A saucepan is a cooking pot that typically has a flat bottom, a round base and straight, vertical sides. The height of a saucepan is usually equal to the diameter. A saucepan will often come with a tightly-fitting lid. A saucepan has a single, long handle with which it can be lifted. Larger saucepans may have a handle on either side that allow the saucepan to be lifted with both hands. Such pots are known as sauce-pots or soup-pots.
Contrary to the name, a saucepan is not the best vessel for making sauces. Normally, a version of the traditional saucepan with sides that slope inwards is used for making sauces. These sloping sides allow the sauce to be stirred more efficiently and also help the sauce cook evenly. This type of a saucepan with sloping sides is known as a Windsor pan. A saucepan with rounded sides is called a Saucier pan and can also be used to cook sauces.
Saucepans are measured in volumes and are usually available in sizes ranging from one to eight litres. A saucepan can be used for boiling liquids or for simmering food. It can also be used for stewing, heating and other cooking purposes.
Saucepans are available in a variety of shapes and sizes. Nowadays, a saucepan might resemble a Dutch oven which is heavier and deeper than regular saucepans. Stockpots can also be mistaken for a large-sized saucepan because of the similarity in shape. Stockpots are primarily used to simmer large quantities of stock or soups.
Saucepans can be made from various metals including stainless steel, aluminium, cast iron and copper. Modern saucepans are often coated with a layer of Teflon which prevents food from sticking to the sides of the pot. Saucepans may also feature a layer of enamelling which helps transmit heat more efficiently. A thick base on a saucepan helps in heating the food evenly and prevents over-cooking.
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