Modern Stainless Steel Saucepan with Glass Lid

18 cm

$157.99 $262.99

Modern Stainless Steel Saucepan with Glass Lid

$157.99 $262.99

Free tracked shipping — worldwide, on every order

30-day hassle-free returns — no questions asked

Dispatched in 1–2 business days

SSL-encrypted secure checkout

Which size saucepan do I actually need?

Go by what you cook most often, not by what sounds versatile. All three are the same pan design with the same glass lid — the only difference is how much headroom you get before things boil over.

Choose	If this sounds like you
18 cm	You reheat one portion of soup, boil two eggs, melt butter, make oatmeal for one. It lives on the small burner and washes up in ten seconds.
20 cm	Weeknight cooking for two or three. Rice, a pot of pasta sauce, potatoes for dinner — the one that ends up in the sink every night.
23 cm	You cook Sunday batches and eat them Wednesday. Stock, chili, a full box of pasta without breaking it in half.

Plenty of people keep the 18 cm for sauces and the 23 cm for everything else, and never touch the middle size.

Will it work on my stovetop?

The base is flat stainless steel, which is the most cooperative surface a cooktop can be handed. The place people get caught out is not the burner — it's the glass lid.

Works on	Avoid
Gas, electric coil and flat ceramic cooktops. Metal utensils. Scrubbing the exterior hard when it picks up a fingerprint.	Taking the lid from a hot pan straight under a cold tap. Empty preheating on high. Steel wool on the polished outside.

To clean: let the pan cool, wash with dish soap and a soft sponge, and dry it rather than leaving it to drip. The step everyone skips is drying — water left standing on stainless is what leaves those chalky white spots, and they are much harder to remove than they are to prevent.

If food does catch on the base, simmer an inch of water in the pan for a few minutes and it will lift with a wooden spoon.

You stop lifting the lid to check, because you can already see.

The saucepan most people own is a survivor from a starter set — dull outside, warped base that rocks on the burner, and a lid you have to remove every ninety seconds to see whether the rice has absorbed the water. Every lift lets the steam out, and the rice takes longer, and the whole thing turns into a job you have to stand over. This is the pan that ends that. The glass lid means you watch the simmer instead of interrupting it.

Modern Stainless Steel Saucepan with Glass Lid in use on the stovetop

Stainless steel is the reason it outlives the rest of your pans

Nonstick has a clock on it. The coating goes chalky, then patchy, then you replace the pan. Stainless steel has nothing on it to wear off — it is the same material all the way through, so a scratch is cosmetic rather than terminal. It doesn't react with tomatoes or wine or lemon, so an acidic sauce tastes like the sauce and not faintly of the pot. And it takes heat honestly: turn the burner down and the pan responds, instead of holding a scorch for another two minutes. The tempered glass lid seals the steam in and gives you the one thing a metal lid never has — the ability to see what is happening without changing it.

Sizes, and what each one is really for

18 cm — the small-burner pan. Reheating, sauces, a soft-boiled egg, warming milk. It heats up fast enough that you'll reach for it when you can't be bothered with anything larger.
20 cm — the default. Deep enough for pasta and grains, shallow enough that a sauce reduces at a sensible rate. If you only buy one, buy this one.
23 cm — the batch pan. Stock, soup, a double recipe of chili. Also the one you want when you're boiling a lot of water and don't want it climbing the sides.

Modern Stainless Steel Saucepan with Glass Lid material texture close-up

What You're Getting

One stainless steel saucepan in your chosen size — 18 cm, 20 cm or 23 cm — with its matching glass lid
Tempered glass lid so you can watch a simmer without releasing the steam
Flat stainless base that sits level on gas, electric coil and flat ceramic cooktops
Non-reactive interior — tomato, wine and citrus won't pick up a metallic edge
Polished exterior that cleans with soap and a soft sponge
Metal-utensil tolerant — no coating to gouge or flake
Care: cool before washing, dry immediately to avoid water spots, skip steel wool on the outside
Stackable if you buy more than one size — they nest in a cupboard rather than sprawl