All-in-One pans, like the Always pan by Our Place and the Caraway Sauté pan, are marketed as kitchen wonders that can replace 5 or 6 other pans. These pans look great in the ads, are lauded on social media, and are hugely popular. But how great are they, really? Do they hold up to all the promises?
We take a look at the Always pan and other all-in-one pans. What they do, what they don't do, features, pros and cons, and more to help you decide if one of these pans is right for your kitchen.
What Is an All-in-One Pan?
Our Place Always Pan, a popular all-in-one pan.
An all-in-one pan is known by a few other names, such as an Essential pan, a Chef's pan, or a multi-purpose pan. It is a pan you can use many different ways. For example, you can fry, sear, and sauté like a skillet; braise and poach like a sauté pan; stir fry like a wok; cook rice and pasta like you would in a sauce pan; make soups and stews like a Dutch oven or soup pot; even put in the oven as a roaster. "All-in-one" is a fairly new term, used primarily for marketing a pan that is traditionally known by these other names.
Essential pan: looks like a large sauciér.
Chef's pan: looks like a deep skillet or wok.
Essential pans usually look like large sauciér pans (above left), while Chef's pans tend to look like a cross between a wok and a large, deep skillet (above right). Other multi-purpose pans include the deep sauté pan and even the Dutch oven; some people even use their carbon steel woks for soups, stews, frying, steaming, and more (note: your wok needs a lid to make it a multi-use pan). Multi-use pans always have a lid, and for the most versatility, they should be large--larger than a standard skillet or sauté pan. A good size for an all-in-one pan is 4-7 quarts (which is larger than many of the pans on the market advertised as "all-in-one" pans). Anything smaller limits the pan's versatility, as will a pan without a lid.
Though being marketed as "all-in-one" is a fairly recent thing, Chef's pans, Essential pans, deep sauté pans, and Dutch ovens have all been around for a long time. Their new competitors often come with extra pieces such as a steamer basket and a spoon or spatula and are usually on the small side, while the more traditional types are large and have a lid, but no other extras.
Can an All-in-One Pan Really Replace Several Pieces of Cookware?
All-in-one pans are designed to be versatile pieces of cookware. But practically speaking, they can't really replace several pieces of cookware.
The obvious reason for this is that when you cook a meal, you almost always need more than one pan--so even if you had a pan that you can make spaghetti sauce in and boil pasta in, you still need two pans to cook the meal, and possibly a third for a vegetable or other side. So upon closer scrutiny, the idea that you only need one pan doesn't make a lot of sense.
There are other reasons, too. Just because you can use a pan to, say, boil pasta, doesn't mean it's the best pan to use. For making pasta, it's hard to beat a deep, straight-sided sauce pan that holds at least 3 quarts (to avoid boil overs):
Sauce pans are hard to beat when a lot of liquids are involved (pasta, rice, soup, etc.).
You can use a shallower pan (like the Always Pan), but you have to be very careful with a shallow pan: You can get boil overs or, at the opposite end, have the pan boil dry, both of which are fairly common complaints with smaller all-in-one pans (i.e., less than three quarts).
(Anything smaller than three quarts is barely large enough to cook a main dish for two, much less for a family. So always be cognizant of the size of any cookware you buy.)
If you're serving just a salad with a main course like pork chops or burgers, then you can get by with one pan. But how often do you do this? And even if you do it often, any skillet or sauté pan will work; it doesn't need to be an all-in-one pan.
So while these pans can are certainly versatile, they are not the only pan you'll need in your kitchen.
Then again, the question is, "can these pans really replace several pieces of cookware?" The answer is that yes, you can use a multipurpose pan for several things; you just can't do so at the same time. And, just because you can use a pan doesn't mean it's the best pan for the job. So you will always need more than one pan--and more than one type of pan--in your kitchen.
This being the case, you should get the pans that are best at what they do: a skillet for frying; a sauce pan for liquids, rice, and pasta; a Dutch oven for stews, soups, and braises, etc.
