As a building block of another kind of kitchen, the right cookware is very important. People often use saucepans and pots interchangeably, even though each has different cooking purposes. By understanding the specific uses, designs, and materials used, you can better select the right option for your needs. In this blog, we help you understand the difference between a saucepan and a pot.

Also Read: 10 Must-Have Kitchen Accessories In Every Home

1. What Is a Saucepan?

A saucepan is a pan that finds itself in the middle order, between a frying pan and a stockpot. It comes with a higher straight side and a flat bottom together with an extended handle. It has been designed to cook liquids, dishes that require moisture retention, and those that need stirring.

Uses of Saucepans

• Saucy Sauces and Soups

Named by the name of use, these saucepans are great for sauces, gravies, and smaller batches of soups or stews. Tall sides prevent splashing, and a tight-fitting lid keeps the heat in, helping the sauce thicken more rapidly.

• Boil and Simmer

Saucepans are well suited to boiling pasta or rice water and simmering grains and vegetables.

• Blanching and Poaching

Their depth allows for easy blanching of vegetables or poaching eggs. This will ensure food is completely submerged in water.

• Cooking Small Amounts

As saucepans are typically smaller compared to pots, they are ideal for cooking one serving or cooking for two.

Also Read: 8 Benefits of Using Induction Non-stick Grill Pan for BBQ

Types of Saucepans

Non-stick Saucepan

Ideal for moist or delicate foods as it does not stick to them, and thus very easy to clean.

Stainless Steel Saucepans

Favourite for distributing heat evenly and durability and versatility, though extra careful handling for astringent mixes.

Copper or Cast Iron Saucepans

Retain heat excellently and control nicely, though heavy and more cautious to deal with.

2. What is a Pot?

A pot is an open-ended large, deep cooking vessel with two handles and a lid. It is used to hold more liquid compared to the other vessels and, therefore, can hold larger portions. Pots are used for bulk cooking or when a longer cooking time is required.

Uses of Pots

• Preparing Stocks and Broths

Large pots are very well suited for preparing broths and stocks. It provides ample space for simmering bones, vegetables, and herbs for long hours.

• Slow Cooker and Braising

Dutch pots are wonderful for braising meat and vegetables because they keep all the moisture in during low-heat cooking.

• Cooking Large Quantities

Pots can cook in large quantities such as the famous stews, chilli, and casseroles.

• Cook Pasta and Rice

Large pots can easily hold enough water to cook pasta and rice, or even a whole batch of steamed vegetables.

Pot Types

• Stockpots

Heavy-duty, large, cylindrical, and holding massive amounts of liquids.

• Dutch Ovens

Strong bottom, retains heat well, can be used on the stovetop but can also go in the oven.

• Sauce pots

Essentially the same design as saucepans but more in width, thus holding more foodstuff and minimal evaporation.

3. Actual Variations Between a Saucepan and Pot

Though they may appear identical, differences in the design of a saucepan and a pot determine which one to use when:

Size and Shape

Pots are generally deeper with wide openings. Two handles sit on the sides, whereas saucepans are much smaller and have straight sides, thus making pots ideal for larger, bulk-cooking jobs, and using a saucepan while working with smaller, quick-cooking projects.

• Handles

A saucepan normally is fitted with one long handle that makes manoeuvrability quite easy, but there are two loop handles in a pot which, when lifting heavy contents, does not rock.

• Material and Heat Distribution

The long duration of cooking is preferred in the non-stick or stainless steel-which have a much better material distribution of heat, while saucepans are generally usually appropriate for more specific tasks with sharp control over heat.

Also Read: Why Investing In These 5 Types Of Glass Meal Prep Containers

4. Which one to pick?

This decision between which one to use-thus relying on which one to cook what-all, how much you cook-pot or saucepan, depends on what is presented to be cooked here.

• For Sauces and Small Portions

A non-stick pan is the best for heating sauces since it reduces sticking and cleaning will be much easier.

• For Soups, Stews, or Large Recipes

Use a pot. With its bigger size, large portions are covered, and the space required by slowly cooked recipes is sufficient.

5. Having Non-Stick Cookware for Convenient Cleaning

When picking cookware, think of the benefits of non-stick materials:

• Ease of Cleaning

Non-stick cookware is easy to clean, particularly after applying gluey sauces or delicate foods like fish and eggs.

• Less Oil Required

Non-stick surfaces require little or no oil, which makes it a very healthy option for people on a fat diet.

• Optimum Cooking of Delicate Food Items

Best for low to medium-heat cooking. No risk of burning flavours gets saved.

Also Read: 10 Reasons Why Houszy Non-Stick Pans Are Ideal for Induction Stoves

Find Your Wanted Cookware at Houszy

Knowing the differences between a saucepan and a pot makes choosing the right tool for any recipe possible, which saves time and energy in the kitchen. Find the best non-stick saucepans and pots for your needs from our curated selection of non-stick cookware.