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Saucepan, A round cooking utensil with a
relatively long handle and (usually) a tight-fitting cover.
The sides can be straight or flared and deep (the standard
shape) or as shallow as 3 inches. Depending on the style,
the versatile saucepan has a multitude of uses including making
soups and sauces, boiling vegetables and other foods, braising.
Saucepans materials including aluminum, anodized aluminum,
ceramic, copper, enameled (cast iron or steel), glass and
stainless steel.
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Types of Saucepan
Small pots with vertical sides about the
same height as their diameter are called saucepans (or just
"pots"). 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¨C12 liters).
Saucepans and saucepots are measured by volume.
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