Sauce Pan

Every cook needs a few saucepans and the quantity of food you make dictates the sizes you will need.  Do you regularly cook for two or four or ten? We use our sauce pans for a variety of uses including heating milk and stock, boiling (everything from soup to veggies, rice, and pasta and for the finer and more finicky sauces and custards.  The sauce pans come in all sizes and our smallest one is called a butter warmer, for it’s perfect for melting chocolate or making the sweetest fudge sauce or need we say it – melting butter. The bottom is cladded with a ferromagnetic layer to make it suitable for use on an Induction cook top.