We Tested 9 Saucepans and Came Away with Three Favorites

Serious Eats is Team Saucier over Team Saucepan. However, that doesn’t mean saucepans don’t have their purpose in the kitchen, and many home cooks do want to buy them. Plus, saucepans are still a workhorse: they can be used to boil water, cook rice or pasta, poach eggs, reheat soup, and more. And the higher, straight sides and larger capacity tend to prevent boiling over more than their lower profile saucier siblings.

But not all saucepans are made the same. They come in different materials, have various layers of cladding, and are available in an array of sizes/shapes. Some have built-in spouts on the side to make pouring easier or internal measurement markings etched or printed onto their walls. And the handles and lids can also vary considerably. With all these variables, we set out to find the best 3- to 4-quart saucepans, evaluating nine popular models.

The Winners, at a Glance

The Best Overall Saucepan

Zwilling Spirit 3-ply Stainless Steel 4-Quart Saucepan

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The Zwilling Spirit's handle stayed cool while water boiled, which allowed us to hold and pour from the pan without difficulty. The flared rim made stirring easy and the saucepan heated evenly. The glass lid allows you to monitor food as it cooks (though it can steam up) and we appreciated the measurement markings on the pot's interior. The handle was comfortable and secure, too.

The Best Budget Saucepan

Tramontina Covered 3-Quart Saucepan

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The Tramontina wasn’t the cheapest saucepan we tested, but it performed on par or even better than some of the pans that cost twice as much. The handle stayed cool, with a slightly rounded shape that felt comfortable to hold. The pan itself cooked evenly with no hot spots, and the lid handle didn't heat up while cooking, making it easy to take on and off.

The Best (Slightly) More Expensive Saucepan

All-Clad Stainless Steel Tri-Ply 3-Quart Sauce Pan with Lid

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We're longtime fans of All-Clad's stainless steel cookware, and the D3 saucepan is no exception: it was heat-responsive and easy to clean. Plus, you get All-Clad's lifetime warranty. While it's more expensive than our other winners, it's often discounted.

The Tests

• Boiling Water Test (Part 1):We boiled two quarts of room temperature water on medium-high heat without the lid to test how long it took for the water to boil, how easy it was to pour the water out of the pan, and how comfortable the handle and pan were to hold and move.
• Boiling Water Test (Part 2):We then repeated the boiling water test with the lid on to see how fast the water boiled with the saucepan covered and how comfortable it was to remove the lid.
• Rice Test:We made one cup ofjasmine riceon the stove to see if the lid leaked steam, as well as to examine how evenly the rice cooked. We then soaked each pot for five minutes in hot water from the tap and hand-washed the saucepan to see how hard it was to remove any cooked-on rice.
• Browned Butter Test:We browned four tablespoons of unsalted butter on medium-low heat to see how evenly the pan heated the butter, which can easily burn.
• Pastry Cream Test (Winners-Only):We made a batch ofpastry creamin each of our favorite pans to see how evenly it cooked and how easy it was to maneuver a bulkyballoon whiskin the cookware. Afterward, we cleaned each pan by hand to see if there was any burnt- or stuck-on pastry cream and evaluated ease of cleanup.

What We Learned

We Preferred Wider Saucepans

We stuck to testing 3- and 4-quart saucepans, so most of the cookware had similar capacities. But the shape of the saucepans varied, with some taller and some wider. Unlikesauciers, with their low sides and gently sloped corners, saucepans have straight sides that jut out from the base at 90-degree angles. This means getting into the corner of the pan, especially witha balloon whisk, can be challenging. With taller, more narrow saucepans, stirring was harder. The upright whisk had difficulty getting into the corners of the pan and snagging, splashing the pastry cream as we stirred.

Wider saucepans were more user-friendly, allowing us to angle and tilt the whisk handle lower so we could maneuver into the sharp corners and stir and scrape the pastry cream. Clean-up was also easier, as the wider silhouette made reaching in with a sponge to scrub the sides and bottom of the pan a cinch. The Tramontina, Zwilling, and All-Clad, were eight inches from lip to lip. In comparison, some of our least favorites were 7 1/4 to 7 3/4 inches wide.

Evaluating Handle Design

The saucepans' handles varied quite a bit: some were short, some long, some rounded, and some thinner with center indentations. We found rounded, wider handles to generally be more comfortable for a variety of users. Rounded handles (like the Tramontina) or handles that had some depth and width (like the Zwilling), felt comfortable in our hands and offered a nice balance, making the pan easier to pick up.

It was also important that the handles didn’t get too hot. While most stayed cool, some got quite hot, which made maneuvering the pan difficult when picking up or pouring.

Finally, though it seems like a minor quibble, a couple of pans had handles positioned slightly lower on the pot. This resulted in the inside rivets being lower as well, which made cleaning more difficult, as food got trapped more easily around the rivets.

