Ever reach into your kitchen cupboard and pull out a pan that’s deeper than your usual frying pan, but you’re not sure what to call it? You’re not alone. Many people use a deep pan every day-whether they’re making a stew, boiling pasta, or searing a roast-but don’t know the right name for it. The truth is, there isn’t just one answer. What you call a deep pan depends on its shape, size, and what you’re cooking. Let’s clear up the confusion.
It’s Not Just One Thing
When someone says "deep pan," they could mean five different things. The term is casual, like saying "big cup" instead of "mug" or "tumbler." In kitchens, especially in home cooking, people lump together any pot or pan with high sides and a wide base under the label "deep pan." But in professional cooking and cookware catalogs, each type has a specific name and purpose.Here’s the reality: a deep pan could be a saucepan, a stockpot, a Dutch oven, a roasting pan, or even a deep frying pan. Each has a different job. If you’re trying to follow a recipe that says "use a deep pan," knowing which one to pick makes all the difference.
The Saucepan: Your Everyday Deep Pan
The most common deep pan in most kitchens is the saucepan. It’s got straight sides, a tight-fitting lid, and a long handle. Most come in sizes from 1.5 to 4 quarts. You use it for simmering sauces, boiling eggs, heating soup, or cooking rice. It’s not meant for browning meat-that’s what a skillet is for. But when you need to hold liquid without it splashing out, the saucepan is your go-to.What makes it a "deep" pan? The height-to-width ratio. A saucepan is taller than it is wide. That’s why it’s perfect for reducing liquids or cooking foods that need to be fully submerged. Most saucepans are made of stainless steel or aluminum with a nonstick coating. Some have a copper core for even heating.
The Stockpot: For Big Batches
If you’ve ever made homemade chicken broth, boiled a dozen eggs for a party, or cooked pasta for ten people, you’ve used a stockpot. It’s the big brother of the saucepan. Stockpots are usually 6 to 12 quarts, with very tall, straight sides and two handles. They’re designed to hold large volumes of liquid and simmer for hours.Stockpots are often made of heavy-gauge stainless steel or clad materials. Some come with a strainer insert for draining pasta. If your recipe says "use a deep pan" and you’re cooking for a crowd, this is likely what they mean. It’s not just deep-it’s *deep*.
The Dutch Oven: The All-in-One Deep Pan
A Dutch oven is a thick-walled, heavy pot with a tight-fitting lid, usually made of cast iron or enameled cast iron. It’s deep, yes-but it’s also built to go from stovetop to oven. That’s why it’s the secret weapon for braised short ribs, sourdough bread, and one-pot chili.Unlike a saucepan or stockpot, a Dutch oven retains heat incredibly well. It can go from a low simmer on the stove to a 400°F oven without cracking. Brands like Le Creuset and Staub are famous for them, but affordable options from Lodge work just as well. If you only own one deep pan, make it a Dutch oven. It handles soups, stews, roasts, and even deep frying.
The Roasting Pan: Deep But Not for Liquids
Here’s where things get tricky. A roasting pan is deep-sometimes 2 to 3 inches-but it’s not meant for boiling. It’s wide, shallow, and has low sides. You use it to roast a turkey, vegetables, or a leg of lamb. The depth is there to catch drippings, not to hold liquid. So if a recipe says "deep pan" and you’re roasting meat, it might mean this.But here’s the catch: roasting pans aren’t typically called "deep pans" in everyday language. People say "roasting pan" because that’s what it’s for. Still, if you’re cooking something that needs space and a little depth for juices, it counts.
The Deep Frying Pan: Not What You Think
A deep frying pan-sometimes called a deep fryer pan-is designed for submerging food in hot oil. It’s deeper than a regular skillet, usually 3 to 5 inches high, with sloped or straight sides. You can use it to fry chicken, doughnuts, or tempura. Many home cooks use a heavy stockpot or Dutch oven for this, because they’re deep enough to safely hold oil without splashing.But buying a dedicated deep frying pan isn’t necessary unless you fry often. Most people use what they already have. The key is depth: at least 3 inches of clearance above the oil level to prevent dangerous splatters.
How to Pick the Right One
So how do you know which deep pan to use? Ask yourself three questions:- Are you cooking with a lot of liquid? If yes, go for a saucepan or stockpot.
- Do you need to braise or slow-cook in the oven? Choose a Dutch oven.
- Are you frying or roasting? Use a deep frying pan or roasting pan, respectively.
