Pots & Cookware

A saucepan over low heat, with béchamel sauce slowly and steadily thickening. A small sauté pan next to it, for onions that should turn golden, not brown. A tall pot at the other end of the stove, in which the potatoes are simmering. A good stove is a concert, and the pots are the instruments.

Not every pot is suitable for every purpose. Aluminum heats up quickly but retains heat poorly. Stainless steel is robust but does not distribute heat evenly. Enameled cast iron combines both – slow to heat up, but then even, durable, and indestructible for decades.

Le Creuset Lines for Every Moment at the Stove

The cast iron pots from the French manufacturer are the heavyweights – for braising, for simmering, for everything that takes time. The stainless steel line (3-layer base with aluminum core) heats up faster and is better for what needs to be done quickly: pasta, vegetables, sauces.

What connects both lines: They work on all types of hobs, including induction, are oven-safe, and remain without surface degradation for years.

What a Well-Stocked Pot Collection Contains

• Milk pot (16 cm, approx. 1.5 L) – for sauces, rice pudding, small quantities.
• Saucepan (18–20 cm) – the all-purpose pot: béchamel, risotto, vegetable side dishes.
• Sauteuse (24–26 cm) – flat and wide, ideal for quick-fried vegetables and sauces.
• Tall pot (4–6 L) – for pasta, soup, stock, large quantities.
• Roasting pot (roaster) – oval, if poultry and roasts are frequent.

The everyday difference: A high-quality pot with a good aluminum sandwich base distributes heat so evenly that you can make béchamel without lumps – because the base is equally hot everywhere. With a cheap pot with a thin base, some spots burn while others are still cold. This is the practical justification for a leap in quality – less stirring, less watching, better results.

See also: Roasters & Dutch Ovens, Frying Pans.