The word ‘saucepan’ might describe the piece of cookware we’re talking about here, but it doesn’t do it justice. Sure, a great saucepan will come in handy for your once-in-a-while béchamels—but it is something you will use almost every day you cook, and a good one is vitally important to any cookware set. Saucepans are multitaskers, ready to get to work for your morning oatmeal, instant noodles, steamed rice, even just heating up that jar of grocery store marinara.
Our top picks
- The best saucepans: All-Clad D5 3-Quart Saucepan and the All-Clad D3 3-Quart Stainless-Steel Saucepan
- The best budget saucepan: Goldilocks 3-Quart Saucepan
- A great saucier: Misen 3-Quart Saucier
Saucepans tend not to get as much attention as more prestigious pieces of cookware like Dutch ovens and cast-iron skillets, but they’re arguably more important—and there’s a lot to consider when shopping for a good one. Is the best material aluminum, copper, or stainless steel? Is it ever a good idea to get a saucepan with a nonstick coating? Should you go with 3-ply or 5-ply? And what does ply mean anyway? Below, we get into all the details and share the top picks from our range of experts.
New in this update: We tested pans from Viking, Fissler, MadeIn, Caraway, and Goldilocks.
The best saucepans: All-Clad D5 3-Quart Stainless-Steel Saucepan or the All-Clad D3 3-Quart Stainless-Steel Saucepan
All-Clad's pots and pans are beautifully designed and consistently demonstrate even heating. With proper care, you can expect them to serve you for decades. Both the All-Clad D5 stainless-steel saucepan and the All-Clad D3 stainless-steel saucepan have been top performers in our product tests over the past several years. The lines are slightly different, but both are excellent pieces of cookware that would serve well in any kitchen.
Pros and Cons
Pros:
- Even heating
- Good heat retention
- Helper handle
- Pours well
Cons:
- A bit heavier
- Expensive
Specs
Diameter: 8.8”
Height: 3.8"
Handle length: 9”
Weight: 3.6 lb.
What we love about the All-Clad D5: This saucepan’s hefty 5-ply construction is made with alternating layers of aluminum (which allows it to heat up quickly and evenly) and stainless steel (which evens out heat distribution). The high-quality metal bonding, along with a heavy bottom, means no hot spots on the pan and heightened precision when working with delicate liquids like caramels and custards.
This pan is great at boiling, browning, braising, and sautéing. Testers appreciated the pan’s oversized helper handle on the opposite end and its flared rim, which provide greater stability for maneuvering and pouring. The additional heft of the pan also provides added insulation from scorching for anything hanging out over a flame for a long period of time. Heavier clad cookware is more common in professional kitchens where pans are getting heavy regular use.
What we’d leave: While heft is an asset that helps prevent scorching on sensitive sauces and emulsions, it does mean that this pan is heavier than other saucepans. At 3.7 pounds, the D5 requires a little more strength to maneuver across the cooktop or for pouring liquid out of it. As we mentioned above, the helper handle makes it a little easier, but it's still something to keep in mind. It's also a pretty pricey pan.
Pros and Cons
Pros:
- Lightweight
- Easy to maneuver
- Heats evenly
Cons:
- More affordable than D5, but still an investment
Specs
Diameter: 8.6"
Height: 3.7"
Handle length: 9"
Weight: 2.8 lb.
What we love about the All-Clad D3: The differences between how a 3-ply stainless-steel pan and a 5-ply stainless-steel pans cook can be subtle, even when cooking with them side-by-side. As far as our water boiling test went, the difference between the D5 and D3 All-Clad was a matter of seconds, meaning that the additional cladding in the D5 doesn't have a significant impact on how fast the pan heats up.
While general kitchen guidance suggests that thicker is better for saucepans, we had no issues with the lighter All-Clad D3 when making curds, custards, caramels, and other finicky scorch-prone things. When filled with water, the pan is easier to pick up and pour with one hand due to its light weight. All-Clad pans have nice long handles which put distance between you and the heat source.
Many home cooks are far more likely to use a saucepan for heating up frozen vegetables, or making boxed mac and cheese. And for those purposes, this pan is absolutely superb.
