I’ve never been a fan of stainless steel cookware. That’s because it took just one bad experience to completely ruin it for me. Years ago, I bought a stainless steel skillet from a fancy brand because it was on sale. I had only used non-stick pans up until then, so naturally I was concerned that this one might stick and be difficult to care for. But the deal was too good to pass up, so I took the plunge. Long story short, every time I used my new stainless-steel skillet, food stuck to it and was nearly impossible to remove, so I eventually retired the pan.
Quince’s 5-Ply Stainless Steel Saucepan performed just as well—if not better—than the non-stick saucepan that’s my current go-to. Every dish I’ve prepared in the Quince pan is perfectly cooked, and I’ve had no problem removing any stuck-on bits with just a quick soak and hand wash. Read on to find out why this $100 find is one of the best budget saucepans you can buy.
What Is the Quince 5-Ply Stainless Steel Saucepan?
Mark Marino
Compatible with induction stovetops and oven safe up to 500º F, the 5-Ply Stainless Steel Saucepan comes in two-quart and three-quart sizes. I tested the three-quart pan, which is more versatile because it can perform a multitude of kitchen tasks and recipes can be scaled up or down. Much like a Dutch oven, it’s a kitchen workhorse that can make soups, stews and sauces; boil pastas and grains; poach eggs and chicken; steam fish and vegetables; braise pork and beef and deep-fry potatoes and mozzarella sticks.
The saucepan can go in the dishwasher for effortless cleaning, but Quince recommends hand washing with warm, soapy water and a sponge to preserve the quality of the stainless steel. A nylon brush should be used on tougher residue.
My Honest Review of the Quince 5-Ply Stainless Steel Saucepan
Mark Marino
Though I’ve long been leery of cooking with stainless steel, this saucepan wowed me. For starters, it heats quickly and evenly, with no hot spots. So far, I’ve used the saucepan to boil potatoes, steam vegetables, prepare oatmeal, make saucy pastas and whip up fluffy rice, and it’s delivered superior results every time.
But what I really love most about the saucepan is that I’ve experienced very little sticking on the interior. Oatmeal tends to leave a filmy residue on the pan’s surface and a dry, light crust along its sides, but they swiftly wash away with a sponge and warm, soapy water—not a speck remaining.
Related: This Fan-Favorite Stainless Steel Tumbler Survived the Ultimate Heat Test—and the Results Are Unreal
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