If you’ve ever found yourself wondering whether to grab a saucepan or a pot, you’re not alone. These two cookware essentials look similar, and it’s common to use their names interchangeably. But while they share some features, they each have their own strengths. Why is it better for making a sauce or cooking pasta? Picking the right one can make the difference between a smooth dish and a kitchen mess. We spoke to experts to learn more about the difference between saucepans and pots and find out when to use each.

Meet the Saucepan: The Versatile MVP

A saucepan is smaller, with tall, straight sides and a single long handle. “Saucepans have a narrower width-to-height ratio than pots,” explains Shawn Matijevich, lead chef-instructor at the Institute of Culinary Education. “They sometimes have a little helper handle on the opposite side if they’re on the larger side.” This design makes a saucepan ideal for precise cooking—whether you’re reducing a sauce, making custard, or simmering a simple syrup.

Material matters, too. “For most saucepan recipes, you’ll want something that heats evenly and prevents sticking,” says Jordan Nathan, founder and CEO of Caraway. Nathan says ceramic-coated cookware is a great option. For reducing sauces, stainless steel works well, too. The high sides also help trap moisture, making it great for slow, controlled cooking.

The Mighty Pot: Built for Big Batches

A pot is larger and has a wider base. “I always think of pots as having two looped handles,” says Matijevich. These handles make them easier to lift. If you’re boiling pasta, braising meat, or making a big batch of something, a pot gives you the space you need.

When it comes to materials, different options work best for different jobs. “For slow-cooking or braising, enameled cast iron retains heat beautifully,” says Nathan. “If you’re boiling pasta or potatoes, a slick, non-stick surface can make cleanup easier.” The large size means heat distributes more evenly, which is key when cooking in volume.

What’s the Real Difference?

While both saucepans and pots are designed for stovetop cooking, their shape, size, and function are what distinguish them. “A saucepan’s smaller surface area and taller sides help retain moisture and control evaporation,” says Nathan. “A pot, with its larger base and deeper design, is better for boiling and simmering bigger batches of food.” In other words, if you try to reduce a sauce in a big pot, it’ll take forever. And if you try to boil pasta in a tiny saucepan, you’ll probably end up with a mess.

Can’t Decide Between the Two? Opt for a Hybrid

If you’re short on space or want a versatile option, consider a piece that blends the best of both worlds. “These are referred to as ‘hybrid,’ ‘multi-purpose,’ or my personal preference, an enameled Dutch oven,” says Matijevich. Nathan adds, “A rondeau, braiser, or shallow Dutch oven are great in-between options. They have the depth of a pot but a wide enough base for searing and sautéing.”

The biggest mistake people make? “Not choosing the right size for what they’re cooking,” says Matijevich. Nathan agrees: “People either try to make a big dish in too small of a pan or use a pot when they really need something smaller and more precise.”

The bottom line: If you know what you’re making, choosing between a saucepan and a pot gets a whole lot easier—and your cooking will be better for it.