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Pot for boiling 2 eggs and simmering oatmeal for 1?

I thought I had everything I needed but once again i was wrong. Everything is too big for this.
What should I use for boiling 2 eggs and simmering steel cut oatmeal? And possibly reheating soup/stew for 1?
Is there something small I could pick up for this or should I use my saute pan?
I got:

Demeyere saute pan 3 qt
Lodge enamel dutch oven 6 qt
Sur La Table stock pot 8 qt
Lodge cast iron skillets
Scanpan nonstick skillet 8''

I want something that will last and is easy to clean but is not super expensive. Maybe a 1 or 2 qt Le Creuset? Not sure if that even exists.

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  1. Get a small saucepan. Any 1.5 qt (more or less) with a lid will do. It should be stainless steel inside and have an aluminum bottom (or be multi-ply with aluminum/SS). Here is the low end for that type of pan:


    There are many more to choose from on this site.

    1. I have a four cup 365 pan w/ lid from Ikea that I use damn near every day for those exact items. Cheap! It came w/ other cookware and is dishwasher safe. I wouldn't want to use a saute pan w/ oatmeal, but maybe eggs.

      1. You should decide if you want an induction-capable pan, even if you are not using induction now.

        1. I have this http://www.amazon.com/WearEver-A83422..., which is a 1.5 quart pot/saucepan.

          It's perfect for ...

          ... up to 5 XL eggs
          ... heating canned soups
          ... reheating sauces
          ... pasta for one
          ... making rice for one when I don't want to break out the ricecooker
          ... a crappy substitute for a double-boiler

          1. The little 1 quart saucepan that comes in this set from Farberware is my little workhorse. My mom had one while I was growing up and it was the first pan I bought when moving out on my own. http://shop.farberwarecookware.com/st...

            It's great for what you describe, and also for things like melting a stick of butter or some chocolate, single servings of pasta, and making ramen (which was VERY useful when I was out on my own for the first time LOL).

            1. A 1 1/2 quart sauce pan as already mentioned. I like the three ply Allclad. Get two while you are at it.

              1. I have a Le Creuset 1 qt. which came in a gift set that I use for this.

                I also covet this:

                But yes, a small saucepan of any stripe should work.

                1. For just my husband & I, I find I use my plain old cheap stainless steel 2-quart saucepan the most of all the pots & pans I own. Works great for exactly the tasks you're looking for a saucepan to do - boil up a couple of eggs &/or cook up a serving or two of steel-cut oatmeal. I use mine for both. Frequently.

                  1. You don't need to get anything expensive I have both kinds and the inexpensive one works best.

                    It's a Meyer Sauce pan - only 16.99 on the

                    http://www.canadiantire.ca site

                    Made of durable, heavy-gauge 18/10 stainless steel

                    3 mm aluminum disc bottom for even heat distribution

                    Stay-cool Phenolic handles and knobs

                    High dome lid - glass

                    1. Just bought a Viking V3 1.5-qt from that link.
                      Hopefully it's a good one. Anyone heard of Viking? It's a little too late since I pulled the trigger already, just curious. In the picture it looks like the real deal.

                      2 Replies
                      1. re: Mustardeer

                        I looked at that one. It looked like a good deal to me, if you like the look of it. And it's induction-capable. I have heard that the Viking pans are made by deMeyer, but I don't know for sure.

                        1. re: Mustardeer

                          If they haven't given you a tracking number, it's never too late to cancel the order.

                          I really like "milk pot" like this one


                          No long handle and shaped perfectly for pouring.

                        2. I'm a big fan of Calphalon, but you should not get it if you have any thoughts of moving to induction cooking soon. A 1.5 quart covered Calphalon saucepan should be perfect for you. It's the right size, is sturdy, and cleans easily (I love Barkeeper's Friend).

                          1 Reply
                          1. re: josephnl

                            That's what I have, and I use it almost daily for this type of thing.

                          2. @cutiepie but there's no lid?! Maybe there's no need for a lid. Love the look though.

                            1 Reply
                            1. re: Mustardeer

                              So what it doesn't have a lid, use a small plate or your cereal bowl - double as a plate warmer.

                              1. re: Mustardeer

                                A, ok.

