"One of Ramsay's best tips for home chefs is his advice to keep the saucepans and pots to a minimum. "You don't need a collection of 10," he says. "All you really need is two - a medium sized one, followed by a large one." He acknowledges that a small sauce pan is useful for cooking rice or heating up sauces but that a big pot gives you more space overall."
"overall. Plus, it allows you to cook in bulk, which is perfect if you're looking to save money and meal prep at the start of the week. While Ramsay doesn't think you need to be excessive with your saucepan and pot purchasing, he does recommend getting a matching lid for both pots, as this will help them heat up fast."
"Regardless of material, Ramsay says that the secret behind a great sauce pan is the bottom. He recommends looking for a high-quality pot with a heavier bottom, since it will conduct more heat. Buying a pot with a thinner bottom is one of the red flags to watch for when purchasing cookware because they are far more likely to cause burning."
Most home cooks only need two pots: a medium and a large. A small saucepan can help with rice and sauces, but a large pot provides more space and enables bulk cooking for meal prep and cost savings. Matching lids speed up heating and improve efficiency. The critical feature of good cookware is a heavier, weighted bottom to conduct heat evenly and reduce burning; thin bottoms increase the risk of scorching. Purchasing pots from reputable brands increases longevity and performance. Choose stainless steel models with weighted bottoms for reliable heat conduction.
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