element is the most efficient heat conductor. The good side to this is that some food requires a slow simmer to cook food like a delicate fish or sauce. You do not always want a roiling boil. But that really depends on what you are cooking.
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Debuyer Prima Matera Copper Stewpan With Stainless Steel Lid
From renowned French cookware maker deBuyer, we have their revolutionary Prima Matera line of copper cookware induction ready with an ingenious ferro-magnetic bottom.
This unique cookware is constructed of 90 percent high-grade copper, which has superb thermal conductivity for perfectly controlled cooking. The remaining 10 percent is stainless steel, which does not alter the properties of copper, and lines the interior for safe, non-reactive cooking every time.
Copper itself is an extraordinary conductor, and provides the most outstanding heat distribution of all kitchenware metals. A copper vessel heats not just from the bottom but from the sidewalls as well, making it ideal for the preparation of sauces, reductions, stews, and more.
And with stainless, the interior will never have to be re-tinned due to wear and tear. The combined copper and stainless measures 2 millimeters thick, and has a high-gloss finish with head-turning visual appeal.
The elegant and ergonomic handles are made of cast stainless steel, with stay-cool results, due to the poor heat conductivity of stainless. Strong and securely riveted to the sides and lid, the large handles are comfortable to grasp for lifting and moving.
The lid is constructed of 304 grade stainless steel, and has a precision fit on the rolled pan lip, designed for clean, dripless pouring of liquids.
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Best Budget Enamel Stockpot: Rachel Ray Enamel 12
Confidently host pasta night with Rachel Ray’s 12-quart stockpot. The pot holds an impressive quantity, which means you don’t have to break out two pots for family dinners. What’s more, its bright coating not only adds a cheerful pop of color to the kitchen, but is also a breeze to clean. Users do not regret this buy, with one saying, “I only wish that I had bought them long ago instead of wasting time and money on less expensive products.”
Buy it: Rachel Ray Enamel 12-Quart Stockpot, $40 Target
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Bottom Line Up Front Foodals Top Pick In Stockpots: All
In my mind, everyone should own three or more stockpots one at about six quarts, another with an eight-quart capacity, and a third at twelve quarts or more.
The smaller sizes should be purchased based on quality while for the larger sizes well, for these it really doesnt matter quite as much. Thats why, for 6- to 8-quart vessels, we highly recommend All-Clads offerings.
All-Clad is the renowned American manufacturer of fine cookware really, the Cadillac of kitchenware. And this handsome mirror-polished 8-quart stockpot is from their Stainless Collection, one of All-Clads most popular lines.
It features two layers of premium 18/10 stainless steel that encase a thick, aluminum core. And the three bonded layers extend all the way up the sides for superior, energy-efficient heat distribution and outstanding cooking performance.
Aluminum is a superior conductor of heat , but it is reactive to certain foods. On the other hand, stainless steel is a poor conductor of heat, but it is highly resistant to those same reactive foods, such as tomatoes and vinegar.
So, with a product like the All-Clad, you get the best of both worlds superior heat distribution across the bottom of the vessel , excellent reaction to changes in temperature, and top notch stain and corrosion resistance.
How is the All-Clad lineup better than other offerings?
Budget Pick: Calphalon Tri
Like the All-Clad described above, the Calphalon tri-ply stockpot has a heavy-gauge aluminum core enveloped in stainless steel for excellent conductivity and even heating, making it ideal for preparing stocks, soups, pastas, and so on.
It also has a similar bottom, rounded where it joins the sides, giving it the effect of a saucier. This means you can throw your ingredients in just as you would with a skillet, and sauté, braise, or brown prior to adding your liquids. This feature also makes whisking much easier.
The Calphalon also features a snugly-fitted tempered glass lid, which makes it easy to keep an eye on your level of boil or simmer.
The large stay-cool loop handles are securely riveted to the body with four stainless steel rivets per handle, so you know moving this pot is going to be safe and secure.
The non-porous, brushed stainless steel interior provides a cooking surface thats easy to clean, and is suitable for use with utensils of all materials.
The Calphalon tri-ply is compatible with all stovetops including induction, and it is also completely safe for use in the oven and under the broiler up to 450°F. With a beautiful polished exterior, its a suitable choice for going from the stovetop right to the table for service.
Backed by Calphalons full lifetime warranty to replace any piece found to be defective in either workmanship or materials, this product is made in China.
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Ha1 Hard Anodized Nonstick Cookware Soup Pot With Lid 4 Quart
- Features tall sides and a fitted lid to reduce evaporation and keep soups flavorful and hearty
- Made from heavy-gauge, hard anodized aluminum coated with 3 layers of a safe PFOA-free nonstick material that delivers unparalleled release, scratch-resistance, and durability
- Compatible with all cooktops including induction thanks to its durable, anti-warp stainless-steel base, and safe to use in an oven up to 500°F
- Secured with riveted stainless steel handles to ensure a safe grip and tempered glass lid to see progress and lock in moisture
- Dishwasher safe but we recommend handwashing to preserve the nonstick coating. And you just might want to hold onto it a little longer.
- Backed by All-Clad’s Limited Lifetime Warranty
Our hard anodized cookware combines scratch, stain, and abrasion resistance with the convenience of dishwasher safe cookware. To clean rinse in lukewarm water before placing in the dishwasher. We do not recommend using steel wool, steel scouring pads or harsh detergents. Nylon scrubbing pads are safe to use. To prolong the life and appearance of your pan, we recommend hand washing since some automatic dishwasher detergent may contain very harsh and corrosive ingredients for your cookware.
Le Creuset Enameled Steel
From the makers of iconic enameled cookware Le Creuset, we have this gorgeous enamel-coated stockpot
Volcano Flame was the first color produced by Le Creuset in 1925, and it was chosen to reflect the intense orange shade of molten iron seen inside a foundry cauldron or creuset in French.
Since then, Le Creuset has built a solid reputation as an innovator in manufacturing the latest contemporary hues for their enamelware, and for producing cookware of outstanding value.
Dont like that color? Dont worry, these vessels are made in many of Le Creusets standard shades.
Whatever color you choose, you can be sure it will transfer beautifully from the stove right to the table.
Made of heavy-gauge carbon steel with a double coating of hard porcelain, this tall-profile design with tight-fitting lid produces an environment that retains moisture and infuses all ingredients with heated liquids while cooking.
Carbon steel also provides quick heating and retains the heat as well, for consistent results every time the pot is used.
The domed lid is tightly fitted to return moisture to the pot, and it has a stay-cool plastic knob thats oven safe to 450°F.
The stainless rim also gives the lid a snug fit rather than being perched on top, which prevents the loss of moisture and flavor.
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