                                B, too tall. Harder to clean and 3.5" base, IMO, wastes a lot of heat from the burners.

                                C. No idea what the volume is.

                                1. re: jaykayen

                                  B. Yea, depends on what kind of stove you have too...

                                  C. I have a similar one, same 14cm diameter, but different brand. Max capacity is 1.5L.

                                  I have both B and C. I love using B to melt butter, make small portions of sauce, and 2 eggs. For oatmeal and soup I'd go with C.

                                2. re: Mustardeer

                                  You made a good choice with the Viking V3, and you need a proper lid.

                                  1. re: Mustardeer

                                    I should also mention that I cook with induction and have long forgotten how hot various parts of a pot can get on a regular stove. I put a bowl over a lidless saucepan everyday for oatmeal and I still have my fingers to type. However, if the size of the heat source is larger than the base of the pot you choose, your bowl may be heated as well, and that could be dangerous.

                                    Same with the handle. Although I love love love this milk pot handle, it is pretty close to the body of the pot and may get too hot to touch as well if not placed strategically on the burner? I guess that's why this kind of milk pot is as popular as induction stove in the US.

                                    1. re: Mustardeer

                                      Well it's going to depend to some extent on what you cook on. I don't think a small diameter would work on my gas range top as none of the burners are small enough and even the grate has a fairly large opening where the burner is. I have a Viking saute pan and it is of good quality. The V3 is their older line, it was replaced a year or so ago with the V7 line, but it will still work just fine. I personally like the fact it's not made in China like so much cookware is today. I've got an old Revereware 1 qt sauce pan that's used for these tasks.

                                    2. I use a 1.5 qt, I think.

                                      1. I'd go with a 1.5 Qt traditional saucepan. Viking should be good. All-clad is very nice: (here's a new D5 for the same price as the Viking: http://www.ebay.com/itm/All-Clad-d5-B... ). The Calphalon tri-ply is a solid, all-purpose pan as well ( http://www.ebay.com/itm/Calphalon-Tri... ). Of course, there is always something like this: http://www.ebay.com/itm/Mauviel-Like-...

                                        Good luck!

                                        1. I use a 1 or 1.5 tri ply stainless steel sauce pot from jc penny. I use the small pots a lot. I had to do some looking to find a 1 qt with a lid. But they are out there.

                                          3 Replies
                                          1. re: dixiegal

                                            I own this one: http://www.walmart.com/ip/Tramontina-...

                                            You don't need to spend a lot of money to get a VERY good pan for what you want. I use this one a lot for rice (doesn't stick or burn like similar pans) and similar things like what you mentioned. The tight fitting high domed lid really locks in moisture too.

                                            It's hard to go wrong on this pan at ~$28.

                                            1. re: Sid Post

                                              There's no need to spend a lot for your purposes, but I have a one quart le creuset that I've used for years for oatmeal, boiling eggs, cooking rice, etc.

                                              1. re: Sid Post

                                                I think that Sid is right on with this. If you want a very good quality pan for the right price, Tramontina is a good way to go. The major distinguishing features verus the Calphalon and the All-Clad are a glass lid on the Calphalon and All-Clad being made in the U.S. If either of those are important to you, then go for the more expensive option, but I doubt you'd see any performance difference among the three.

                                            2. thanks guys. Now thanks to @cutipie721 i'm stuck with both the All-clad and the Viking. Turns out you only get 60 min to cancel your order and not till you get the tracking number. All good, i'll just return the Viking when it gets here. I'm assuming all-clad is better than the Viking. All-clad is USA and Viking was made in Indonesia so I think i'll keep the All-clad.

                                              2 Replies
                                              1. re: Mustardeer

                                                Don't blame cutiepie. You got a great deal on the Viking, a pan which will suit your needs perfectly, then bot another. I don't understand that. Not that I have anything against All-Clad — I have a few pieces of that myself. Your eggs won't know which pan you boiled them in.

                                                1. re: Mustardeer

                                                  My Viking saute pan was made in Belgium, it's a V7 not V3. The V7 is the newer 7 ply line from Viking and they have them made in Belgium, rumor has it by Demeyere, who makes extremely good cookware and happens to have a line of 7 ply frying pans, which helps support the rumor they make the Viking 7 ply cookware.