Saucepans are go-to cookware for all kinds of recipes. As a result, they are perhaps the most important part of a cookware collection. At Ferlord, we offer a variety of pots and saucepans to accommodate all your needs and preferences.
Materials, sizes, colors, coatings...how do you pick the perfect saucepan? Which material should you choose? And how do you care for your saucepans on a daily basis?
Made with high, straight edges, saucepans are an essential part of any cookware collection. But before choosing a saucepan, think about how you'll be using it. You can opt for:
Saucepans are some of the most common everyday cookware. Their size should correspond to the number of people in your household. The right saucepan will let you conveniently cook meals for your family, as well as prepare recipes for the occasional dinner party! Ideally, your cookware collection will include a variety of different-sized pots and saucepans.
You can use the following table as a guide, keeping in mind that volumes may vary depending on the depth (height) of the saucepan:
Diameter (cm) | Suitable for | Volume (in liters) | Cookware |
14 cm | 1 person | 1 L | saucepan |
16 cm | 1 to 2 people | 1.5 L | saucepan |
18 cm | 2 to 3 people | 2 L | saucepan |
20 cm | 3 to 4 people | 2.5 to 2.9 L | saucepan, pot |
24 cm | 5 to 6 people | 3.5 to 5 L | pot |
28 cm | 8 to 10 people | 7 L and more | pot |
Not all pans are compatible with all types of cooktops. The main criterion for compatibility is the material of the cookware. Before investing in cookware, always check the symbols on the surface or the packaging. At Ferlord, the vast majority of our pots and pans are compatible with all cooking equipment and cooktops, including induction hobs.
In search of a more versatile saucepan? Our pans with detachable handles can be used in the oven without the handle. With this high-performance cookware, you can start recipes on your stove and finish them in the oven.
Before choosing your cookware, check the following symbols on the packaging of our products.
Pots and saucepans come in all kinds of materials, including stainless steel, copper, and aluminum. Each of these materials caters to specific cooking preferences and needs. Copper, for example, is often used by professional cooks. It is also expensive and requires special care. Nowadays, most cookware is made of stainless steel or aluminum as these materials are affordable and easy to clean. Let's take a look at the pros and cons of the primary materials used to make our cookware.
Ferlord’s material of choice, stainless steel is incredibly robust and resistant to heat. In our 100% stainless steel lines, the material is left uncoated. But some of our stainless steel cookware is made with a non-stick coating for easier use and cleaning. The handles are made of welded or riveted stainless steel or heat-resistant plastic.
Ferlord also offers aluminum saucepans (cast, forged, or pressed) that present many advantages for everyday cooking. The insides of these pans are always coated as food should never come into direct contact with aluminum.
Different materials (and coatings) require different care. For example, it's easier to clean a non-stick surface than a 100% stainless steel saucepan (even though, contrary to popular belief, stainless steel is extremely easy to clean, even if it has been left on the stove for too long). Regardless of its composition, there are certain precautions you must take when caring for your cookware.
1. Never heat while empty: you can warp your cookware, severely damage its coating, or even make it unusable.
2. Never rinse hot cookware with cold water: the difference in temperature can damage or warp your pot or saucepan. Wait at least 10 minutes before cleaning or cooling your saucepan with cold water.
3. Never cut food directly inside your cookware, especially if it has a non-stick coating. As a rule of thumb, never use metal utensils with your cookware (stainless steel is an exception).
4. Most of our saucepans are dishwasher safe. However, dishwasher detergents are more aggressive than dishwashing liquids. Over time, they can damage your pan. We therefore recommend washing your cookware by hand whenever possible.
5. Avoid aggressive products such as oven or barbecue cleaners, and never use bleach. See our tips for removing stubborn stains.
6. Wipe your saucepan with a cloth before putting it away. This will prevent the formation of stains caused by water drops that are left to dry on their own.