Deep Pan: What It Is, How to Use It, and Buying Tips

Ever wondered why a recipe calls for a "deep pan" instead of a skillet? You’re not alone. A deep pan is basically a taller, wider version of a frying pan that lets you cook sauces, braise meat, or make one‑pot meals without splashing. Think of it as the "big brother" of your regular pan – more wall height, more volume, and a lot of flexibility in the kitchen.

What Makes a Deep Pan Different?

First off, depth. While a typical skillet is about 2‑3 cm deep, a deep pan usually ranges from 5 cm up to 10 cm. That extra space means you can hold liquids, reduce sauces, or toss veggies without worrying about them spilling over. The base is still flat, so it works on any stovetop, and most models have low, sturdy sides that make stirring easy.

Materials matter too. Stainless steel deep pans are great for even heating and are dishwasher safe, but they can stick if you don’t use enough oil. Cast iron versions hold heat like a champ – perfect for slow‑cooking stews – but they’re heavy and need seasoning. Non‑stick coatings are handy for quick sauces, yet you’ll want to avoid metal utensils to keep the surface intact.

Handles are usually long enough to give a comfortable grip, and many deep pans come with an extra helper handle on the opposite side for easy lifting. If you plan to finish a dish in the oven, check that the pan is oven‑safe – stainless steel and cast iron usually are, while some non‑stick options top out at 180 °C.

Choosing the Right Deep Pan for Your Kitchen

Start with the size you need. A 20‑cm (8‑inch) deep pan works well for side dishes or small sauces. If you love big family meals, go for a 28‑cm (11‑inch) version. Remember, a larger pan takes longer to heat up, so match the size to the amount you’re cooking.

Next, think about your stove. If you have an induction cooktop, look for a pan with a magnetic base – most stainless steel and cast iron qualify. For gas or electric, any flat‑bottomed pan will do. A good rule of thumb: the pan’s bottom should sit flat on the burner to avoid hot spots.Budget is another factor. You can find decent stainless steel deep pans for under £30, while premium cast iron models can cost over £100. If you’re just starting out, a mid‑range stainless steel pan gives you durability without breaking the bank.

Care is simple. Stainless steel cleans up with warm soapy water; a quick scrub removes most residues. Cast iron needs a light oil rub after washing to keep the seasoning in place. Non‑stick pans should be washed by hand and never heated empty – that’s the fastest way to ruin the coating.

Finally, test it out. Many UK shops let you feel the weight and grip before you buy. A well‑balanced pan feels sturdy but not overly heavy, and the handles should feel comfortable even when the pan is full.

Bottom line: a deep pan is a versatile workhorse that can replace several smaller pots in your kitchen. Pick the right material, size, and handle for your cooking style, and you’ll have a reliable tool for soups, sauces, and everything in between.