Saucepans, Sloping Sided

A surprisingly large number of professional kitchens do not have a single saucepan with sloping sides (sauteuse évasée). They are essential for making hot emulsified sauces, where constant beating is necessary to emulsify the sauce and incorporate air. The bottom corners of a straight-sided saucepan are too sharply angled to allow access with a whisk, so egg yolk sauces and other delicate mixtures may curdle.