Tell me about your saucepans...

Saucepans or cooking pots

Saucepans are vessels with vertical sides about the same height as their diameter with a handle that are used for simmering or boiling (1 to 4 qt.). 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 qt.). 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.

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Answer the following questions:

1. How many?

2. Capacity in qts.

3. Diameter (inches or cm.)

4. type of lid;

a. tight fitting
b. double walled
c. regular

5. Handle--special characteristics

6. most used size

7. Materials used:

a. SS only
b. tri ply cladded SS or disk
c. multi ply cladded SS or disk
d. copper/tin
e. copper/SS
f. aluminum nonstick
g. enameled cast iron
h. ceramic

8. primary energy source

a. gas
b. electric (radiant or coil)
c. induction

9. Most frequent use . . .

10. Biggest complaint