Buy our Winning Large Saucepan:
Buy our Best Buy Large Saucepan:
Behind the Testing:
Full testing details and ranking chart:
We tested 10 large saucepans to find the best one (listed in alphabetical order):
All-Clad Stainless 4-Qt Sauce Pan
Cuisinart MultiClad Unlimited 4 Quart Saucepan with Cover
Le Creuset Tri-Ply Stainless Steel Saucepan with Lid and Helper Handle, 4-Quart
Oxo Stainless Steel Pro 3.5 qt. Sauce Pan + Cover
Scanpan CTX 4 qt Covered Saucepan
Simply Calphalon Nonstick 4-Quart Saucepan
T-fal Initiatives Nonstick Saucepan with Glass Lid, 3-Quart, Gray
Tramontina Gourmet Domus Tri-Ply Base 4 Qt Covered Sauce Pan
Tramontina Gourmet Tri-Ply Clad 4 Qt. Covered Sauce Pan
Zwilling J.A. Henckels Aurora 5-ply 4-qt Stainless Steel Saucepan
Most of us use a large saucepan daily, so it’s important to own one that performs flawlessly and will last for years. But how much does high quality have to cost?
Why we love carbon-skillet skillets:
Why a saucier might be your next favorite pan:
WINNING TRAITS OF A GOOD LARGE SAUCEPAN
– Solid construction and durability
– Moderate, balanced weight that doesn’t feel too heavy to lift when full
– Lid fits well without fuss; lid handle is easy to grasp and stays cool
– Handle is secure
– Clear interior visibility
– Light interior finish
– Steady, even cooking
– Easy cleanup
WHAT WE TESTED
We tested 10 large (3- to 4-quart) saucepans with lids, rating them on performance, ease of use, cleanup, and durability. Results were averaged. All saucepans were purchased online.
RATING CRITERIA
Performance: We prepared simple rice pilaf, browned butter, made crème anglaise, and blanched green beans in each saucepan, rating and averaging the results. We weighted performance more heavily than other categories.
Ease of Use: We evaluated each saucepan’s shape, weight, balance, handle design, and lid, as well as how easy each was to lift, pour from, and maneuver.
Cleanup: We washed each saucepan and lid by hand after use, noting if any trapped food or required more-thorough scrubbing.
Durability: We subjected each saucepan to thermal shock by heating it and then plunging it into ice water and then checked for warping. We also struck each saucepan against concrete three times, noting any dents, scratches, or loosening of handles.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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27 Comments
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what do you think about the made-in saucier 5 qt pan?
I adore your reviews. I wish you would update them.
I would like to see you test two of the newcomers to high end pots and pans. 360 cookware and Maiden cookware seem to be well made and work well, but I would like to see them tested by ATK.
Agree with everything on the All-Clad pot/pans-EXCEPT the handles. I know hold from the bottom. The engineer that designed this handle should be reprimanded. The physics behind the leverage of this handle to the weight of the pans is way off. They would sell way more at their high price if this was corrected. The engineered design of the handles are way off base.
good reviews
you guys really have a hard on for all clad. Their handles are terrible and painful to use for many many people. The whole locking your fingers in the groove may be a reason, but it isn't a good one and it doesn't override the terrible ergonomics. You also say all-clad don't warp. That is because many come prewarped! I just went to williams sonoma and all the d5 pans I tested with a engineers square had a couple mm of crowning upwards. The copper core line was flat, but also a tissue paper 2mm thin. My best searing and flatest pan by far is my Falk Culinar one, but they are $$$, heavy and not dishwasher safe. Still looking for perfect pan, but all-clad definately isn't it. They are at least better than than calphalon and other cheap pans.
I’m slowly adding to my cooking collection and just purchased the All Clad 4qt D5 version. I’ve owned the 5qt steamer for a while and can’t live without it since I steam veggies quite regularly.
Would the All Clad 4 Qt be the right size for making soup for 1-2 people? Any suggestions?
I'd like to see the test kitchen address the issue of All Clad edges not being sealed and therefore seem to rust at the edges. I'm trying to decide between All Clad and Le Creuset all-clad, and this is a sticking point for me. Otherwise, I think their reviews are excellent.
