I personally like my wok because I love making fried rice at home, and I know it doesn't heat like it's supposed to, to be legit wok cooking, but my skillets don't have high enough sides. Skillets are the most commonly used cooking vessels in most kitchens. I don't know. I would also just like to mention that if you are planning on multitasking tools, make sure that you have a skillet that can go in the oven (bare steel and oven safe handle... you can do this with cast iron but I am a terrible cast iron owner, other people are better but I just keep screwing them up.. it's really humid here and I have serious attention/diligence issues at the end of the day to care for it properly) if you like steak, and please please please don't ever put your nonstick in the dishwasher. pot, but I might be adding more food than it can hold. Top subscription boxes – right to your door, © 1996-2020, Amazon.com, Inc. or its affiliates. So, I really can't assess what will be best for me other than hypothetically. The 4 qt. Practical. I used to own a 12" saute pan and I never used it and I got rid of it. Looking to amp up your beef stew but unsure where to start? A heavy base helps with heat distribution and cooking performance. It's smaller than a stockpot or a dutch oven but is much deeper and usually less wide than a frying pan. Moreover, it can also be used in place of a frying pan. There is a seemingly endless variety of pots and pans to cook with. I hope this will help me decide what to buy. My go-to skillet size is 12" because it works for 90% of the things I make. 12" cast iron pan. Any reason why you don't use a saute pan? Utopia Kitchen Nonstick Saucepan Set - 1 Quart and 2 Quart - Glass Lid - Multipurpose Use for Home Kitchen or Restaurant (Grey-Black), Utopia Kitchen 2 Quart Nonstick Saucepan with Glass Lid - Multipurpose Use for Home Kitchen or Restaurant, MICHELANGELO Saucepan Set with Lid, Nonstick 1Qt & 2Qt Copper Sauce Pan Set with Lid, Small Pot with Lid, Ceramic Nonstick Saucepan Set, Small Sauce Pots, Copper Pot Set - 1Qt & 2Qt, Cuisinart MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover, Farberware Classic Stainless Steel 2-Quart Covered Saucepan - - Silver, Make Kitchen Cleanup Easier With Nonstick Pots. Is 10" just an awkward in between size? Pots: I own a 5 qt. saucepan for any larger quantity of food that wouldn't otherwise fit in the 1 qt pan (2-3 cups of rice/quinoa/lentils/etc) or for boiling smaller quantities of noodles (1 regular package of spaghetti, 2 bricks of ramen, etc). A saucepan is a staple of kitchens the world over, but it's not immediately clear how to differentiate between a saucepan, saucier, stock pot, sauté pan, and all the other pots and pans. It's also taller and narrower than a sauté pan. The way it sat in the pan meant that the pasta couldn't fully circulate all the way to the bottom, so cooking with it as advertised, inserted before pasta is added so you can deftly pull the pasta out all at once with the colander insert seemed like a good idea, but I didn't think the reduced volume gave a whole pound of pasta enough breathing room, so to speak. Utopia Kitchen 2 Quart Nonstick Saucepan with Glass Lid - Multipurpose Use for Home Kitchen or Restaurant 4.6 out of 5 stars 2,702 $14.95 $ 14 . The 5 qt. I have an all-clad saucier (probably 2 quart?) Our pick: All-Clad Stainless Steel Dishwasher Safe 1.5-Quart Sauce Pan, $150, amazon.com. pot, 7 qt. Here are saucepan uses, common sizes, and more. If you do not know the size of your saucepan and it is not marked or labeled with a size, measure the the saucepan using … I suppose I could try in the dutch oven, but I already have the wok so... maybe I'll reevaluate if I run out of space or when I move. 12" Steel Frying Pan. Yes, but that's the point of my question. "essential pan". I bought it when I was single and in college, if I could do it over, I'd probably get a bigger essential pan, the volume lacks sometimes. Steel is marginally easier to clean and take care of and I can get just as good of a sear. 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I use the 12" steel skillet for any vegetable saute or stir fry (I stopped using a wok). For any recipe that requires a large volume of liquid and ingredients, or if you’re cooking for a large group, the stockpot should be your go-to vessel. Used for pasta, rice, sauces, all sorts of stuff, 12 qt stock pot with lid. The three most common varieties of skillets are stainless steel, which is your all-purpose skillet, nonstick, which is perfect for cooking delicate fish like sole or haddock, and cast iron, which can handle everything from a frittata to cornbread to a well-seared steak. All Rights Reserved. It sounds like going with 12" skillets would be the best size.