DOUBLE HANDLE SAUCEPANS

DOUBLE HANDLE SAUCEPANS

Double handle sauce pans are deep cooking vessel with double handles and sometimes a lid; used for boiling, stewing and making sauce. It is generally used on top of a range for heating food and / or reducing sauces.

Double handle saucepans are a deep cooking vessel with double handles and sometimes a lid; used for boiling, stewing and making a sauce. It is generally used on top of a range for heating food and/or reducing sauces. Saucepans can be made of a variety of materials, like aluminum and stainless steel, and the cooking surface can have a non – stick coating, like Teflon. As with all pans, the heavier the gauge of the metal the better (especially at the base), it enables more even heat distribution, which makes sticking and burning less likely.

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Enamel double handle saucepans

Some saucepans have a thick sheet of thermally conductive aluminum laminated into their base for that purpose (like the one shown). A coating of cooper on the base allegedly has the same effect, but it would need to be reasonably thick to have any real benefit. High – sided sauce pans are most useful for heating foods with high liquid content low – sided and flare – sided (called Windsor pans), sauce pans are most effective for reducing sauces and other Liquids.

READ: STACKABLEPANS REMOVABLE HANDLES

TYPES OF SAUCEPANS MATERIALS

Double handle saucepans are available in a variety of different materials, with each type having its own advantages and disadvantages.

STAINLESS STEEL


The Stainless Steel All-In-One SaucePan by Ozeri, with a 100% PFOA and APEO-Free Non-Stick Coating developed in the USA

This is highly durable; It is impervious to acid or alkali ingredients and retains its highly polished finish throughout its long life. However, stainless steel is not a very good conductor of heat, so you’ll need to look for a pan which has a heavy – gauge base made of a “sandwich of stainless steel and a good heat conductor such as copper or aluminum. Although expensive, these pans should last a life time.

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They may be cleaned easily by soaking to loosen food deposits, and ten scrubbed with a brush and hot soapy water. Scouring creams and pads may also be used without risk of damage. It is safe for stove, oven, broiler, good for searing, sautéing, braising and making sauces.

READ: NON – STICK SAUCEPAN FOR INDUCTION HOB


All-Clad 8701004136 SaucePan, 4-Quart, Stainless Steel

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MOST POPULAR SIZES

A good stainless – steel sauté pan with straight sides is extremely versatile. Look for a pan that is between two and six quarts. A 10- or 12-inch skillet is also a good choice. If you are going all out, also consider a three – quart saucier and or a stainless stock pot or soup pot.

HOW TO CLEAN IT

Gently scrub with soap and water. When faced with tough burnt on satins or debris, try this method; fill the burned pot with water and boil for 15 – 20 minutes. Once loosened, scrap up stuck – on spots with a wooden spoon. Pour out the water and wash the pot as normal, (for even tougher stains, coat the bottom of the pan with baking soda or a stainless – steel cleaner.

PROS

  1. Non – reactive
  2. Durable
  3. Less expensive than other options, such as copper
  4. Dishwater safe

CONS

  1. Poor heat conductivity relative to other materials unless reinforced with aluminum or copper
  2. Can be expensive, especially with copper core.

CAST IRON


Ultimate Pre-Seasoned 2-In-1 Cast Iron Multi-Cooker By Bruntmor – Heavy Duty 3 Quart Skillet and Lid Set, Versatile Healthy Design, Non-Stick Kitchen Cookware, Use As Dutch Oven Frying Pan

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Cast iron is an excellent conductor of heat, and pans made of this material are able to cook food evenly to a very high temperature. It is a popular choice for pans such as ridged grill pans, griddles, frying pans and waffle irons. Cast iron is very susceptible to rust, and must be seasoned properly before use.


Heavy Duty Pre-Seasoned 2 In 1 Cast Iron Double Dutch Oven and Domed Skillet Lid By Bruntmor, Versatile Healthy Design, Non-Stick, 5-Quart (Pre-Seasoned)

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Great care must also, be taken when cleaning and storing this type of pan. Although a small amount of soap can be used when washing a well – seasoned pan, other cleaning methods are generally recommended to preserve the seasoned coating. It is safe for stove tops, oven, broiler, grill and direct fire. Good for searing, stove – to – oven recipes, baking, roasting and frying.