When You Will Use an All-in-One Pan
You'll use an all-in-one pan anytime you'll use any other pan: to fry, deep fry, steam, poach, boil, bake, stew, etc. But whether or not the all-in-one pan is a good choice depends on what you're cooking.
Since most of the newer all-in-one pans are shaped like sauté pans, they're good for frying and other dry cooking tasks. They are not as good for tasks that require a lot of liquid (making rice and pasta, soups, stews, deep frying, etc.) because they can boil over easily and they are hard to move without spilling liquid.
This Isn't a New Idea
As we said, a multi-use pan is not a new idea. Chef's pans, Essential pans, deep sauté pans, and Dutch ovens have been around for decades, and all are designed for versatility.
Out of all of these, the deep sauté pan is our favorite. This is usually a 5- or 6-quart pan with high, straight sides. A clad stainless steel deep sauté pan has been our most recommended pan on this site. You can use it as a frying pan, sauté pan, sauce pan, Dutch oven, and small stock pot. It's size, shape, and material (clad stainless steel) make it extremely versatile. The best example is this 6-quart All-Clad D3 deep sauté pan:
All-Clad D3 deep sauté pan (6 qt).
The best multi-use pans are large (as we said 4-7 quarts) and deep but not too deep. The depth is an important feature because if they're too deep food won't brown well (because steam doesn't escape easily), but if they're too shallow, then cooking with liquids--deep frying or making pasta, for example--is difficult and possibly even unsafe.
The Chef's pan, Essential pan, deep sauté pan, and Dutch oven are all ideal multipurpose pans. They've been around for a long time, so pans marketed as "all-in-one" are nothing new; it's just an appealing idea that helps people think outside the box about how they can use their cookware.
Is Nonstick a Good Choice for an All-in-One Pan?
Nonstick is a terrible choice for a multi-purpose pan. Whether PTFE (Teflon) or ceramic, a nonstick coating severely limits the versatility of a pan (this is true for all pans, not just all-in-one pans). A nonstick coating means you're restricted to low heat (medium at the highest) and non-metal utensils.
Nonstick coatings are good for sticky foods like eggs and fish, but simply aren't necessary or even desirable for other foods because the nonstick coating doesn't brown as well as steel, cast iron, or carbon steel. (A nonstick coating isn't necessary for sticky foods, either, but many people keep one nonstick skillet around for them).
Another reason to avoid nonstick is that it wears out quickly, usually within a couple of years. So even if you want one, it's not a good idea to spend a lot of money on a nonstick pan. This is true for both types of nonstick, but ceramic tends to wear out faster than PTFE. Avoid buying sets because nonstick is really only needed on a frying pan (and not even there if you learn how to cook without it).
Those colorful nonstick all-in-one pans look great in ads and on social media, but they're expensive for pans that don't last, and most of them are too small to work well as a multi-use pan. Even the new 12.5-inch Always Pan, the largest size they make, is just 4 quarts, the minimum size we'd recommend for a multipurpose pan (and the original 10.5-inch pan is only 2.6 quarts, which is actually smaller than a standard 3 quart/10-inch sauté pan).
About Utensils
It's nice to get extras with a purchase, but they're not always the best option. For example, the Always Pan comes with a steamer and a spatula that fits into the handle. These both seem like they would be functional, but the design isn't great. The steamer basket is small, so it generally won't work for more than two people for a main course. The steamer handle is hard to pick up, too, and easy to burn your fingers when you're grabbing it (hint: always use a towel or pot holder to pick up the handle).
The steamer basket handles are hard to grab.
Always Pan spatula: not all that practical.
The handle on the Always Pan is designed to hold the spatula, which is clever in theory, but in practice, it isn't great. The handle is square in order to hold the spatuls, which makes it quite uncomfortable. And there's a gap in the lid the spatula fits through (see photo above right), so the lid can never fit completely air tight (the pour spouts also make an air tight fit impossible). This is kind of a big miss because you need an air tight lid to steam and braise effectively. There's no way to not lose a lot of liquid to evaporation when you don't want to.
