New Medium Sized Saucepan rec

[Anonymous]

I have been using one of the dark coated nonstick Calphalon sauce pans for way too long. Maybe even like 10 years. I don’t cook that much, so maybe that’s why it lasted this long. But I need to get a new one. My small saucepan is a steel all clad. Maybe I should just go with that for the medium sized one? But I don’t think I really want to spend that much money. For something I’m just gonna heat up spaghetti sauce in lol.

Can anyone tell me what I should be getting? Also, can anyone explain to me where we are in the world of nonstick? I mean, I know dark nonstick is supposed to be bad for us right? So now is ceramic good? Is that even really nonstick? I guess all I need for nonstick is a small pan for cooking eggs, but that one that I have is also the dark Calphalon nonstick, so I guess I need to replace that too.

Tangent— I hate this industry’s proclivity to sell us sets full of pans we don’t need.

[Anonymous]

I just got a Swilling stainless steel medium sized sauce pan! I’m a fan. I also have a straight sided braising pan and a 12 inch frying pan from them. They are I think only 3-ply so less heavy and cheaper than All Clad, but they cook really evenly and look pretty.

[Anonymous]

Anonymous wrote:I just got a Swilling stainless steel medium sized sauce pan! I’m a fan. I also have a straight sided braising pan and a 12 inch frying pan from them. They are I think only 3-ply so less heavy and cheaper than All Clad, but they cook really evenly and look pretty.

"Less heavy" is a bonus as far as I'm concerned, lol. I have trouble with heavy pans. Thanks, I'll check out Swilling.

[Anonymous]

Anonymous wrote:I just got a Swilling stainless steel medium sized sauce pan! I’m a fan. I also have a straight sided braising pan and a 12 inch frying pan from them. They are I think only 3-ply so less heavy and cheaper than All Clad, but they cook really evenly and look pretty.

Oh and as for nonstick… I’m going to try to see if I can transition away from any nonstick coatings, because why add that to the mix? I have the Swilling stainless steel pans that heat evenly so there’s less scorching, and it’s easy to get them clean. So even if say bacon leaves some browned spots, NBD. I tend to use a lot of fat when cooking so I don’t generally need nonstick. But for something sticky like eggs and pancakes I’ve been experimenting with using the old cast iron skillet I still have, and a ton of butter. For something more delicate like a fish fillet, I guess I’ll just have to see how bad it is.

If this doesn’t work I may try a ceramic pan. but I heard they are very delicate so you have to be careful about washing and scratching them.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I just got a Swilling stainless steel medium sized sauce pan! I’m a fan. I also have a straight sided braising pan and a 12 inch frying pan from them. They are I think only 3-ply so less heavy and cheaper than All Clad, but they cook really evenly and look pretty.

"Less heavy" is a bonus as far as I'm concerned, lol. I have trouble with heavy pans. Thanks, I'll check out Swilling.

I think it's Zwilling?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I just got a Swilling stainless steel medium sized sauce pan! I’m a fan. I also have a straight sided braising pan and a 12 inch frying pan from them. They are I think only 3-ply so less heavy and cheaper than All Clad, but they cook really evenly and look pretty.

"Less heavy" is a bonus as far as I'm concerned, lol. I have trouble with heavy pans. Thanks, I'll check out Swilling.

I think it's Zwilling?

Yeah sorry

[Anonymous]

I have a Le Creuset saucepan.

[Anonymous]

Wirecutter likes this one (and so do I): https://www.amazon.com/Tramontina-80116-022DS-Induction-Ready-NSF-Certified/dp/B00JAQ4DNU/ref=sr_1_1_sspa?crid=NTYV79CXG3C0&dib=eyJ2IjoiMSJ9.JYjR7LFJnLNvUAHytkZP8D9ue5i0pwnmfQNhoUCrtLjxoX6oAXiBJvOoMXr9pOj1O_V7SF3pYYyTAL_3J-HkN0vR83xv4is-NYic2VJ3L9mreLRKDWqzdc7p_t4FwuvJC8pYfGmNDQR15iz5sR-7WTDVSQHkl2chTWIRNcpdtd1R2VyvnBHu-HCUd4WSL0g4Wo6ZKY5ViuJuV_qR2CrqaNStZKIb-ya92sMpHbGEkRlcFPLmnb8ZxZShAVpCO62hJrL8LDb6LyX7T6Xt35jDkkeKNHn60qd9I5C9iDkbCFU.JAf2ZxuWrwr8watrGlR9pgat4vdB8lk3QW75BzYoQRQ&dib_tag=se&keywords=tramontina+saucepan&qid=1732997381&sprefix=tramontina+sacepan%2Caps%2C162&sr=8-1-spons&ufe=INHOUSE_INSTALLMENTS%3AUS_IHI_3M_HARDLINES_AUTOMATED&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1

[Anonymous]

Anonymous wrote:

Anonymous wrote:I just got a Swilling stainless steel medium sized sauce pan! I’m a fan. I also have a straight sided braising pan and a 12 inch frying pan from them. They are I think only 3-ply so less heavy and cheaper than All Clad, but they cook really evenly and look pretty.

Oh and as for nonstick… I’m going to try to see if I can transition away from any nonstick coatings, because why add that to the mix? I have the Swilling stainless steel pans that heat evenly so there’s less scorching, and it’s easy to get them clean. So even if say bacon leaves some browned spots, NBD. I tend to use a lot of fat when cooking so I don’t generally need nonstick. But for something sticky like eggs and pancakes I’ve been experimenting with using the old cast iron skillet I still have, and a ton of butter. For something more delicate like a fish fillet, I guess I’ll just have to see how bad it is.

If this doesn’t work I may try a ceramic pan. but I heard they are very delicate so you have to be careful about washing and scratching them.

Thanks. I'm not great with "delicate."