Any substantial kitchen, be it professional or home, is not complete without a substantial set of sauce pans. The range of cooking applications that sauce pans can be used for include steaming, heating liquids, cooking rice and pasta, and much more. The most key element to consider when purchasing a new saucepan or sauce pan set is what it is made from.

Saucepans are commonly constructed using either copper, aluminium, cast iron, a special non-stick coating or stainless steel. While all these materials have their elements that are both advantageous and disadvantageous, different cooking applications and budgets will be suited to certain types of sauce pans. For professional chefs, the best quality saucepans are a must have. For those cooking at home, however, a mid-range will. Sauce pans made from copper are more expensive than their counterparts. This is due to their excellent conductivity. A saucepan that is made of a more receptive conductor heats evenly and much quicker. In addition to their high price, copper sauce pans lose their shine quickly and are harder to keep clean.

Anodized aluminium pans are increasing in popularity. Both these and stainless steel pans with an aluminium-clad base transmit heat effectively and are a lot cheaper than their copper counterparts. Heavy gauge material and a dense base are normally found in substantial quality steel and aluminium saucepans. A thin base is often the first sign of a poorly constructed sauce pan, as it develops heat spots and doesn’t conduct evenly.