Saucepans are not just for sauce! Saucepans are versatile and essential cooking vessels that can be used for cooking almost anything. These pots, characterised by their deep, straight sides and long handles, serve a myriad of functions.

Saucepans can be used in the preparation of soups, stews, sauces, and any dish that requires simmering, boiling, or reheating. 

They’re the all-rounder of the kitchen: if you can’t lay your hands on a frying pan, you can fry an egg or even make an omelette in a saucepan. 

The development of non-stick coatings, such as Teflon, in the 20th century further enhanced saucepan utility, reducing the risk of food sticking to the bottom, although hand-in-hand with this, artisan craftspeople have rediscovered cast iron and copper as saucepan materials.

The best saucepans have a heavy base, good heat distribution, a handle that doesn’t heat up, and an internal surface that resists sticking.

Early cooking pots were crafted from materials such as clay, copper, and bronze – but ancient civilisations weren’t making saucepans for induction hobs. 

The evolution of metallurgy, especially the creation of iron and later stainless steel saucepans, revolutionised saucepan design and durability, as well as allowing quick and even heat distribution, giving precision and control. 

During the Middle Ages, European artisans began producing metal cookware with longer handles and improved shape, laying the foundation for modern saucepans and indeed induction saucepans.