Don’t guess. If a recipe says "deep pan," look at the next step. If it says "simmer for 45 minutes," it’s a saucepan or stockpot. If it says "cover and bake at 325°F," it’s a Dutch oven. If it says "fry in 2 inches of oil," it’s a deep frying pan.
What Not to Use
A shallow skillet is not a deep pan. You can’t safely boil pasta in a frying pan-it’ll boil over. A baking dish isn’t meant for stovetop use. And never use a nonstick pan for deep frying. The high heat can damage the coating and release toxic fumes.Also, avoid thin, flimsy pots. They warp under high heat and create hot spots. If your pan’s bottom is bent or the handle wobbles, it’s time to replace it. A good deep pan should feel solid, heavy, and balanced.
What to Look for When Buying
If you’re shopping for a new deep pan, here’s what matters:- Material: Stainless steel is durable and safe for all heat sources. Cast iron holds heat best. Aluminum heats quickly but can react with acidic foods.
- Weight: A decent saucepan should feel substantial, not light and hollow. A 3-quart saucepan should weigh at least 2.5 pounds.
- Lid: A tight-fitting lid traps steam and keeps heat in. Glass lids let you watch without lifting.
- Handles: They should stay cool and be securely riveted. Two handles make it easier to lift heavy pots.
- Base: A thick, flat base ensures even heating. Avoid pans with a warped bottom.
Brands like All-Clad, Cuisinart, and T-fal offer good value. For budget options, consider Tramontina or Nordic Ware. You don’t need to spend $300 on a pot to get great results.
Real-Life Examples
Here’s how this plays out in real kitchens:- You’re making tomato sauce? Use a 3-quart saucepan.
- You’re boiling potatoes for a family dinner? Use a 6-quart stockpot.
- You’re cooking beef stew with root vegetables? Use a 5-quart Dutch oven.
- You’re frying fish for Sunday lunch? Use a deep frying pan or a heavy stockpot.
- You’re roasting a chicken? Use a roasting pan.
Each of these is a "deep pan"-but they’re not interchangeable. Using the wrong one can lead to uneven cooking, spills, or even burns.
Bottom Line
There’s no single answer to "What is a deep pan called?" It’s not a brand or a model. It’s a category defined by depth and purpose. The next time you hear that phrase, don’t panic. Look at the recipe. Ask yourself what you’re cooking and how much liquid you’re using. Then pick the right tool.Most kitchens only need three deep pans: a saucepan for everyday tasks, a stockpot for big batches, and a Dutch oven for slow cooking. Everything else is optional. Start there. Build from there. And stop calling everything a "deep pan." You’ll cook better-and safer-when you know exactly what you’re holding.
Is a Dutch oven the same as a deep pan?
A Dutch oven is a type of deep pan, but not all deep pans are Dutch ovens. A Dutch oven is heavy, oven-safe, and has thick walls that hold heat well. It’s designed for slow cooking and braising. A saucepan or stockpot is also a deep pan, but it’s not built for oven use and doesn’t retain heat the same way.
Can I use a saucepan for deep frying?
You can, but it’s risky. A saucepan is usually not deep enough to safely hold enough oil to fry food without splashing. A 3-quart saucepan might work for small batches, but a 5-quart or larger stockpot is safer. Always use a thermometer and never fill the pot more than halfway with oil.
What’s the difference between a stockpot and a soup pot?
There’s no real difference. "Soup pot" is just a casual term for a stockpot. Both are tall, deep pots designed to hold large amounts of liquid. Stockpots often have two handles and are sold as part of cookware sets. Soup pots might come with a strainer insert, but functionally, they’re the same.
Do I need a nonstick deep pan?
No, and it’s not recommended for most deep pan uses. Nonstick coatings can’t handle high heat well, which makes them unsafe for searing, browning, or deep frying. Stainless steel or cast iron are better choices because they can handle high temperatures and develop a natural nonstick surface over time with proper seasoning or use.
Why does my deep pan warp?
Warping happens when the pan’s base heats unevenly or gets exposed to sudden temperature changes-like putting a hot pan in cold water. Thin, low-quality metals are more prone to this. To prevent it, avoid thermal shock. Let your pan cool gradually, and always use medium or medium-high heat, not maximum.
If you’re still unsure what to buy, start with a 3-quart saucepan and a 6-quart stockpot. Add a Dutch oven when you’re ready to make stews, bread, or roasts. That’s all most home cooks need. The rest is just noise.
