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Saucepan Sets

Saucepan Sets Awards 2013

Welcome to Saucepan Sets Headquarters Awards for 2013. On this page we list only the saucepan sets that have proved to be popular with both critics and end users alike. We have two categories Best medium priced and best high end pan sets.

However, before we dive straight into our recommendations, we’ve included five things for you to think about when buying a saucepan set for yourselves.

 Five things to consider when buying Saucepan Sets

1)   Cooking Skills

How good are you at cooking? If you love cooking then you know investing in high quality saucepans is worth it because it’s going to bring you more enjoyment knowing you are using the best tools you can.

If you are a beginner just starting out then you might not be sure what you want from your saucepan yet. It is worth noting that regardless of your cooking skills, good quality saucepan sets will improve your cooking. Cheap saucepans can make cooking hard work and make you look bad when you have to scrape your egg off of a cheap saucepan which doesn’t have a non-stick coating, or worse the coating came off.

With high quality saucepan sets you are less likely to burn food, overcook vegetables or scrape anything because they are made to do their job well.

2)   Every day wear & tear

When you use a saucepan set every day they can easily get knocked about or accidentally dropped onto a tiled kitchen floor. Can the cookware you want cope with this or will you need to be really careful?

How well can your desired saucepan set cope with scratches? For example you are in the middle of cooking and can’t find the wooden spoon so use a metal utensil instead. How scratch resistant is the pan?

Finally, after all the cooking is done and the food is eaten, how easy are they to clean or better yet, can you throw them straight into the dishwasher without worrying about the colour of the pans dulling.

3)   Length of use

How long do you want to keep your saucepans for? The truth is that the more expensive brands tend to be more durable than the cheaper brands. This is reflected in the fact that manufacturers like Circulon and Anolon offer lifetime guarantees.

4)   Weight & Size

Weight is another important aspect to consider. Ideally you want something that you can easily carry and pour from but weighty enough to feel steady on a hob.

The size or volume of saucepan sets advertised is its full capacity but the actual quantity you can put into the pan will be roughly two thirds the dimension marked on the saucepan.

5)   Can you ‘handle’ it? (excuse the pun)

A saucepan handle may be the last thing you think about when looking at saucepan sets but actually they are a really important part of the product. You want a handle that is comfortable to hold and one that will not slip out of your hands when it gets wet. If you intend to use your pans in an oven then ensure that the saucepan set is oven proof.


Best Mid-Range Saucepan set

Winner – Prestige

The Prestige range is made of light aluminium, resistant to corrosion and will endure a maximum of 180°C in an oven. The 16cm pan is incredibly effective at maintaining heat and heating water on all types of cookers. Even if you are cooking sauces or stews on extended heat the pan base distributes the heat proficiently so you shouldn’t have burnt patches in your food.

The pan is perfectly balanced so pouring out your food onto a plate is simple and the soft silicone handles are easy to grip and very comfortable.

Negatives are that this set is not dishwasher friendly. If you put them in a dishwasher it will dull the colour.  Also this cookware will dent if it is dropped on the floor. These prestige saucepans do not work on induction hobs.

However the non-stick surface is fairly robust and will survive anticipated scratches if you use metal utensils once in a while.


Best High End Saucepan Sets

Joint Winner – Circulon Infinite

circulon infiniteThis range is the toughest out of the Prestige and Raymond Blanc cookware and can happily cope with a few knocks. It also goes up to the highest temperature in the oven, 240°C. You can place this cookware in any dishwasher without fear of the cookware losing its colour and is also very easy to hand wash clean if you prefer.

The only downside to this cookware set is that it is heavier than the other makes and slightly more prone to corrosion which means it may develop marks on the base.

However, the 16cm pan holds far more than other models. Heat is distributed evenly through the base which means that your food will not burn on the bottom.

You can read a more in depth review of the multi piece cookware set here: Circulon Infinite


Joint Winner – Raymond Blanc by Anolon

raymondblanccookwareThe 16cm pan holds a lot and is oven safe up to 180°C. It is stable on a hob. The glass lids on the Raymond Blanc range do not get hot and are fine to remove when you are cooking.

It is recommended you hand wash Raymond Blanc cookware but this range won’t lose its colour if you use a dishwasher to clean them.

If this saucepan set gets knocked and falls over then it will dent. When it comes to heating water it is not as effective as the Prestige or Circulon Infinite cookware. However it is more efficient if you use an electric hob. This cookware set has lot’s of positive reviews on both the Debenhams and John Lewis website and we give it a big thumbs up.

