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Stainless Steel Cookware
Trusted by professional chefs and home cooks alike, stainless steel cookware is considered the gold standard in durability and performance. Quality stainless steel cookware provides excellent heat distribution, ensuring your food cooks evenly without hot spots. Its non-reactive surface won't alter the flavors of acidic or alkaline ingredients, preserving the pure, intended taste of your dishes. Unlike Teflon coated pans, stainless steel is non-toxic and won't release harmful gases or chemicals into your food, even at high temperatures. Beyond its health benefits, stainless steel cookware is remarkably easy to care for. Its smooth, non-porous surface resists staining and prevents the buildup of bacteria, making it simple to clean and disinfect. Most stainless-steel pots and pans are conveniently dishwasher safe, and for any stubborn, burnt-on food, a simple soak or gentle scrub is all it takes to restore their shine. Built to last a lifetime, our stainless-steel cookware resists rust, warping, and staining, and can seamlessly transition from the stovetop to the oven. Investing in stainless steel is investing in a reliable kitchen partner that delivers consistent, delicious results and a timeless, professional gleam for years to come.
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Matfer Bourgeat Excellence 6 5/16-inch (16 cm) Lid
This lid fits all Matfer Bourgeat Excellence pots and pans with item numbers ending in 16. Among the pieces we carry, it fits the sauce pan, 1 3/4 quarts.It is made of the same heavy 18/10 stainless steel as the cookware, with a welded loop handle, and it is dishwasher safe. A lid matters most for braising and for bringing water to a boil quickly; it also keeps a simmering stock from reducing too fast. Learn More$62.00 -
Demeyere Atlantis 1.6-Quart Stainless Steel Saucepan with Lid
The 1.6-quart Atlantis saucepan handles small jobs that would be lost in a larger pot, such as melting butter, warming milk for hot chocolate or reheating a single serving of soup. At just over 6 inches across, it fits the smallest burner on the stove.Small pans scorch easily because the burner’s heat concentrates in a tiny area. Demeyere gives this one the same copper-cored base as its large pots, and that base distributes the heat over the bottom so milk and cream sauces are less likely to catch. A rolled pouring rim lets you pour hollandaise or melted chocolate without a drip down the side.For rice for four or a batch of oatmeal, the 2.25-quart saucepan is the better size, and the 3.2-quart handles potatoes and vegetables. If you whisk sauces, consider the 2.1-quart saucier, whose rounded sides leave no corner for a sauce to stick. Our Demeyere cookware guide sets out how the Atlantis pieces compare. Learn More$299.99 -
Matfer Bourgeat Excellence 1 3/4-quart Sauce Pan
The Matfer Bourgeat Excellence 1 3/4-quart sauce pan has a reinforced no-drip edge, a stainless steel body and a welded handle, and it is induction ready. It is a size for reducing a pan sauce, warming a portion of soup or cooking a cup of rice or grains.The base is an aluminum core enclosed in stainless steel, which keeps a small volume of liquid at an even simmer. See the 16 cm Excellence lid for a lid and the Excellence collection for the full range.
Sizing Your Sauce PansA cook who makes pan sauces will reach for this size after the sauté pan comes off the heat: it holds the stock and wine while they reduce by half, and its 6 1/4-inch base is narrow enough to swirl in cold butter at the end. It also cooks a cup of quinoa or steel-cut oats for two. If you are building a set one piece at a time, this and the 2 3/8-quart pan cover most stovetop work for a small household. Learn More$123.00 -
Demeyere Industry 5 1.6-Quart Stainless Steel Saucepan with Lid
Melting butter, warming a cup of milk or making a quick pan of caramel all call for a small pan, and the 1.6-quart Industry 5 saucepan is the smallest in the collection. It is light enough to pour from with one hand and small enough for the back burner. Small quantities scorch easily in a pan that is too large; in a pan sized to the batch, butter and chocolate melt gently for baking, and a finishing sauce stays under close temperature control.Small saucepans are where thin cookware shows its faults, since heat from the burner climbs the sides and scorches whatever clings there. Here the aluminum core extends through the walls of the pan as well as the base, which spreads that heat evenly and keeps a reduction from burning where it touches the side. The rim is shaped for dripless pouring, which matters when the pan is full of hot caramel. Demeyere designed the Industry 5 line for professional kitchens, and it is equally well suited to the home kitchen; the series pairs a robust, American-inspired design with Demeyere’s construction technology. Demeyere has been a benchmark for stainless steel cookware since 1908, and professional chefs and home cooks around the world rely on it.For rice for two, step up to the 2.25-quart Industry 5 saucepan; for family-size batches, the 3.2-quart or 4.25-quart. The Atlantis 1.6-quart saucepan is the heavier version, with a copper-cored base. Our Demeyere cookware guide explains the two collections. Learn More$219.95 -
Made In 2-Quart Stainless Clad Saucepan
The Made In 2-Quart Stainless Clad Saucepan is the small, everyday pot for the tasks that need gentle, steady heat: a pot of rice or grains, a cup of reheated soup, a compote, or a butter sauce that must not break. Its stainless and aluminum layers wrap from the base up the walls to the rim, so heat reaches the liquid evenly from all sides instead of scorching the bottom while the top stays cool.
Why It PerformsClad from base to rim: Because the conductive layers extend up the walls, sauces and reductions hold a steady simmer without catching on the bottom.Responsive heat: The pan reacts quickly when the burner is turned down, which gives control over emulsified sauces such as hollandaise and béarnaise.Fitted lid: The stainless lid holds in steam for rice, grains, and gently steamed vegetables.Rolled rim: Sauces, gravy, and melted chocolate pour cleanly without running down the side.Stay Cool Handle: The riveted, hollow stainless handle slows the transfer of heat and remains comfortable to grip on the stovetop.
What It Does BestRice, quinoa, oatmeal, and other grainsHollandaise, béarnaise, and beurre blancMelting chocolate and butterReheating soups and leftovers for one or twoBoiled eggs, compotes, and small reductions
Choosing the Right Made In PanFor pasta for two, blanching, and larger batches of sauce, step up to the Made In 4-Quart Stainless Clad Saucepan. For the smallest jobs, such as melting butter or warming a sauce for one, the Made In 3/4-Quart Stainless Clad Saucepan is the better fit. Cooks who whisk often should compare the Made In 2-Quart Stainless Clad Saucier, whose rounded walls leave no corner for a sauce to catch. This saucepan is also included in the Made In Stainless Clad 10-Piece Cookware Set. Learn More$149.00
