Classic Sauce Pan Classic Line Induction I add the pasta to

I add the pasta to the sauce in the saute pan so it can be nicely mixed together and served straight from the pan

This makes it a good frying pan too

Great for a stirfry or anything you saute on top

If I could only have one pan

This is a low casserole pan

Classic Sauce Pan Classic Line Induction I add the pasta toEvery 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 all the time for 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 its perfect for melting chocolate or making