There Were Little (But No Less Important) Differences Amongst the Lids

Placing a lid on a pot creates a closed environment where heat gets trapped, bringing liquid to a boil faster and preventing moisture from evaporating. We liked lids that were slightly arched, which allowed moisture to run down the sides and fall back into the pot.

Beyond the shape, the handle on the lid needed to stay cool. Ideally, you’d be able to cook a pot of rice or boil water and then remove the lid without a towel, pot holder, oroven mitt. Lids with larger or taller handles stayed cooler and were easier to pick up.

What's the Difference Between a Tri-Ply and a Five-Ply Saucepan?

More than half of the pans we tested were tri-ply, meaning they were constructed with three layers of metal. Tri-ply cookware usually has an outer and inner stainless steel layer, and a more heat-conductive metal (typically aluminum or copper) sandwiched between them.

But there were a few non-tri-ply pans we tested, too. This included the Farberware, Material, All-Clad D5, and Avacraft. (There latter being a hybrid pan, with a 5-ply capsule bottom.) Five-ply, as you can guess, means there are five layers of metal, often more aluminum (or copper) and stainless steel to help diffuse the heat. Five-ply pans often take more time to heat up and weigh more, but the extra layers of metal (theoretically) distribute heat better and are more durable.

Notably,the All-Clad D5heated beautifully and was responsive to temperature with no hot spots. But the added weight may be tougher for some users (it was nearly a pound heavier than the D3). TheMaterial pancooked slightly unevenly (even though one of the core materials was copper, a metal known for its quick heat distribution) possibly due to the extreme curve on the bottom of the pan. TheAvacraft panhad a slightly uneven bottom, with lower edges around the pan, which caused butter and rice to cook more around the sides. TheFarberware pan, which was neither tri-ply or 5-ply, felt cheap and heated unevenly due to the thin metal.

最后,我们找到了三锅/平衡formance and usability the best. They heated up evenly and though most were not quite as responsive as the All-Clad D5 pan, they were still consistent and had minimal hot spots.

The Criteria: What to Look for in a Saucepan

For most home cooks, a 3- to 4-quart saucepan offers a versatile, spacious capacity. Look for a saucepan that is tri-ply, which will ensure that the pan heats up consistently and evenly with little to no hot spots while still being lightweight. Wider saucepans (eight inches from lip-to-lip) allowed for easier stirring and cleaning.

In general, we preferred saucepans with wider and rounder handles, which felt comfortable to grip. We also found lid handles that were taller or larger heated up less readily, and lids that slightly arched upwards encouraged moisture to run back into the pan quickly.

The Best Overall Saucepan

Zwilling Spirit 3-ply Stainless Steel 4-Quart Saucepan

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What we liked:The Zwilling Spirit 4-quart saucepan was the largest pan we tested, as well as one of the heaviest due to its size. But the handle had a slight flare near the end, as well as a rounded bottom and slight indentation on top, which allowed our thumb to rest comfortably while holding and carrying it. The handle stayed cool, only getting hot about one inch from the pan’s body, allowing you to choke up on the handle for leverage.

The included glass lid, which is oven-safe to 400°F, made it easy to see when the water was boiling, without having to lift up the lid to check. The lid’s handle stayed cool to the touch as well and there are measurement markings on the interior of the pot.

The tri-ply material conducted heat well with no hot spots. Despite having a larger capacity, stirring was relatively easy when making the brown butter and pastry cream thanks to its wide size and flared rim. Finally, clean-up was a cinch with this model, with minimal scrubbing to get any stuck, cooked-on rice off. It’s also induction-friendly.

What we didn’t like:The handle of the Zwilling Spirit could have been slightly longer, as it was a relatively short seven inches. Folks with larger hands might find it too small.

Price at time of publish: $100.

Key Specs

• Capacity:4quarts
• Weight:4pounds, 8 ounces with lid; 3 pounds, 5 5/8 ounces without lid
• Layers of cladding:3 (stainless steel and aluminum)
• 唇直径:保留8 inches
• Base diameter:7 1/4 inches
• Depth:5 inches
• Handle length:7 inches
• Induction compatible:Yes

The Best Budget Saucepan

Tramontina Covered 3-Quart Saucepan

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What we liked:The Tramontina saucepan performed remarkably well for its price point. The tri-ply pan heated up evenly with no hot spots. Rice, browned butter, and pastry cream all came out nicely, with no sticking or burnt-on spots. Stirring was relatively easy, as the 3-quart pan was still eight inches wide, which allowed you to angle awooden spoonor whisk down to get into the corners and edges of the pot.

The pan’s handle was slightly longer than the Zwilling pan (at about eight inches long) and had a nice, rounded feel. It stayed cool, only getting warm about one-and-a-half inches from the pan's body. The stainless steel lid had a tall handle that didn't get hot, making it comfortable to remove mid-cooking. Clean-up was pretty easy as well, with minimal scrubbing necessary to remove the cooked-on rice. It’s also induction compatible.