MOST POPULAR SIZES

A 10 – or 12 – inch round skillet will do the trick for most cast iron jobs. Also consider a stove top grill pan.

HOW TO CLEAN IT

After cooling, clean cast iron gently with a bit of soap and water. Gently remove any stuck – on food with a plastic scrub sponge. Do not use steel wool, as this will ruin the seasoning. Immediately dry the pan. After each use, re – season: place the pan over a burner on high. Heat until residual water dries up. Add a teaspoon or two of vegetable oil and rub it around the cooking surface using a paper towel. Heat until the oil starts to smoke. Once smoking, take the pan off the burner and rub the oil around once more. Let the pan cool and store.

PROS

  1. Once hot, it stays hot, which is important when searing meat.
  2. Extremely versatile; can be used to cook in any medium, from stove top to fire pit.
  3. Can use any type of utensil; metal utensils will not scrape the surface.
  4. Durable and inexpensive
  5. Naturally non – stick if seasoned properly.

CONS

  1. Doesn’t heat very evenly. The best way to ensure an evenly heated pan is to pre – heat it for about 10 minutes, rotating it a quarter – turn every few minutes. Can also pre heat cast iron in a hot oven for 20 to 30 minutes.
  2. Can rust, chip and crack easily if it is not properly cared for. There will be no issues if you follow instructions on how to season the pan.

ENAMELED CAST IRON


2 in 1 Enameled Double Dutch Oven, 5-Quart, Red

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Enameled cast iron is strong, sturdy materials that is good, even conductor which retains heat well. These properties make it an excellent choice for stove – top and oven cooking especially for casseroles and stews that are started off on the hob and then left to simmer in the oven.


Enameled Cast Iron Casserole Braiser – Pan with Cover, 3.8-Quart, Marine Blue

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Enameled cast iron sauce pans are heavy and take a while to heat through. It will not rust, and may be cleaned by simply washing in hot soapy water, gently scrubbing off any stuck – on – food. Soaking will help to loosen any stubborn food, as will the use of a plastic scourer. It is safe for stove top and oven. Good for stew and chili, braising, and baking bread.

MOST POPULAR SIZES

Start with a medium to large round or oval pot, also known as Dutch oven. Four – six and eight – quart options are very popular.

HOW TO CLEAN IT

Soap and water should do the trick for tough spots, soak the pot with some soap and water, and gently rub it away with a plastic scrub brush. Do not use steel wool or other abrasive cleaner or tools. Most often, enameled cat iron is dish washer safe. However, repeated dishwasher use can wear away at the coating.

PROS

  1. Non – reactive coating allows for long, slow cooking of acidic and alkaline foods.
  2. Doesn’t require seasoning.
  3. Excellent heat conduction and retention
  4. Very durable and cooks well over high heat.

CONS

  1. Does not have a non-stick coating and unlike regular cast iron, cannot develop non – stick characteristics through seasoning.
  2. Enameled cast iron is very heavy, which can make for tough handling
  3. More expensive than traditional cast iron.

COPPER


All-Clad 6204 SS Copper Core 5-Ply Bonded Dishwasher Safe Saucepan with Lid/Cookware,  4-Quart, Silver

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Copper is an excellent conductor of heat; however, this metal also reacts with food, Liquids and air to form a poisonous layer of green verdigris. For this reason, the inside of any copper pan must be coated with another metal such as stainless steel. Copper also needs constant polishing to keep it shiny and bright. It is safe for stove top, oven, broiler. Good for copper pots and pans can be used for most jobs, though they don’t react well to high heat. Try boiling, steaming, sautéing or braising.

MOST POPULAR SIZES

A good medium – to – large sauté pan and saucier would be a good starting point.

HOW TO CLEAN IT

Wash with soap and water, and scrub with a gentle plastic brush. Do not us steel wool or abrasive cleaners. Over time, the copper outside of the pan will age, or patina. While some prefer this aged look, it’s also easy to polish away with a copper cookware cleaner.

PROS

  1. Of all the cookware materials, copper is the beat heat conductor. It heats food evenly and adjusts to temperature changes quickly.
  2. Does not require much pre – heating since copper heats very quickly.

CONS

  1. Very expensive
  2. Does not work on induction cook tops
  3. Require regular polishing to maintain shine.

3 Replies to “DOUBLE HANDLE SAUCEPANS”

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