Depending on what you cook most, a basic set of saucepans might consist of a small pan (1.7-2 litres), a couple of medium-size pans (3-4 litres) and a large one (5 litres). A very small pan (1 litre) is handy for melting butter or boiling eggs.

If you like hot milk with your coffee, a non-stick milk pan with a pouring lip is a must. It will also come in handy for scrambled eggs, porridge and thickened sauces.

Materials

Choose saucepans made of a materials that don't react with acid foods, and which conduct heat quickly and evenly. Anodized aluminium and stainless steel are two of the best. Enamelled cast-iron pans may be a bit heavy for everyday use, while copper saucepans are glamorous, but beyond the reach of most household budgets.

If you choose a stainless steel pan, make sure the base has an aluminium or copper core to conduct heat efficiently, as stainless steel alone is not the best conductor of heat. Top-quality pans have a core that extends up the sides of the pan. This helps stop any sizzling when you tilt the pan and the contents touch the sides.

Pouring

A pouring lip is useful for thin liquids, but thick sauces or soups are likely to overflow. If you're left-handed you'll need a two-lipped pan, or one designed for 'lefties'. Far better is a continuous pouring rim which allows you to pour from any point.

Handles and lids

Handles should be comfortable to hold, and long enough to keep your hand away from the heat. You'll need two hands to lift pans that hold more than three litres. Choose one with either two ear-shaped handles or a helper handle on the opposite side of the long handle.

Look for lids that fit tightly and have stay-cool knobs and handles.