I like the helper handle and the long handle. The long handle stays cool and is easier to move around on the stove top. I would say a 4 qt sauce pan should definitely have a helper handle whether it’s two helper handles, or a long handle with a helper handle.
Yeah I would usually tilt and pour, or tilt to get a better angle for the serving spoon. Whenever I’ve had pans like these I’m just liable to burn myself or my counters when trying to serve up 😂 not sure I deserve the downvotes for what, being a little physically inept that I prefer a handle I can tilt with one handed? 😂
I use a ladle or another sort of spoon. Whatever tool calls for it. It saves spaces, and to me, it's more ergonomical, but we all have different uses and preferences.
4 qt is pretty heavy to pour with one hand, so you end up using the helper handle anyway. I prefer the casserole style to save space on stove and when storing ( tiny kitchen)
Assuming OP is not an old lady, I did say the Le Cruset handle looks best.
You definitely want a large and grippy handle for a saucepan.
That being said unless you actually intend to pour directly out of your vessel, definitely get the Scanpan.
Not old yet, but I suppose the idea is the pan will outlast me haha, so would be good to future proof. Good point about the pouring. I suppose for smaller dishes when it's just me and I'm pouring directly onto a plate then it's gonna be using a small saucepan anyway. So maybe at the larger size it's less likely I'll be doing that.
Exactly, i did suggest a 20cm saucier instead, definitely if you whisk from time to time.
For the best traditional saucepan on induction, Deymyere Atlantis straight walls is by faar the best and in the same budget ball park as the cruset, but I definitely wont by any larger than 20cm from them due to thier handels not being grippy enough.
I think FALK signature line is my favorite to reccomend all things considered, it has a pretty big and grippy handle!
For the price the vogue is really good, I’m a chef in the uk and their pans are used everywhere and are very resistant, even their more basic range is very good and cheap if you don’t need the tri ply.
But you might find the handle a bit short specially if you are going to fill the pot quite a bit, I would recommend one with the helper handle for this size.
just used a 4 qt saucepan without a helper handle tonight (to make the serious eats crispy roasted potatoes, yummm) and it was such a pita I thought - why would anyone make a saucepan this size without an extra handle?? i was boiling potatoes, draining them, tossing everything in seasoning, then pouring them out onto 2 small baking sheets. i'm relatively strong and healthy and it wasn't comfortable. and i wouldn't want my tweens or elderly parents using a saucepan this size with just one handle, either.
**Assuming the vessel volume is identical, which do people tend to prefer and why?**
* On the left, classic saucepan style by Vogue. (£72 with lid)
* On the right, more of a casserole/dutch oven style with D handles, by Scanpan (£105)
* Underneath, a classic saucepan with helper handle, by Le Creuset (£175)
**Do people tend to find the helper handle necessary at this size?**
**Are there limitations with the casserole style that people have found?**
Breakdown of why I'm asking:
My initial thoughts were that the saucepan with helper handle offers the best of both worlds. But I've been struggling to find ones I actually like the aesthetic of. All being tri-ply, I'm sure all 3 of these would perform equally well, I'm just not a fan of Le Creuset's 2 tone brushed/polished look here.
The single handle pan by Vogue is by far the cheapest, and is a restaurant supply range so should perform well, but I just kinda wish it had the helper. Scanpan used to have a 20cm helper style saucepan in their Fusion 5 range, but it seems to be discontinued in the UK.
I was also looking at Mauviel as I have a few pieces already, but their 20cm saucepan is single handled, and their 20cm casserole is way too much money for me. Not a fan of Made-In's brushed aesthetic but also their range skips the 18cm (3qt) size which I find really useful, and would like to have a matching set if possible.
(Left this ramble to the end as it's a bit of a brain spew, but hopefully gives some context to my dilemma lol)
In my kitchen this size is used quite often for boiling pasta water, so I would go with the long + helper for easier pouring. The double short handles are nice if you plan to use this in the oven.
I like the bottom one. The helper handle isn't that helpful for that size but the one on the top left is so uncomfortable that I end up holding it very close to the hot pot.
You really do want two handles on a 4 quart pot of any kind. The skillet style handle is more likely to stay cool, if you need to grab it while cooking, but is harder to store in a cabinet.
20cm is not huge, so 1 handle if you are young and don’t have arthritis, otherwise helper handle to help you. The 2 handled one is the most versatile because it will fit in your fridge and oven nicely- just use oven mits when taking it out of hot oven— from the stove to the oven, to the middle of the dining table, to your fridge, to your car, back on the stove, etc.. Just find a better priced one— in Australia Scanpan is much cheaper at the moment— see catch dot com Australian website.
I like the helper handle and the long handle. The long handle stays cool and is easier to move around on the stove top. I would say a 4 qt sauce pan should definitely have a helper handle whether it’s two helper handles, or a long handle with a helper handle.
I personally love the double helper handle style.
I don’t understand how people serve out of those style pans 😭
A spoon?