What we'd leave: All-Clad handles are a bit divisive. We've found that people who come from a background in kitchens or have a culinary education prefer the classic, long, scoop-shaped handle of the classic D3 and D5 lines, as it is conducive to the “proper way” to hold a pan (toward the end, thumb on top). But for those who don't find them comfortable, All-Clad produces a line with rounder and more bulbous handles—which home cooks tend to prefer more— designated under the All-Clad Everyday line.
Budget pick: Goldilocks saucepan
Pros and Cons
Pros:
- Lightweight
- Easy to maneuver
- Affordable
Cons:
- A bit thinner, slightly more prone to scorching if not careful
- Exterior is not 18/10 stainless steel
Specs
Diameter: 8.6"
Height: 3.7"
Handle length: 9"
Weight: 2.8 lb.
For a budget cookware line, relative newcomer Goldilocks punches above its weight, delivering well-designed stainless-steel cookware at a very reasonable price point.
What we love: The Goldilocks saucepan is similar in appearance to an All-Clad pan. It is lightweight, easy to maneuver across the cooktop, and has a 3-ply construction offering decent thermal distribution at its price point. We were able to make custard and melt sugar without any scorching, although these pans tend to require more vigilant observation. Compared to pans of a similar price point, we prefer the shape and design of Goldilocks pans, and recommend the brand's cookware for anybody looking for affordable stainless steel.
What we'd leave: Goldilocks pans are a bit thinner than their luxury counterparts, and we've found that they are more prone to scorching food at higher temperatures because of it (as are every other budget pan we've tested). However, so long as you pay attention to what you're cooking, and don't play it fast and loose with the heat, this ultimately isn't an insurmountable issue. The exterior layer of Goldilocks pans is made of 18/0 stainless-steel (vs, 18/10 steel of higher-quality pans), meaning its a nickel-free alloy that is slightly less durable over long periods of time.
Another great saucepan: Misen 3-Quart Stainless Steel Saucier
Pros & cons
Pros
- Round shape is easier to mix and stir in
- Thick base prevents temperature swings
Cons
- Tricky to pour with
Specs
Diameter: 9"
Depth: 4"
Handle length: 8"
Weight: 3.3 lb.
What we love about the Misen: Sauciers are like saucepans, but with a more rounded shape at the base, which makes them great for doing cooking tasks that require a lot of whisking, i.e. making bechamel or hollandaise. In addition to its useful shape, the 5-ply Misen also has a comfortable handle and it’s easy to maneuver around a cooktop. Compared to other saucepans, the Misen has a thicker base, which brings whatever is inside to temperature more gently. This comes in handy when making something like custard, which can curdle or burn if the pan gets hot too fast.
What we’d leave: Despite the handle being comfortable to hold, we did find the design slightly awkward when pouring liquid out of the saucepan. But if we’re being honest, we have to get really picky to find issues with this pan.
How we tested saucepans
Over the years, we've conducted several different cooking tests to assess the quality and design of each pan. We've cooked heat-sensitive foods like lemon curd, custard, and caramel to see whether any pans were prone to scalding or hot spots, and to assess how well they responded to changes in temperature. We also spent time maneuvering each saucepan around the cooktop, noting how comfortable they are to hold, how well they pour liquids, and how heavy they feel when full. Using an induction burner for precise control, we checked how long it took to bring the same volume of water to a boil.
What makes a good saucepan
Materials and construction
Similar to stockpots, sauté pans, frying pans (and all the best cookware, really), the most important features of a saucepan are good heat conductivity, good heat retention, and even heat distribution. We wanted a pan that heated up and cooled down quickly, because that provides more control when working with finicky sauces. A 3-ply or 5-ply fully clad saucepan made with high-quality aluminum and stainless steel is ideal. This material combination is safe to use at high heats, is oven- and induction-compatible, extremely durable, and of course, great at retaining and distributing heat. A saucepan with an aluminum core is also a lot more affordable than one with, say, a copper core.
Ease of use
Are you able to use a spoon or whisk along the sides without issues, and does it have a comfortable handle that stays cool while cooking? Then we'd say the saucepan is easy to use
Lid fit
We looked for pans with nice-fitting lids that let little to no steam escape when the saucepan was filled with boiling water.
Other saucepans we tested and liked
While we do always try to single out a winner when we can, there is a lot of excellent cookware out there. Particularly for high-end pots and pans, what distinguishes our favorite from the pack usually comes down to slight differences and the subjective preferences of our testers. Below you'll find several pans that range from very good to excellent. We don't include the pan from the Viking 3-Ply line, as it is only available in a set; however, we were pleased with its performance and design.
