316 Series Cookware: Saucepan, Casserole and Frying Pan Sizes
By Robert Welch® Designs | Stainless-steel cutlery, knives & cookware | Published: 2026-11-03
Category: Guide all'acquisto
Choose between the 14cm and 18cm saucepans, the 28cm low casserole and the 28cm frying pan with clear decision rules for 316 stainless steel cookware.
Quick answer
Buy the 14cm saucepan for small batches, the 18cm saucepan for family staples, the 28cm low casserole for wide-base braises and the 28cm frying pan for searing. If you cook for one or two, start with the 14cm saucepan and frying pan; for three or more, add the 18cm saucepan and low casserole.
Why uncoated tri-ply changes the size decision
The 316 Series pans are uncoated and free from non-stick coatings, so you control heat and release with temperature and fat rather than a surface layer. That makes pan diameter and base width more important than usual: a wide, hot pan browns and reduces faster, while a narrow pan concentrates liquid and heat.
All four pans use tri-ply construction with an aluminium core running from base to rim. Because the core extends up the sides, the whole pan responds to heat changes, not just the base. That matters when you choose between a tall saucepan for liquid control and a low casserole for evaporation.
Saucepan vs low casserole: same material, different job
The low casserole and the saucepans are not interchangeable. A saucepan's height keeps liquid from reducing too quickly, which suits grains, sauces and reheating. The low casserole's wide base gives more surface area for browning and reducing, so it suits braises, shallow frying and dishes you start on the hob and finish in the oven.
If you already own a tall pot, the low casserole adds a different cooking shape rather than duplicating it. If you own only a frying pan, the saucepan is the more useful second piece for wet cooking.
When the 28cm frying pan is too large
A 28cm frying pan is a generous surface for searing, stir-frying and cooking for two or more. For a single egg, a small omelette or a single chop, it can feel oversized and the empty hot surface may cook food too aggressively at the edges. If most of your cooking is single portions, treat the 28cm pan as your batch and family pan, not your everyday small pan.
The pan is uncoated, so plan for a little practice with heat and fat before you rely on it for delicate foods. The trade-off is durability and no coating to wear.
Decision rules for choosing your 316 Series pan
- Cooking for one or two: Start with the 14cm saucepan and the 28cm frying pan. Add the 18cm saucepan only if you regularly cook grains, soups or sauces in larger batches. A 1.2L saucepan is the smallest practical size for single servings and small sauces.
- Cooking for three or more: Choose the 18cm saucepan as your main wet-cooking pan and add the 28cm low casserole for braises and wide-base dishes. Keep the 28cm frying pan for searing and batch cooking. The 3.0L saucepan and 28cm casserole cover different cooking shapes, so they complement rather than duplicate each other.
- Choosing between low casserole and saucepan: Pick the low casserole when you want more surface area for browning, reducing or oven finishing. Pick a saucepan when you want height to limit evaporation and keep liquid contained. If you already own a tall pot, the low casserole adds a new shape; if not, the saucepan is the more versatile first pot.
- Choosing the 28cm frying pan: Buy it when you regularly sear, stir-fry or cook for two or more. If you mostly cook single eggs or small portions, use a smaller pan for those jobs and keep the 28cm for batch cooking. The pan is uncoated, so budget a short learning period for heat and fat control.
Product facts that affect your choice
- 316 Series Cookware Frying Pan 28cm: Uncoated tri-ply construction with two stainless steel layers around an aluminium core from base to rim. The whole pan responds to heat changes, so a 28cm surface is best used when you want fast, even browning across a wide area.
316 Series Cookware Frying Pan 28cm - 316 Series Cookware Saucepan 14cm / 1.2L: 14cm / 1.2L saucepan with tri-ply construction and suitability for all hobs. Its small capacity suits single servings, sauces and reheating without a large pot to clean.
316 Series Cookware Saucepan 14cm / 1.2L - 316 Series Cookware Saucepan 18cm / 3.0L: 18cm / 3.0L saucepan with tri-ply construction and suitability for all hobs. The larger capacity covers family portions of grains, soups and sauces while keeping the tall saucepan shape.
- 316 Series Cookware Low Casserole 28cm: 28cm low casserole with a wide base and uncoated tri-ply construction. The wide base gives more surface for browning and reducing than a tall saucepan of similar diameter.
Who this size guide is for
Best for
- Cooks building a first 316 stainless steel cookware set and deciding which pan sizes to start with
- Anyone comparing a low casserole vs saucepan for braises, sauces and family meals
- Buyers who want uncoated cookware and need a clear 28cm frying pan buying guide
Not for
- Cooks who want non-stick release for eggs and delicate fish without learning heat control
- Buyers looking for a single pan that covers every small-portion task
- Anyone who needs a stockpot or large batch-cooking vessel, which is not part of this size range