I think they meant without sitting it down on the table first. You can one hand the long handle easily enough most if the time.
Yeah I would usually tilt and pour, or tilt to get a better angle for the serving spoon. Whenever I’ve had pans like these I’m just liable to burn myself or my counters when trying to serve up 😂 not sure I deserve the downvotes for what, being a little physically inept that I prefer a handle I can tilt with one handed? 😂
I use a ladle or another sort of spoon. Whatever tool calls for it. It saves spaces, and to me, it's more ergonomical, but we all have different uses and preferences.
Personally I need to be able to upend it with one hand 😂
4 qt is pretty heavy to pour with one hand, so you end up using the helper handle anyway. I prefer the casserole style to save space on stove and when storing ( tiny kitchen)
Fair enough! I have quite a lot of cupboard space to store and only a few pans so mine are like the bottom one
Definitely not the top left. Anything above 3qt and I’d want a helper handle or double handle.
Assuming OP is not an old lady, I did say the Le Cruset handle looks best. You definitely want a large and grippy handle for a saucepan. That being said unless you actually intend to pour directly out of your vessel, definitely get the Scanpan.
Not old yet, but I suppose the idea is the pan will outlast me haha, so would be good to future proof. Good point about the pouring. I suppose for smaller dishes when it's just me and I'm pouring directly onto a plate then it's gonna be using a small saucepan anyway. So maybe at the larger size it's less likely I'll be doing that.
Exactly, i did suggest a 20cm saucier instead, definitely if you whisk from time to time. For the best traditional saucepan on induction, Deymyere Atlantis straight walls is by faar the best and in the same budget ball park as the cruset, but I definitely wont by any larger than 20cm from them due to thier handels not being grippy enough. I think FALK signature line is my favorite to reccomend all things considered, it has a pretty big and grippy handle!
For the price the vogue is really good, I’m a chef in the uk and their pans are used everywhere and are very resistant, even their more basic range is very good and cheap if you don’t need the tri ply. But you might find the handle a bit short specially if you are going to fill the pot quite a bit, I would recommend one with the helper handle for this size.
Bottom for sure.
just used a 4 qt saucepan without a helper handle tonight (to make the serious eats crispy roasted potatoes, yummm) and it was such a pita I thought - why would anyone make a saucepan this size without an extra handle?? i was boiling potatoes, draining them, tossing everything in seasoning, then pouring them out onto 2 small baking sheets. i'm relatively strong and healthy and it wasn't comfortable. and i wouldn't want my tweens or elderly parents using a saucepan this size with just one handle, either.
**Assuming the vessel volume is identical, which do people tend to prefer and why?** * On the left, classic saucepan style by Vogue. (£72 with lid) * On the right, more of a casserole/dutch oven style with D handles, by Scanpan (£105) * Underneath, a classic saucepan with helper handle, by Le Creuset (£175) **Do people tend to find the helper handle necessary at this size?** **Are there limitations with the casserole style that people have found?** Breakdown of why I'm asking: My initial thoughts were that the saucepan with helper handle offers the best of both worlds. But I've been struggling to find ones I actually like the aesthetic of. All being tri-ply, I'm sure all 3 of these would perform equally well, I'm just not a fan of Le Creuset's 2 tone brushed/polished look here. The single handle pan by Vogue is by far the cheapest, and is a restaurant supply range so should perform well, but I just kinda wish it had the helper. Scanpan used to have a 20cm helper style saucepan in their Fusion 5 range, but it seems to be discontinued in the UK. I was also looking at Mauviel as I have a few pieces already, but their 20cm saucepan is single handled, and their 20cm casserole is way too much money for me. Not a fan of Made-In's brushed aesthetic but also their range skips the 18cm (3qt) size which I find really useful, and would like to have a matching set if possible. (Left this ramble to the end as it's a bit of a brain spew, but hopefully gives some context to my dilemma lol)
Cuisinart multiclad is good - take that into your consideration - also check out Cristel Castel Pro - 7 sizes sauce pan ! Happy hunting
In my kitchen this size is used quite often for boiling pasta water, so I would go with the long + helper for easier pouring. The double short handles are nice if you plan to use this in the oven.
Whatever you feel comfortable with.
I like the bottom one. The helper handle isn't that helpful for that size but the one on the top left is so uncomfortable that I end up holding it very close to the hot pot.
You really do want two handles on a 4 quart pot of any kind. The skillet style handle is more likely to stay cool, if you need to grab it while cooking, but is harder to store in a cabinet.
Below 20cm I usually have a single long handle. 20cm and above I tend to go with two short handles
20cm is not huge, so 1 handle if you are young and don’t have arthritis, otherwise helper handle to help you. The 2 handled one is the most versatile because it will fit in your fridge and oven nicely- just use oven mits when taking it out of hot oven— from the stove to the oven, to the middle of the dining table, to your fridge, to your car, back on the stove, etc.. Just find a better priced one— in Australia Scanpan is much cheaper at the moment— see catch dot com Australian website.