Saucepans, Straight Sided

These saucepans (casseroles in French) should be made of heavy tinned copper, aluminum, or copper-bottomed stainless steel with iron or hollow handles. A professional kitchen should have a good collection of different sizes. The size of the saucepan should match the flame under it: If the flame wraps around its sides during reduction, browning and discoloration of the sauce may result.