Copper-clad Saucepans Are the Most Expensive Type of Saucepans
Thursday, December 3rd, 2009Sauce pans are amongst the most versatile and useable pieces of cooking ware found in both commercial and home kitchens. Their long, straight sides are designed for primarily cooking small amounts of liquid; however saucepans are also used to steam vegetables, heat soups, prepare rice and oatmeal and much more. Before purchasing a new saucepan or set of saucepans, the most important thing to consider is the type of metal(s) it is made from.
Sauce pans are normally manufactured using either copper, aluminium, cast iron, a special non-stick coating or stainless steel. While all these materials have their elements that are both advantageous and disadvantageous, different cooking applications and budgets will be suited to certain types of sauce pans. For professional chefs, the greatest quality saucepans are necessary. For those cooking at home, however, a mid-range will. Copper-clad saucepans are the most expensive. This is mainly due to their excellent conductive properties.
Heavy gauge material and a dense base are commonly found in good quality steel and aluminium saucepans. Anodized aluminium and stainless steel pans are becoming more and more popular, particularly in the home kitchen. They heat evenly and are a lot cheaper than saucepans made primarily from copper. substantial quality aluminium and steel pans feature a dense base. Saucepans with a thin base do not conduct evenly and often develop heat spots. Another type of product that doesn’t conduct well with a thin base are stovetop kettles.
Each type of saucepan has its own elements that are both advantageous and disadvantageous. As such, saucepans that are constructed using layered aluminium cores and clad completely in stainless steel are often recommended. These saucepans are responsive, work with all cook tops including induction, and cost significantly less than copper saucepans.