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Sauce Pots

Sauce pots, also called sauce pans, have been used by chefs for years now to make and store sauces. They come in different sizes to accommodate a chef’s every kitchen need. Sauce pots are usually made from copper (copper has the highest conduction rate among all the metals) aluminum, cast iron and stainless steel. Sauce pots can be used for almost any cooking method like simmering, braising, deep fat frying, reducing sauces and baking (if the handle is made out of steel). Sauce pots come in different sizes, from 0.5 quarts to 5 quarts. Sauce pots also vary in shape. Sauce pots with a smaller base but has a large top ensures fast evaporation and reduction of the sauce. A bigger sauce pot is great for making stocks for soups and sauces. The smaller sauce pots ones are called butter warmers. They are used for sautéing or making small amounts of sauces.

When choosing sauce pots, remember that it’s best to get a sauce pot that has a perfectly flat base. You would also want a sauce pot that spreads heat and cooks food evenly. A slight bump or dent will burn a certain spot of the pot because of imbalance in the surface. Remember also to choose a sauce pot with a medium handle. After all, you’d surely want a sauce pan that feels good in your hand when you move it around. Also choose a sauce pot that feels sturdy when you use it. Non-corrosive heavy rivet or screw attaching the handle to the pot should also be considered when choosing the best sauce pot. Find a lid that fits your sauce pot tightly. This is important when braising. Lastly, look for a sauce pot with a big knob as its lid handle so that you can open or cover your pot as you wish while using kitchen mittens.

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