But most of all, what happens when you've just used the spatula and it's dripping with pan goop? The goop is going to drip all over the handle and probably down onto the stove burner, causing a smelly, sticky, stuck on mess. Unless you wipe it off, which is an extra step that isn't necessary if you just use a plate or an actual spoon rest.
Whoever thought this was a good idea has probably not spent much time in a kitchen before.
So a pan that comes with extras like utensils and a steamer may seem like a good deal, but make sure these extras don't come at the expense of functional design. You're almost certainly better off using utensils purchased separately that provide better functionality: spatulas, steamer baskets, and spoon rests are inexpensive, and if you buy them separately, you can get the exact functionality you want--as well as a lid that fits the pan snugly.
Note: We don't mean to pick on the Always Pan, but it's the most popular example of an "all-in-one" pan that lacks functionality, and its extra features are a big part of the problem. Several copycats have similar issues, but there are some that provide the extras without the issues the Always Pan has.
The Essential Pieces Most Cooks Should Have
So if an all-in-one pan isn't the answer, what is? Well, if you're trying to get by with as few pans as possible, we suggest these:
Both should be oven and broiler safe and not nonstick for the most versatility. With these two pans, you will be able to do almost everything (depending on your cooking style). And large sizes are best because you can make smaller portions in a big pan, but you can't make bigger portions in a small pan.
A baking sheet is also a nice piece that's inexpensive and you can use for a ton of different things. For the best deals, find a restaurant supply store, which usually has them for under $10.
You will also need utensils like a knife, turner, spoon, spatula, whisk, strainer, cutting board, etc., but that is another topic: non-cookware essentials that every kitchen needs. There are a million online articles and YouTube videos on this topic, some that recommend just a few pieces and some that recommend dozens for a "well stocked" kitchen. But before you take anyone's advice about what's "essential" for your kitchen, make sure it's something you'll actually use. Your list may be very different than somebody else's; it's a topic we haven't tackled yet for this very reason.
We do, however, have an article on cookware essentials you may find helpful: 5 Essential Cookware Pieces (and Sizes).
Pros and Cons of a Multipurpose Pan
If you don't expect that your multi-use pan will be a substitute for all of the other pans in your kitchen, then there aren't really any cons. You can use the pan for what it's best at.
The truth is, there's no such thing as a pan that does it all, so there are certainly pros and cons to consider before you invest in a multi-use pan. Here are the most important ones we can think of:
Pros
Cons
What to Look for in a Multipurpose Pan
What to look for in a multipurpose pan is pretty much the same as what to look for in any cookware, including:
In addition to these basics, also consider these features when you're buying a multi-use pan:
In short, traditional multi-use pans made of clad stainless steel are larger, more durable, have better design, and are more practical. We do not recommend the nonstick all-in-one pans that have become so popular on social media.
The Best All-in-One Pans
In many cases, multifunctional products--not just cookware--do several things adequately, but nothing really well. It's a classic case of jack of all trades, master of none. This is especially true for a lot of the new all-in-one pans, many of which are too small and too shallow to be truly multifunctional, with nonstick coatings that also limit their use (note: this includes hybrid nonstick pans, too). For this reason, we don't recommend any of the new, smallish, nonstick multi-purpose pans, including the Always Pan and the many knockoffs that have come on the market recently. These new pans are more functional if they don't have a nonstick coating, but we think the classic mulit-purpose pans are the way to go: they're bigger, much more durable, and extremely versatile.
We also think clad stainless steel with no nonstick coating is the best choice for a multi-purpose pan. Clad stainless steel is safe, durable, and good for all cooking methods and stovetops, including induction. Good quality brands heat evenly and retain heat reasonably well (though nothing like cast iron). You can put it in the oven and under the broiler. You can use high temperatures, metal utensils, and many brands can go in the dishwasher. All of these features make clad stainless steel the best choice for most cookware, but for all-in-one pans in particular.
The only exception is the Dutch oven, which is best in enameled cast iron. The enamel makes it good for all foods and cooking methods, and the cast iron retains heat exceptionally well, making it the best choice for braises and deep frying.