As I could afford it I have replace all my cookware with Allclad. On special occasions I buy Allclad as birthday presents etc for close family members. My great grandchildren will cook with these pots.,they are that good.
Any of these are also PFOA and PTFE free??
I am very pleased with the few All Clad items I have like the measuring spoons and Stainless-Steel Strainer Set. I will definitely be ordering up the saucepan and look forward to finally have a saucepan that can pour out liquids cleanly. I don't have a saucepan right now and end pouring my mixture real quick to keep it from dripping down the sides. Sort of works but there is always a little mess. I look forward to making homemade ice cream and cooking up the custard base.
Why am I surprised, you always pick All-clad, no other brand has a chance.
I dont like the all clad handle. Yes it seems useful its shaped that way for a saucepan but when im trying to toss food in a skillet its almost impossible to grab comfortably
I swear, either this channel is sponsored by All Clad, or it's just that good.
unfortunately, we bought a whole set of ones with these handles 5:12 , looking to sell them ASAP, who in the world came up with the handle design and why? they should name it the All Clad "ALL PAIN" series …. 100% can NOT recommend, way too many good brands with comfortable handles
Love this video! My kids bought me an all clad D5 set for Christmas and I have to decide if I want to keep that or swap for the D3. Currently the D5 set is pricing out lower than the D3 (Williams Sonoma) and I have to decide before my exchange window closes. Any suggestions between D5 and D3?
bought my first set of all-clad pans over 30 years ago. Still going like day 1.
No Demeyere 5 ply?
Why is this guy on TV? Every other person who does a clip with him is constantly moving away from him and looks uncomfortable. There are other people on ATK who do solid reviews. He seems entirely unnecessary.
YOU need to do a new one as the two you recommend are no longer available!!!!!!!!!!
I watch this videos knowing what the best one is going to be , just to justify my purchase. Lol
IM NOT IN THE USA, BUT I HAVE LIKED WILTSHIRE SAUCEPANS FOR A WHILE NOW BECAUSE THEY ARE SHINY WHICH IS IMPORTANT TO ME, LIGHT WEIGHT AND EASY TO WASH UP WITH A HANDLE WHICH YOU CAN HOLD, I THINK ITS SOME TYPE OF RUBBER ON THE HANDLE. BUT NOW THINGS HAVE CHANGED DRASTICALLY, IVE BEEN TRYING TO FIND A SAUCEPAN WHICH IS SHINY ON THE OUTSIDE, THATS NO 1 FOR ME IT MUST BE SHINY ON THE OUTSIDE BUT IM NOTICING SAUCEPANS NOW HAVE AN UGLY FLAT LOOK. I DONT LIKE THAT APPEARANCE FOR A SAUCEPAN AND I DONT UNDERSTAND WHY SAUCEPAN COMPANIES ARE MAKING SAUCEPANS WITH A FLAT LOOK ON THE OUTSIDE. IT MAKES NO SENSE TO ME. IM JUST WONDERING IF ITS SOME KIND OF FASHION.
I NOTICED YOUR SAUCEPAN APPEARS TO HAVE A NICE SHINY APPEARANCE ON THE OUTSIDE, IM TALKING ABOUT THE ONE YOU ARE PRAISING CALLED THE ALL CLAD. IM GOING TO SEE IF I CAN FIND IT IN MY COUNTRY, THANKS FOR THE VIDEO.
It would have been nice if you tested the handle style commonly used in Europe: short double handles rather than one, long handle. The style of Fissler, for example. This style makes a lot of sense to me, both from an economy of storage space (stacking and putting side-by-side, and for not clumsily holding a bunch of heavy, sloshing liquid out in front of you with one hand in a long handle.
Maybe this has something to do with most U.S. kitchens using gas ranges rather than induction and wanting to have a handle that's cooler. I can't think of a single other advantage.
Wish you would tell us about other brands and why they fail.
Was there an induction cook top test? Will the winner work with induction?
TK will push the products they support although they are usually very good choices.