Saucepans

Saucepans are essential cookware for simmering sauces, boiling vegetables, cooking pasta and reheating dishes in any professional kitchen. This range includes commercial-grade saucepans, matching lids and mini presentation pans in stainless steel and aluminium. Ideal for restaurants, hotels, cafes and catering operations, they are designed to perform reliably on busy lines and in prep kitchens. Durable construction, efficient heat distribution and easy-clean finishes help maintain high standards of hygiene and consistency service after service.

• Stainless steel saucepans with lids in a wide choice of diameters for everyday boiling, simmering and reheating.
• Aluminium saucepans offering fast, even heat distribution for high-output cooking and prep work.
• Glass and stainless steel saucepan lids to fit popular pan sizes, helping to control heat and reduce energy use.
• Mini stainless steel saucepans for stylish table presentation of sauces, sides and individual portions.
• Heavy-duty options from leading brands such as Vogue, Nisbets Essentials and Matfer Bourgeat for demanding commercial use.
• Versatile pans suitable for use in restaurants, hotels, canteens, food trucks and contract catering kitchens.

How to choose the right Saucepans

• Match saucepan diameter and capacity to your menu, from small pans for sauces to larger sizes for pasta, soups and batch cooking.
• Decide between stainless steel for durability and easy cleaning, or aluminium for faster heat-up and responsive temperature control.
• Check compatibility with your cooking equipment, including gas, electric, induction or mixed cooklines.
• Consider whether you need matching lids for better heat retention, reduced evaporation and more efficient cooking.
• Plan for service style, using full-size pans for back-of-house prep and mini pans for front-of-house table presentation.
• Choose heavy-duty, commercial-grade pans if you operate a high-volume restaurant, hotel or canteen.

Care and maintenance

• Allow saucepans to cool slightly before washing to avoid warping and extend the life of the base.
• Use non-abrasive pads and suitable detergents to protect stainless steel and aluminium surfaces from scratching.
• Avoid prolonged contact with harsh chemicals or salty water, and rinse thoroughly after cleaning.
• Check handles, rivets and lids regularly for looseness or damage, tightening or replacing parts as needed.
• Stack pans carefully with protectors where possible to prevent dents and preserve non-stick or polished finishes.
• Follow manufacturer guidance on dishwasher use, induction compatibility and maximum heat settings.

Complete your cookware setup with our frying pans, stockpots, casserole pans and other professional pots and pans ranges.

Need help choosing? Call Caterboss on (01) 687 5772.