The Best Large Saucepans for Soups, Sauces, and More



Equipment expert Adam Ried reviews one of our most used kitchen tools, the large saucepan.

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25 Comments

  1. Fully Clad pans have a big problem that ATK misses in their reviews : the walls get too hot and scorch sauces like a bolognese sauce or a thicker soup.

    There is one AMAZING company that solves this: Demeyere: they have it on bottom only but wraps around the lower edge of the wall to prevent the burn they mention here. Demeyere also have an amazing technology that ensures the on never has a concave (central dome) when heated. try adding oil to an Al Clad fry pan all the oil will gather to the sides.

  2. My #1 complaint about all pots, pans, utensils, etc. is any kind of a SOFT material on the handles. We've had several over the years … they ALL get soft and sticky over time. Now I will NEVER buy ANYTHING with a soft grip material on the handles.

  3. I bought a pan and whacked it on a cinder block 3 times to test its durability. It got dented and scratched so I took it back for a refund. They refused the refund because apparently you should not be whacking your pans on cinder blocks.

  4. BS….The All Clad is NOW $244.95 on Amazon…Thanks for driving the price up. Been watching your videos and EVERY product you recommend, price is MUCH higher in no time at all. Any suggestions on this All Clad where it can be bought for less?

  5. The Allclad handles SUCK ! They are not comfortable, and the angle is so severe that you need to be at least 6 ft. tall to hold them. I don't like the valley is them either. I'm glad I only bought one to see if liked them or not before buying more. They are very well built, but the handles are a deal breaker for me.

  6. I’ve had All Clad pieces that that are 25 years old, and they still look and perform like new. Recently, I acquired some Demeyere pans, and like their form factor even more. Either brand will come on sale once or twice a year. Definitely worth it!

  7. Several decades ago I purchased the same size 4 quart Alclad when I worked selling it for Marshal Fields, but in an anodized aluminum exterior. I don't think they offer the model any longer. It was one step from the top end series. I would point out that there have been military experiments that show dark pan heat 2x quicker than shiny surfaces. I prefer Alclad with dark exteriors and steel coated interiors. I would suggest buying the double boiler and steamer along with the pan if you can afford.

  8. If you’re looking for a deal, the All-Clad D3 4qt soup pot is basically the same as the the 4qt sauce pot but typically runs half the price when on sale. The only difference is the soup pot has two helper handles instead of the long handle everyone hates. It’s a win, win.

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