Saucepans
Saucepans are the everyday workhorse pans used for sauces, boiling, blanching and general prep across pub, hotel, café and restaurant kitchens, typically ranging 14-28cm in diameter in aluminium or 18/10 stainless steel construction. The key buying consideration is base gauge thickness and induction compatibility, since saucepans see some of the highest daily use of any pan in a commercial kitchen. “Saucepans” is the plain buyer term.
Key specifications
Saucepan choice comes down to diameter, base gauge and material, as these see the heaviest daily use of any pan on the line. Stocked sizes run from around 14cm to 28cm — the busiest are 14-20cm — with small milk and sauce pans from about 9cm and larger pans to 32cm; use 14-18cm for sauces and reductions, 20-28cm for boiling and blanching in volume. Aluminium heats fast and stays light for constant handling, while 18/10 stainless steel is durable and non-reactive with acidic sauces — a thick, encapsulated base resists hot-spots and warping, and a magnetic base is needed for induction. Look for riveted stay-cool handles, a pouring lip and a matching lid. Used across pub, hotel, café and restaurant kitchens.
Saucepans — FAQs
What size saucepan range does a commercial kitchen need?
Most kitchens need a spread from 14-16cm (sauces and small batches) up to 24-28cm (larger volume boiling and blanching) to cover the full range of daily prep tasks.
Aluminium or stainless steel saucepans for daily use?
Aluminium saucepans heat quickly and are lighter to handle during high-volume prep, while stainless steel is more durable, non-reactive with acidic sauces, and the better choice for induction hobs.