In Conclusion

So that’s our opinion on the best saucepan sets available in 2013 but what do you think?

Is there a glaring omission to the saucepan sets we suggested?

Any tips we have not listed?

Please add your comments below and let us know what you think.

Should you buy saucepans in sets or individually?

best saucepans

One of the most common questions that people ask themselves when they begin to look for the best saucepans for their needs is “Should I buy saucepans one at a time or should I buy a complete set?

Here are a few things to consider before answering that question.

How much money do you have? If you have a tight budget then you might want to buy one item at a time or buy in one go because you can get some good deals on bulk purchases.

How much time do you have to shop around? If money and time are not a problem then you could buy different branded saucepans and find out which ones are your favourites.

Have you been cooking for years or are you just beginning? If you are just starting out

Do you have a favourite brand? If so, it is cheaper to buy in bulk than individually.

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Cooking The Perfect Burger


I hope you are enjoying the lovely Summer heat at the moment. This is a small detour from talking about pots and pans but to celebrate this long stretch of beautiful sunshine I thought I would share these top tips on how to cook the perfect burger.


If you are one of those people who uses a spatula to squash down your hamburger when it starts sizzling on the grill, then you might want to know that you are doing it all wrong.

Chef and caterer Ben Tompkins recently told The Royal Gazette that the perfect burger requires a gentle touch. If you get tough with your burger then that’s exactly how it will turn out — tough.

On a quiet Tuesday afternoon we had a chance to taste one of Mr Tompkin’s burgers and we can attest that the meat was juicy, and delicious with a light texture. Mr Tompkins teaches a regular cooking class at International Imports called Beyond Burgers, and he shared some of his grilling secrets.

“I think that the number one thing about grilling is don’t overcook things,” he said. “You don’t have to cook things until they are dead. The rule of thumb is that you put your hamburger on the grill. Leave it alone and then you turn it and then you take it off the grill. You have people who want to flip it, and squish and flip it again. Then they wonder why there is no flavour and it is tough and dry. You do not squash anything with the back of the spatula, particularly a hamburger.”

He said before starting your hamburger you need the right kind of meat. Avoid meat that is too lean.

“A lot of places are selling super lean hamburger that tastes like dried out cardboard with lettuce,” said Mr Tompkins. “You want meat with some fat. The fat cooks off as the burger is cooking.”

So there you have it, don’t squash it and don’t be afraid of a little fat. Enjoy :-)

To read the full article written by Jessie Moniz click here or check out all the articles on saucepan sets here.


Cookware still selling well in 2013

Cookware selling well | The proofs in the pudding!

saucepan sales 2013

Despite being in a recession, it turns out that the British public love cooking. Maybe the fact that people are saving money not going out might be a factor but people are not only loving cooking but they are going out and buying saucepan sets and high quality cookware.

We can probably all guess the UK’s appetite for home cooking is increasingly popular just by what’s on TV. The Great British Bake Off hit a record 7.2 million viewers during the final of series 3 in October, but has this enthusiasm translated into sales? It seems so, as bakeware sales are at a record high with value growth of 2.8% in 2012 (annual sales value is now up 34% on 2009).

The UK’s passion for cooking doesn’t stop at baking.  Although total sales declined slightly in 2012 for pots and pans, after a record high in 2011, the high-end sector we track (e.g. over £40) increased by 2.8%, as consumers invested in high quality cookware, indicating the value being placed on home cooking. Pressure cookers, whilst a small sector, is also seeing a revival; value of pressure cooker sales were up 7% in 2012.

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Le Creuset Saucepan Set

“No one makes pots and pans or even saucepan sets like the French,” said my first culinary instructor.”

I found this article written by a Dr Giles, a man who loves cooking. In this extract he explains why he uses Le Creuset saucepans and his love of the French!

When I was a culinary Apprentice I was taught that there were only two kinds of kitchen pots and pans a serious cook should consider. The first were made of copper, typically lined with a coating of tin. The second were cast iron. The benefit of each is that they are wonderful conductors of heat. An iron pan will take longer to heat and will hold its heat even after it is off the fire, while a copper pan will be instantly responsive to changes in temperature. These are the pots and pans at the top of the quality pyramid.

Most production restaurant kitchens are full of pots and pans made from aluminum. They’re not bad, but they’re not great. That’s what the owner provides because more expensive copper or iron pieces tend to get stolen. But go into a high-end restaurant kitchen like Charlie Trotters, Tru, etc. and you will see the rows of copper and iron.

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