Photo by Cooker King on Unsplash
A Saucepan is pretty straightforward to use. Many cooking methods can be associated with it. They are highly popular for liquids like pasta sauce, oatmeal, stews, and others. Saucepans online come in several metals: stainless steel, aluminium, enamel-coated metal, and copper. However, the stainless steel option is usually considered to be the safest and is highly popular.
Let us categorize some techniques for using a saucepan.
Simmering
Simmering is a commonly used technique in daily cooking with a saucepan. Simmering means boiling a liquid at a low temperature — ideally a soup. There are steps to do it. First, put the liquid to a full boil, then stir for a while, put the flame to medium, and keep it that way for a couple of minutes. Finally, lower the flame all the way and let the broth simmer for as long as it’s needed — for the desired consistency and flavor to set in. Saucepans are used for simmering, ideally for infusing herbs and spices into soups, stews, and sauces.
Boiling
Boiling is a relatively frequent method in which the liquid is brought to a vigorous boil, and the thing to be boiled is poured into it. It is used to boil potatoes, noodles, pasta, rice, quinoa, soya beans, vegetables, sprouts, and literally everything. Then, the boiled stuff is strained out of it, usually using a colander.
Saucing
The liquid consistency involved with sauce is usually thicker than in soups. Saucing includes slow cooking and reductions. It begins by sauteing onions and then caramelizing them. For the soups, veggie broth can be used, along with wine or heavy cream. Then, pour the aromatics, shredded leaves if needed (like cilantro), and anything else for crunchiness. You can always consider corn starch as a thickening agent while saucing in a saucepan. Shop a stainless steel saucepan online; the sauce won’t stick to the surface like a greasy spot.
Melting
Melting in a saucepan is highly useful while baking cakes and other similar confectionery desserts. We can melt chocolate, butter, and jaggery in medium heat while stirring frequently.
Interestingly, we can also defrost in a saucepan. It can be an over-frozen pack of milk.
Steaming
Steaming in a saucepan is close to blanching. When we steam something, we expose it to the vapor coming out of boiling water for a certain time. We can call it dry boiling, like momos. It is a healthy way of cooking as it involves no oil.
Want to steam stuff at home but do not have the metal mesh to put on top of your saucepan? Worry not; there is a jugaad for you. Bring the water to a boil in a saucepan. Take a clean cotton cloth and spread it tightly across the pan. Then, add the things that need to be steamed (e.g., Momos, vegetables), and put the lid over the top of it. Never forget to leave a small outlet open for the excess steam to release.
