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SAUCEPANS
from Pujadas Pots Guide
by EGEM
Saucepans, like sauté pans, are receptacles with a single handle. They usually have a small diameter and come in different shapes and heights. If we classify them by their shape, we can find:
STRAIGHT-SIDED SAUCEPANS
They have straight walls, as indicated by their definition. Their height may vary, thus we talk of short or tall saucepans, but in all cases, they are lower than their diameter.
They are ideal for making sauces, creams, emulsions and auxiliary cooking.
Rounded Saucepans
Their main feature is the rounded walls which do not form a right angle with the base. This makes mixing food easy, leaving no corners where the spatula cannot reach.
They are ideal for making more solid creams or chocolate, where the food requires constant stirring.