Cooking with Fissler's M5 Pro-Ply 5-ply line is lovely. In testing their other pans, we've found that these pans distribute heat well and adjust to changes in heat smoothly without scorching. The saucepan is nicely designed, with volumetric measurements and a rivetless design. Bulbous handles are divisive on staff, but those who do like them find the Fissler handles comfortable. Performance-wise this saucepan was comparable to both All-Clad saucepans. The only real hitch is the price, which is higher than All-Clad's more-expensive D5 line. If that isn't an issue, and you like the look of Fissler cookware, this is a high-quality brand that is worth the investment.
We typically test 3-quart saucepans, but Made In's only come in 2- and 4-quart sizes. We used the 4-quart size, as it has a comparable diameter to most 3-quart saucepans, but with higher sidewalls. The pan performed well in our tests, with no scorching or hot spots. A few people on staff who've cooked with Made In pans on a regular basis have reported that ingredients tend to stick to the cooking surface more compared to an All-Clad. This might be due to a slightly rougher surface finish. Regardless, we'd still consider Made In to be a quality line of cookware.
The Hestan Pro Bond is shallower and wider than most saucepans. It’s lightweight thanks to finer layers of cladding, but still boasts very even heating. We think this is an excellent pan, but costs more than the All-Clad, so it is certainly a luxury choice.
Another great pan from All-Clad, however, we think if you’re really interested in a saucier, the Misen model will be more than satisfactory and costs about 20% less.
Comparable to the All-Clad in performance, but testers weren’t crazy about the round, hollow handle. Handle feel is one of the more subjective elements of a pan design, so if you know you prefer a thicker handle, you might like this one.
The Tramontina saucepan is often touted as an affordable alternative to All-Clad. Generally-speaking, Tramontina pans tend to heat a little more inconsistently around the cook surface, but still perform well considering their price.
In shape and performance, the Made-In Saucier is comparable to the Misen, but slightly more expensive. One caution: Made-In handles have been polarizing among testers because of their sharper angles and overall chunkiness. Handle preference is personal, but some of us working in the test kitchen have found them a little harder to move around the stovetop.
Saucepans we don't recommend
You might recognize this pan from the cabinets of an Airbnb or from a communal dorm kitchen. It has pour spouts and plastic handles, and a thin build prone to warping, denting and inconsistent heating. But hey...it makes great boxed mac n’ cheese.
This pan sacrifices a lot of practical design for the sake of aesthetics. The flat lid caused a lot of condensation to accumulate around the edge, which then poured onto the cooktop when removed. This is also a heavier pan, around 4 pounds, which made it difficult to pour from with one hand.
We don’t love Le Creuset’s stainless steel cookware the way we do its enameled cast iron. It performed adequately, but it might be a little too thick. It took a long time to melt sugar compared to other pans.
This saucepan is on the thinner side for a tri-ply pan, which makes it prone to quick changes in temperature, and potentially more likely to scald what you’re cooking.
GreenPan makes our favorite nonstick pan. The saucepan—also nonstick—performed well in our tests but didn’t blow us away. The pan is on the heavier side, and it comes with a glass lid, which does not retain heat as well. More importantly though, we won’t recommend nonstick cookware for anything other than a skillet due to the fragility of the cooking surface and the longevity issues ceramic nonstick cooking surfaces have.
FAQs
What’s the difference between saucepans and sauciers?
People often use saucepan and saucier interchangeably, but those people are technically wrong. The difference between them is in their shape. Saucepans typically have flat bottoms and straight, taller sides, which makes them ideal for heating liquids and cooking grains (think soup, stock, oatmeal, or rice). On the other hand, sauciers have rounded bottoms and curved sides, which makes them the perfect vessels for stirring and whisking tasks (think risotto or lemon curd).
Which size of saucepan should I get?
We think 3-quarts is ideal for usability and versatility without getting too big and unwieldy. Smaller saucepans, typically 2- and 1.5-quarts, are great for miscellaneous small cooking tasks (melting butter, blooming spices, making hot cocoa) but we generally think those make more sense when they are components in a larger set, or for people who have smaller cooktops.
