Best Nonstick Saucepan for Making Caramel
During one Christmas vacation in high school, I decided I was kitchen-savvy enough to make some homemade candy.
I grabbed a pot, found my grandmother’s candy recipe in the cupboard, and made my first candy creation attempt.
It wasn’t long before the aluminum pan heated up and burned the candy. A melted plastic trash bag, seven candles and two hours of open windows later, the smell finally went away.
By the time my mom got home, everything seemed perfectly normal!
I learned an important lesson that day: the tools you use really do matter! Making caramel—or any homemade candy, for that matter—is a delicate business that requires vigilance and the proper equipment.
Quick Comparison: Best Nonstick Saucepan for Making Caramel
Our Best Pick
|Cuisinart MultiClad||Cuisinart Chef’s Classic|
|Size||2 quart; 8 inches||2 quart; 6 inches deep||2 quart; 9 inches deep|
|Weight||3.35 pounds||3.75 pounds||3.1 pounds|
|Material||Ceramic||Stainless Steel/ Aluminum||Stainless Steel/ Aluminum|
|Finish||Nonstick||Stainless Steel||Stainless Steel|
|Price||Check Price||Check Price||Check Price|
If you’re hoping to avoid a burnt caramel disaster or your own (or better yet, hoping to achieve truly great caramel), then you’re in the right place. Here’s a little bit about the caramel making process and the pan you need to do it right!
Common Caramel Questions
Can you use a nonstick pan to make caramel?
Yes! You can use a nonstick pan to make caramel, just as long as it hasn’t been around long enough for the nonstick to start flaking off.
If your pan has been peppering your food with nonstick flecks, you shouldn’t use it to make caramel—or anything else, for that matter. If you pan is in good shape, go right ahead!
What is a heavy bottomed pan?
A heavy bottomed pan is a pan with a thicker base. You can feel the extra weight when you pick it up!
If you’re making caramel, you want a pan that’s “all about that base” because pots and pans with thicker bottoms heat more evenly than thin pans.
1. Scanpan Classic 2-Quart Covered Saucepan
Scanpan cookware is made by hand in Denmark. It is made with superior quality, which makes it a favorite brand among kitchen nerds. It is more expensive than the other pans on our list, but its features justify the price.
Nonstick coating is sometimes regarded with suspicion by caramel makers, but there’s a big difference between a ten-year-old supermarket pan and a new, well-made pan. Besides, Scanpan guarantees their nonstick coating for life!
Nonstick is actually very nice for caramel making. The caramel pours much easier with a nonstick pan, and the clean-up can be a bit simpler.
Scanpan uses ceramic to construct this saucepan. Ceramic is an ideal candy-making material, since it heats evenly. The one drawback is that it cannot be used on induction burners.
Another benefit to using the 2-quart Scanpan pan for caramel making is that it is very deep. This pan is eight inches deep, which gives it a slight edge over shorter pans.
The deeper the pan, the less likely you, your stove, and your kitchen will be covered in caramel.
2. Cuisinart MultiClad Pro 2-Quart Saucepan
Cuisinart has a good reputation with cooks everywhere. This pan is a professional-grade pan with a price to match. It costs less than the Scanpan, but more than the lower-quality version below.
This particular 2-quart saucepan is coated with stainless steel and has an aluminum core. Although it does include aluminum, the stainless steel covering ensures that the pan heats evenly.
One benefit to this pan is that it can be used on induction stoves. The other two pans on our list cannot. This is also the lightest pan, which means you’ll have an easier time moving it as you cook.
The main drawback to this pan is that it is shorter than the other pans featured here. It is only six inches deep. This is still deep enough for good caramel making, but you’ll have an advantage with the other, deeper pans.
3. Cusinart Chef’s Classic Saucepan
This pan is similar to the Cuisinart Multiclad Pro 2-Quart Saucepan. However, it is a bit taller and heavier.
You might not notice the weight, but you’ll almost certainly notice the height. The nine-inch depth is ideal for avoiding burns and splatters as your caramel heats up.
This pan is made of stainless steel, and it has an aluminum encapsulated base. The handle is also stainless steel, but it is a cool-grip handle. Although it’s made of metal, this pot is not induction cookware.
If you want the easiest and most successful caramel making experience, you need to select the best pan for the job. In my opinion, that pan is the Scanpan 2-Quart Covered Saucepan.
Although this pan is significantly more expensive than either of the cuisine art pans, it really is in a league of its own. Scanpan uses higher-quality materials to construct this product.
Ceramic is superior to aluminum and stainless steel. The company also offers a lifetime warranty, so your investment will be protected.
In addition to its superior make, the Scanpan saucepan is also a good height. Although it’s slightly shorter than the Cuisinart Chef’s Classic, it’s taller than the Cuisinart MultiClad.
When making caramel, a decent depth is important for safety and ease of clean-up.
If you want top-notch quality and great results, I recommend you go with the Scanpan 2-quart covered saucepan.
You can find other pans that make decent caramel, but this is one piece of cookware that you can depend on for a lifetime.