The Right Pan for the Job (Choose Wisely!)

Choose the right pan for the job.

The saute pan. The fry pan. The sauce pan. The cookware you choose is as important as the food you make–and it makes all the difference. Why is the saute pan so flat and wide? What’s with the sloping sides of the fry pan? What can you do with the right sauce pan? There’s a reason each pan is designed differently, and the ManPans guide can tell you why, making you even more of an expert at the stove.

With the guide at your elbow whenever you’re in the kitchen, you’ll know when to simmer, when to saute, and when to brown. And you’ll be making sure your cook prep is always on-target and your meals hit the spot.





  1. i am waiting and hoping for a meatloaf pan , the kind that is 2 pans in one with holes in the inside pan to keep grease drippings away from the finished meatloaf, I am so tired of the non stick coating pealing off the ones available out there now.

    • Jami, ManPans Customer Service says:

      Thank you for your interest in ManPans! You might check out the Oven Roasters under the Bakeware section. They include a perforated platform that sits in a solid pan on dimpled “feet” to allow any grease/drippings to fall away from the food and into the pan underneath. While they don’t have the sides of a loaf pan, you could try a “free-form” type loaf. We offer a few different styles/sizes of Oven Roasters. Happy Cooking!

    • I also have a nonstick cookware set and the cookware gets scratched easily. I want to replace them.

      • ManPans Kitchen says:

        Our coating is long lasting and metal utensil safe. In fact a metal spatula is recommended for use with fry and saute pans.

  2. Just bought the saucepan. Excellent quality and engineering! The design and hollow handle is ergonomically perfect- and the handle never gets hot. Excellent finish and attention to detail.
    Cleanup is very quick and effortless. Also, much less heat is required due to the design, saving energy. I have owned several of the top brands the last few years, most are made in Asia and after a few months they are ready for the scrap heap. American pride and workmanship go into your products and it shows. I wish I had found your products sooner, I would have saved lots of money and time. Your products are actually priced less than some of the “famous” brands, which oareften advertised made in america. Upon unwrapping a very pricey pan I bought a few years ago, the words “made in China” stood out like a neon sign, even though the company stated the products were made in the U.S.A.

    I recommend your products to anyone wanting high quality at a resonable price and above all “MADE IN THE U.S.A.”

  3. This infogragh makes a very clear explanation about main cookware types.

  4. I’d like to know, given that the pans are aluminum, do they suffer from warping when making pan sauces in them due to the sudden inclusion of cold liquid into a hot pan to deglaze?

    • ManPans Kitchen says:

      The answer really is: it depends. The pans are made with a rolled edge and that offers strength to keep the pans in round. Deglazing with cold liquids partly depends on how much volume you are adding and how cold it is. With typical deglazing it is not a large amount of liquid and usually not very cold. In this case I have seen no warping in making my pan sauces. If you are concerned about cold liquid from keeping it refrigerated, I would suggest warming first to at least room temperature before adding to a hot pan. Extreme temperature differences can cause problems and should be avoided.

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