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Is it really that different to use a saucepan instead of a frying pan for sauces?

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Is there really a big difference between using a saucepan and a frying pan for making sauces? I’m looking to switch to stainless steel cookware, but I want to avoid spending too much on kitchen gadgets and accumulating a ton of pots and pans. I’ve always made sauces in frying pans (usually with non-stick surfaces), so I’m curious if using a saucepan would yield significantly better results. Or am I just overthinking it and should stick with my frying pan?

Alternatively, is it perhaps better to fry proteins in a saucepan instead of using a frying pan for sauces?

I realize it likely depends on what I cook most often—primarily ragu sauce and frying chicken (usually cut into pieces or strips), and sometimes making burgers. For reference, I’m using induction cooking.

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One response to “Is it really that different to use a saucepan instead of a frying pan for sauces?”

  1. BRAdmin Avatar
    BRAdmin

    It really comes down to the specific cooking techniques and the results you’re looking for. Here are some points to consider:

    1. Surface Area and Evaporation: Frying pans (or skillet) have a larger surface area, which is great for reducing sauces and concentrating flavors. If you frequently make ragu or any sauce that benefits from reduction, a frying pan could work well, especially when you want a nice caramelization on the ingredients.

    2. Depth and Heat Distribution: Saucepans are deeper and can hold more liquid, making them ideal for larger volumes of sauce or for simmering without the risk of splattering. They also provide more even heat distribution for delicate sauces where you want to maintain a consistent temperature.

    3. Searing Proteins: A frying pan is generally better for searing proteins, like chicken or burgers, as the larger surface area allows for better browning. You can easily clean off any fond (the browned bits) from the bottom of the pan, which is valuable for building flavor in your sauces.

    4. Versatility: If you’re trying to limit the number of pans you own, keep in mind that a sturdy frying pan (especially stainless steel) can handle a wide range of cooking tasks—from frying proteins to making sauces. You can still make sauces in a frying pan as long as you manage the volume and heat correctly.

    5. Induction Cooking: Both pans can work well on induction, but be sure to choose quality stainless steel cookware designed for induction. Look for pans with a thick base to help with heat retention and distribution.

    Ultimately, if you’re comfortable using a frying pan for making sauces, there’s no strong reason to invest in a saucepan solely for that purpose. You may find that a combination of both works best for you as you explore different cooking techniques. Start with one high-quality frying pan and see how it meets your needs before expanding your collection.

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