Quick answer
Use the 1.4 L EASY INDUCTION milk pan for milk, single servings of sauce, and melting butter; use the 3.0 L saucepan for family-sized sauces, grains, and reheating. Start both on low-to-medium heat and stir before the liquid simmers.
Why the pan shape changes the heat
A milk pan’s tall, narrow profile concentrates heat in a small base, so milk and delicate sauces can catch quickly if you walk away. The 3.0 L saucepan spreads heat across a wider base, which gives you more room to stir and makes it the safer choice for thicker mixtures or larger batches.
The trade-off is speed: the milk pan heats a small volume faster, but it also scorches faster. The saucepan is more forgiving but slower to bring a small amount to temperature.
When a milk pan is the wrong tool
Skip the 1.4 L milk pan for anything that needs vigorous boiling or holds more than a few servings. Its narrow base and low volume make it easy to boil over, and it is not the right shape for searing or browning. For those jobs, move up to the 3.0 L saucepan or a wider pan.
Step-by-step: using the milk pan and saucepan
- Match the pan to the batch: For milk, single servings of sauce, or melting butter, choose the 1.4 L milk pan. For family-sized sauces, grains, or reheating, choose the 3.0 L saucepan. Common mistake: filling either pan more than halfway, which makes boiling over more likely. If you are unsure, start with the smaller pan and switch up only when the liquid reaches halfway.
- Preheat gently on low to medium: Set the empty pan on the hob and bring it up slowly before adding liquid. Common mistake: blasting high heat from the start, which can scorch milk or butter at the base before the rest of the liquid warms. Add a drop of water: if it sizzles and evaporates, the pan is ready for liquid.
- Stir before the simmer: As soon as the liquid goes in, stir continuously with a silicone or wooden utensil, scraping the base. Common mistake: waiting for bubbles before stirring, which lets a skin form and catch. Keep the heat low enough that the surface trembles rather than rolls. If you see steam rising steadily, lower the heat one notch before adding delicate ingredients.
- Control the simmer, then finish: Once the liquid simmers, reduce the heat to the lowest setting that maintains a gentle tremble. For milk, remove the pan from the hob before it reaches a full boil. Common mistake: leaving the pan unattended during the last minute, when scorching happens fastest. Keep a heatproof jug of water nearby to add a splash if a sauce thickens too quickly.
Product facts
-
EASY INDUCTION Lechera 1.4 L · Ø 16 cm: EASY INDUCTION Lechera 1.4 L · Ø 16 cm, made in Switzerland by Kuhn Rikon. The 16 cm diameter and 1.4 L capacity suit small batches of milk or sauce, so you can heat quickly without a large surface to clean.
EASY INDUCTION Lechera 1.4 L · Ø 16 cm
-
EASY INDUCTION Cacerola 3.0 L · Ø 20 cm: EASY INDUCTION Cacerola 3.0 L · Ø 20 cm, made in Switzerland by Kuhn Rikon. The wider 20 cm base and 3.0 L volume give you room to stir family-sized sauces and reduce splashing.
EASY INDUCTION Cacerola 3.0 L · Ø 20 cm
