panci

Panci is a term in Indonesian and Malay that refers to a cooking vessel used for heating liquids. It can denote a pot or a pan, usually made of metal and equipped with a handle, and often with a lid. Panci ranges in size from small saucepans to large stock pots and is used for boiling, simmering, steaming, and making sauces, soups, and stews.

Materials and construction commonly include stainless steel, aluminum, copper, cast iron, or non-stick coated metals. Many modern panci feature multi-ply or layered construction, such as stainless steel with an aluminum or copper core, to improve heat distribution. Some designs have reinforced rims, heat-resistant handles, and glass lids to monitor contents.

Usage and care panci are staples in Indonesian and other cuisines. They are versatile for boiling noodles, simmering curries, preparing soups, boiling water, and blanching vegetables. Care depends on the material: stainless steel and cast iron require different maintenance; non-stick coatings need gentle utensils and avoidance of metal utensils that could scratch the surface; copper and some aluminums may require polishing or specific cleaning; drying after washing helps prevent corrosion.

Etymology and regional notes the word panci is native to Indonesian and Malay. The concept aligns with cookware found in many culinary traditions worldwide. In everyday households, panci with lids is common for general cooking, while specialized shapes like stock pots or saucepans are used for particular tasks.