Your choices may be different than ours. If you have ergonomic issues, you may need a smaller, lighter pan. Or, you may really prefer to cook small portions of food, so a smaller pan is a better choice. The main thing to remember is that you should get something versatile and functional that fits your budget.
Having said all of that, here are our picks for the best all-in-one, multi-purpose pans.
All-Clad D3 6 Quart Deep Sauté Pan
About $200
This tri-ply classic is probably our all-time favorite pan because it's just so versatile. This pan can do pretty much anything in a pinch. It's shallow enough to use as a skillet and to brown meat before adding stew, soup, or braising ingredients, but it's not so shallow that you have to worry about liquids boiling over or spilling out. Yet it's deep enough to easily make stocks and soups, boil pasta, and cook beans and rice. It can go on the stovetop, in the oven and under the broiler (safe to 600F), and is induction compatible.
You can use it as a large sauce pan or a smallish stock pot; at six quarts, it's actually not small, yet it handles like a slightly oversized sauce pan. The helper handle is a great feature not often seen on smaller all-in-one options, and very handy, especially when the pot is full of liquid.
At about $200, the price is slightly more than the 12.5-inch Always Pan (4 quarts, about $180), but you get so much more versatility, functionality, and durability, it's a no brainer to go with this pan instead--not to mention that it will last for decades. The shiny stainless steel may not be as eye catching as popular bright colors you see on social media, but the steel will never be considered trendy, will never go out of style, and will never chip or flake off (which is a real problem with painted cookware).
buy the all-clad D3 6 quart deep sauté pan:
Tramontina Tri-Ply Clad 6 Quart Deep Sauté Pan
About $95
This is a cheaper version of our favorite All-Clad deep sauté pan (above). It has many of the features we look for, including the size, depth, helper handle, and snug-fitting stainless lid. It's tri-ply, oven and broiler safe to 500F, and induction compatible.
It's wider and not as deep as the All-Clad pan above, which some people may prefer. It won't be quite as good for liquids, but the shallower sides mean excellent searing, and in general it's just a great shape and size for so many cooking tasks. The build quality is very close to All-Clad, and the stainless lid is an excellent feature not often seen on lower priced clad stainless cookware (much of it has glass lids).
It has a lower oven safe temp than the All-Clad, and it's made in Brazil, not the US, but these are some of the features that make it more affordable. If you're looking for a multi-purpose clad stainless steel pan at a reasonable price, this is one of the best you'll find. Many people even prefer it to the All-Clad pan because it has all the same great features, with a more comfortable handle.
buy the tramontina 6 quart deep sauté pan:
Le Creuset 6.75 Quart Round, Wide Dutch Oven
About $280
The round, wide design is less popular (and less well known) than the traditional 5.5 quart Le Creuset Dutch oven, but this pot costs a lot less--usually at least $100 less, depending on the color--and it's bigger, though not so much bigger that you'll have trouble lifting it (at least, not if you can life the 5.5 quart Le Creuset). So as much as we love the traditional 5.5 quart Le Creuset--and if you have the budget, it's a great choice--this one is the better deal.
Whether you buy Le Creuset or a cheaper brand, an enameled cast iron Dutch oven is a must-have piece for so many kitchens. You can fry, deep fry, steam, stew, boil, bake, braise, and more. It's great for stocks and soups. The short handles make it an excellent choice for the oven. The enamel isn't nonstick, but it's semi nonstick, and it's safer than ceramic nonstick pans, which, though marketed as safe, contain nanoparticles that have some possibly dangerous health effects (more research needs to be done). The enamel on cast iron is traditional, has been used for hundreds of years, and is basically ground up glass, containing no questionable chemicals.
The round, wide Le Creuset is deep enough to safely handle any kind of liquid cooking, including deep frying, but it is shallower and wider than other Le Creuset designs, and this has both pros and cons. The wider diameter means that if you're browning batches of meat for stew or braising, you can get more meat in the pan at a time, which means fewer batches (if you've ever browned in batches, you know what a great feature this is!). On the con side, the diameter may make it too big for all but your largest burner--though once heated through, the heat should be even and the heat retention will be excellent.
