Classic Sauce Pan Classic Line Induction The higher side wall of

The higher side wall of the mousseline pan can accommodate a high volume of mousse or frothy mixture without the risk of overflowing

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

Saucieres are versatile and perfect for – you guessed it – sauces A sauciere is an ideal pan for foods that require frequent stirring or whisking

Great for a stirfry or anything you saute on top

Classic Sauce Pan Classic Line Induction The higher side wall ofEvery 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