The classic saucepan is one of the most versatile pieces of cookware in your kitchen.
As a rule of thumb, high sided saucepans are most useful for making or heating foods with a high liquid content while low sided saucepans are perfect for reducing sauces and other liquids.
Some sauces are easy, some seem very complicated and intimidating but once you perfect a few of the classic sauces you can cook so many amazing dishes. Having a top quality saucepan will stand you in good stead when it comes to make sauces like bechamel, hollandaise and even just a really great basic tomato sauce.
Whether you are boiling, braising or steaming, your saucepan is the perfect tool, especially when cooking in smaller quantities.
Making perfect poached eggs is one of life’s simplest pleasures and it is so easy to do. Fill your saucepan with about 8cm of water and let is simmer. Break your egg into a cup, hold over the simmering water and let it slip in to the water gently. Cook for 3 – 5 minutes and remove with a slotted spoon. Simple and delicious.
Pasta and grains
Grains that require a lot of water to cook such as quinoa can be done in your trusty saucepan. It can also be used to cook pastas and other grains. Cook a complete pasta meal in one saucepan the way it is done in rural Italy, cooking your pasta in its sauce.
Fruit reductions, compotes and lemon curds
The ideal topping for desserts, pancakes, waffles and cakes, a good fruit compote or reduction could take your cooking from just good enough to perfect and delicious.