No matter which enameled cast iron Dutch oven you choose, you can't really go wrong because they're kind of the original multipurpose pan. But this one is our new favorite. It's hard to beat the price (at least when compared to other Le Creuset Dutch ovens), it will last forever, and it's extremely versatile.
buy the Le creuset 6.75 quart round wide dutch oven:
Best Modern All-in-One Pan: Tramontina 5 Quart Pan
See Tramontina 5 Quart All-in-One pan on Amazon
About $75
It looks like ceramic nonstick, but it claims to be stainless steel. Either way, this is a good price for either, and you not only get all the extras people seem to want with one of these pans, but they actually work without compromising the design of the pan: the steamer has a simple center handle that makes it easy to remove from the pan when hot. A spatula and a spoon are included, but they don't use the pot itself for a spoon rest, so the lid fits snugly. At 5 quarts, it's large, and deep enough to handle liquids well.
We don't like the silicone handle, which limits its max oven temp, but other than that, it's close to a fancy all-in-one pan with all the extras at a much lower price. And if it is ceramic nonstick, you can feel good about not overspending on a trendy pan that's going to wear out much too quickly (though we still recommend clad stainless as the better choicef).
buy the tramontina 5 quart all-in-one pan:
All-in-One Pan FAQs
Here are some common questions about all-in-one pans.
Is an All-in-One Pan Worth It?
It can be, but it depends how you're looking at it. If you think one pan will be all you need, you'll probably be disappointed. And if you buy a glitzy, overpriced, nonstick pan because of its social media buzz, you'll probably be disappointed. But if you buy a truly functional multipurpose pan you can use for several different tasks and have realistic expectations about how many pans you actually need--it's unlikely that any cook can get by with just one pan--then you'll probably be happy with it.
Should an All-in-One Pan Be Nonstick?
No, you should not buy a nonstick all-in-one or multipurpose pan. The nonstick coating wears out in a short time, and you will probably overpay for any nonstick pan advertised as an "all-in-one." Nonstick coatings also limit versatility because you have to use low heat and no metal utensils, and they don't brown food as well as stainless steel and cast iron. In short, nonstick pans are not as versatile as clad stainless steel or even cast iron pans.
No matter how good those ads look or how great the reviews are, don't buy a nonstick all-in-one pan.
Are Multipurpose Pans Oven Safe?
Some are and some aren't. If you want a pan you can put in the oven, clad stainless steel or cast iron is your best bet. Make sure there's no plastic or silicone on the handles, and stainless lids usually have a higher oven-safe temp than glass lids. Many nonstick pans are oven safe, but not all of them. If you must have nonstick and will want to use it in the oven, make sure the brand you buy is oven safe.
How Do You Choose the Best All-in-One Pan for Your Kitchen and Cooking Style?
You need to decide according to your cooking style and the number of people in your household, as well as your preferences for foods and cooking materials. But in general, clad stainless steel is the most versatile cookware material, and you should go with a larger pan over a smaller one. A good size for a multipurpose pan starts at 4 quarts. Anything smaller limits what you can do with it. If you want a pan you can use in many different ways, don't be wowed by ads, social media, or myriad positive reviews. Do your research and try to get the best material in the best size (for your family) at the best price.
Final Thoughts
So, do all-in-one pans live up to the hype?
All-in-one is just a new marketing strategy for an old idea: a pan that's versatile enough to do many different tasks, such as frying, steaming, braising, poaching, roasting, and more. Such pans have been around for a long time, and they're called Essential pans, Chef's pans, deep sauté pans, and Dutch ovens.
Clad stainless steel and enameled cast iron are the best options for a multi-functional pan. Avoid nonstick, because no matter how pretty it is, it won't last.
No pan will be good at everything, but an all-in-one pan is a great piece for any kitchen, as long as you choose wisely and have the right expectations. Don't fall for fancy marketing campaigns and gushing reviews. Do your research, and you'll be rewarded with a versatile pan that should last for decades.
Thanks for reading!
If you found this article helpful, please share:
