post #88761

Saucepans are vessels with vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. Larger pots of the same shape generally have two handles close to the sides of the pot (so they can be lifted with both hands), and are called sauce-pots or soup pots (3–12 litres). Saucepans and saucepots are measured by volume (usually 1–8 l). While saucepots often resemble Dutch ovens in shape, they do not have the same heat capacity characteristics. Very small saucepans used for heating milk are referred to as milk pans, such saucepans usually have a lip for pouring the heated milk.

See also:

• Wikipedia - Cookware and bakeware