Sauce PanSauce PanYou are here: Home > Buying Cookware > Sauce Pan

Saucepans are smaller versions of stockpots, usually with a long handle instead of two side handles. These are utilitarian pots cooking up everything from sauces, to vegetables, and steaming or melting chocolate. They run from 1 quart up to 4 ½ quarts. The 1 to 1 ½ quart size is usually too small to be of use. You should have two of these pans either a 2-½ or 3 quart version and a 4 or 4 ½ quart versions.

There are some specialty versions of a saucepan like a saucier or Windsor pan. They have rounded or specially angled sides to promote certain aspects of cooking. The saucier is more versatile but should only be substituted for another pan into your cookware assortment not in addition to what you are planning to purchase

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