Product Overview
"A round vessel with two side handles featuring high ""L-shaped"" vertical sides in proportion to a flat base. The vessel does not need to be responsive to heat but should have a heavy base. The base of the saucepan should be made of heat conductive materials that radiate heat evenly such as stainless steel with a copper or aluminum core, aluminum, anodized aluminum or cast iron to protect against burning and scorching. Saucepots are available in sizes ranging from 1 to 5 quarts and generally include a cover. Primarily used for liquid applications such as boiling or blanching vegetables, heating or reducing sauces and soups."
