saucepot

A saucepot is a type of cooking pot designed for preparing sauces, soups, and other liquids. It is typically larger and taller than a standard saucepan, with straight or slightly rounded sides and a relatively wide, heavy bottom. Common capacities range from about 1 to 6 quarts (1 to 6 liters). The pot is intended to provide steady simmering and gentle heat distribution, reducing scorching and facilitating even reduction.

Most saucepots have a long main handle and a secondary assist handle for lifting when full. Lids are often fitted and may be made of metal or glass to monitor contents. Some models include vented lids or pour-spouts. The tall sides help control splatter during simmering.

Materials vary: stainless steel, aluminum, copper, cast iron enamel, sometimes with layered or clad construction (for example, a core of aluminum between stainless steel) to improve thermal performance. Many saucepots are induction-compatible when made with ferrous metals.

Maintenance and use: they are commonly safe for dishwasher cleaning in many cases, but some metals or copper surfaces may require hand-washing or polishing. Saucepots are primarily used for sauces and gravies, but they are also suitable for reheating soups, blanching vegetables, or boiling small amounts of pasta or rice when a larger stockpot would be excessive.