What we didn’t like:The lid’s handle was a bit thin, making it a little less easy to grab. The shiny mirror finish on the outside is pretty, but showed fingerprints immediately and the long-term durability of the finish is questionable, as mirror finishes tend to show scratches more easily than brushed ones.

Price at time of publish: $55.

Key Specs

• Capacity:3 quarts
• Weight:3 pounds, 4 ounces with lid; 2 pounds, 8 ounces without lid
• Layers of cladding:3 (stainless steel and aluminum)
• 唇直径:保留8 inches
• Base diameter:7 1/4 inches
• Depth:4inches
• Handle length:8 1/8 inches
• Induction compatible:Yes

The Best (Slightly) More Expensive Saucepan

All-Clad Stainless Steel Tri-Ply 3-Quart Sauce Pan with Lid

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What we liked:This tri-ply pan cooked evenly and was responsive to heat. It was also easy to clean, requiring minimal scrubbing. Its handle has an indent that runs along its length, which helped to prevent the handle from turning in your hand as you pour. This saucepan comes with All-Clad's lifetime warranty.

What we didn't like:The saucepan's handle was thin and less comfortable to hold than other winners and the small lid handle got hot, making us reach for a kitchen towel to pick it up.

Price at time of publish: $120.

Key Specs

• Capacity:3 quarts
• Weight:3 pounds, 10 1/8 ounces with lid; 2 pounds, 13 5/8 ounces without lid
• Layers of cladding:3 (stainless steel and aluminum)
• 唇直径:保留8 inches
• Base diameter:7 1/4 inches
• Depth:3 3/4 inches
• Handle length:9 1/4 inches
• Induction compatible:Yes

The Competition

• All-Clad D5 Stainless Steel Saucepan: This five-ply pan performed beautifully, and if you're looking for a five-ply saucepan, it's well worth considering. However, it's heavier and more expensive, which kept us from naming it as a winner.
• Cuisinart Multiclad Pro Triple Ply Stainless 3-Quart Saucepan: The Cuisinart pan performed well, with even cooking and a cool handle on the pot and lid. But the lid was flat, which meant moisture clung to it for a while before randomly dropping back into the pot. The narrower and taller dimensions of the pan also made it more difficult to stir food.
• Material The Sauce Pot: We had high hopes for this five-ply saucepan with a built-in spout which made it easier to pour (if you're right-handed). It had a comfortable handle that was thicker and rounder, making it easier to hold and pick up. However, we noticed there were some hot spots in the pan, with the rice browning and sticking in certain parts. The rice was also difficult to scrub off, making it more challenging to clean than other pots we tested.
• AVACRAFT Stainless Steel Saucepan with Glass Lid: This pan had some hot spots due to an uneven bottom that rose slightly in the middle, with rice and butter browning around the edges faster than in the center.
• Farberware 3-Quart Classic Traditions Saucepan with Glass Lid:我们测试的只有Farberware平底锅锅that was not tri-ply or five-ply. It was significantly lighter in weight than the other pans, with a resin handle and lid knob. Because the pan was so thin, it performed poorly, with overcooked rice on the bottom and undercooked rice on top, and butter that almost burned in some spots and didn’t brown properly in others.
• Duxtop Whole-Clad Tri-Ply Stainless Steel 3-Quart Saucepan with Lid: The Duxtop saucepan performed well through all the tests, with even heating and cooking, nice responsiveness, and a comfortable cool handle. But the handle placement is slightly lower on the body, which meant the inner rivet heads were also lower. Food got caught in the rivets, making clean-up more challenging.

FAQs

What is a saucepan?

A saucepan has a flat bottom with straight sides and a long handle. It comes in a variety of sizes, the most common being two to four quarts, though you can get smaller saucepans as well. Saucepans are smaller thanDutch ovensorstockpots, more cylindricalthan sauciers, and narrower and taller than a frying or sauté pan.

What does a saucepan look like?

A saucepan is a cylindrical pan with a flat bottom and straight sides. Saucepans have long handles and often come with tight-fitting lids.

What is a nonreactive saucepan?

Saucepans and cookware come in a variety of different materials. Some materials, like aluminum, copper, or cast iron, will react with acidic ingredients like lemon juice or tomatoes. When reactive material is used to cook these acidic ingredients, metal can actually migrate into the food, damaging the pan itself and giving your food a metallic taste. Nonreactive saucepans use stainless steel, enamel, or nonstick coatings on the inside of their pan to make them safe and durable for cooking all food, regardless of acidity.

What is a saucepan used for?

Saucepans are versatile pieces of cookware, suitable for cooking anything that involves liquid. Boil some water and use the saucepan to blanch vegetables or poach items like eggs. Use a saucepan to cook rice, quinoa, or pasta, as the flat-bottomed surface heats up the water quickly on the stovetop. They are also great for reheating leftovers, including soups and stews.

What is a large saucepan?

A larger saucepan is three to four quarts in size. Bigger than that, and we just recommend getting a 5 1/2-quartDutch oven.