Set of 3 Saucepans 16/18/20 cm: Which Size for Which Task
By Guy Degrenne - The tableware specialist | Published: 2026-11-03
Category: How-to Guides
Learn how to match each saucepan in a 16/18/20 cm set to the right kitchen task, with a simple step-by-step method and common mistakes to avoid.
Quick answer
Use the 16 cm saucepan for small, quick tasks like melting butter or heating a single serving; the 18 cm for everyday sauces and grains; and the 20 cm for larger batches, reducing sauces, or boiling pasta for two. Match the pan to the volume you're cooking, not the recipe title.
Why the diameter matters more than the recipe
Saucepan size is about surface area and depth together. A wider pan evaporates liquid faster, which is great for reducing but can dry out a delicate sauce. A narrower pan holds heat and moisture, so it's better for gentle simmering. The 16/18/20 cm progression in a set of 3 saucepans gives you three evaporation profiles, not just three volumes. Choose based on how much evaporation you want and how much stirring space you need.
When a 16 cm saucepan is the wrong choice
The 16 cm pan is tempting for everything because it heats quickly, but it's a poor fit for tasks that need a wide surface: searing meat for a stew, reducing a large volume of stock, or cooking more than one portion of pasta. Overfilling a small pan leads to boil-overs and uneven cooking. If the ingredients reach more than two-thirds up the side, move up a size.
How to choose the right saucepan size every time
- Estimate the volume before you start: Pour your liquid or add your solid ingredients into a measuring jug first, or eyeball the amount against the pan's capacity. As a rule, choose a pan that leaves at least one-third of its height empty for bubbling and stirring. If you're between sizes, size up—a too-small pan is harder to manage than a slightly large one.
- Match the pan to the evaporation you want: For reducing sauces or thickening, use the widest pan that still holds the volume (often the 20 cm). For gentle heating or melting, use the smallest pan that fits (16 cm). For everyday simmering, the 18 cm is the middle ground. A wide pan reduces faster; a narrow pan holds moisture and heat.
- Check the stovetop and oven compatibility: All pans in this set are designed for all heat sources, but confirm the handles are oven-safe if you plan to finish dishes under the grill. Also check that the pan diameter matches your burner—a 16 cm pan on a large burner wastes energy and can damage the handle. Use a burner that is the same size or smaller than the pan base.
- Test with a common recipe: Make a familiar dish—like a single serving of oatmeal in the 16 cm, a batch of rice in the 18 cm, and a pasta sauce for two in the 20 cm. Notice how much stirring room you have and whether the liquid evaporates at the rate you expect. Your own cooking is the best gauge; adjust next time based on how full the pan looked.
Product facts
- Set of 3 Saucepans 16/18/20 cm: The Expert collection features stainless steel cookware with Multiply technology for precise and even heat distribution. Even heat across the base means the 16 cm pan won't develop hot spots when melting delicate ingredients, and the 20 cm pan will hold a steady simmer across its wider surface.
Set of 3 Saucepans 16/18/20 cm
