How Are Saucepans Made?

How Are Saucepans Made

Saucepans are the type of cookware well known for their versatile uses. Its primary purpose is to create and reduce sauces. Hence, the name saucepans.

However, you can use it for boiling water, preparing rice, making scrambled eggs, sauces, and many other things.

Saucepans are built with high walls that have a smaller base than the surface area. They are made of aluminum, copper, or stainless steel and a variety of other materials. Each has its own merit.

How They Make The Pans:

Saucepans go through rollers and metals or through the hydraulic press that shape and smoothen them. Some saucepans are made with a heavy metal base.

The heavier the metal, the better the pan is. This is because it encourages less sticking, and it is less likely to burn. For this reason, some saucepans are usually made with a thick aluminum base.

Saucepans are made having high sided walls to help them handle more amount of liquid content. This also ensures that all the content is heated equally by the surrounding metal around them.


The container pan goes through extensive spinning by hard steel batter roller to be polished, firm, and smooth. Cutting oil and a variety of sandpapers are used to smoothen the outside of the pan.

Copper saucepans have excellent heat conductivity. Therefore, heat spread evenly quickly all around the pan from the flame.

However, a thin layer of copper does not really bring the benefit of copper. Stainless steel saucepans are the most commonly used pan.

They can handle high heat, which might be needed for some recipes. Aluminum saucepans are the more affordable ones. It is easier to shape them as well.

The handle:

The hands keep in contact with the saucepan handler. This is the reason why the handle is made of materials that do not heat up quickly.

Thermosetting Plastics: Some saucepan handles are made of the thermosetting plastic. After molding, these types of plastic do not soften by heating.

They are bad conductors of heat. Therefore, the hands can touch the handle with absolutely no burning and heat pressure.

Cast Iron: Cast Irons are poor conductors of heat. The heat from the pan travels up to the handle very slowly. By the time it even warms up, you will be done cooking.

Lining the Pan

Once the container and the handle are attached with rivets and anvil, the next step is lining.

For copper sauce pans, lining the inside of the pan is crucial. Lining the pan with tin protects the acidic food you prepare in the pan from copper.

Some saucepans are coated with polytetrafluoroethylene (PTFE). These pans are called non-stick sauce pans.


The final touch and step are polishing. Higher grit sandpapers and milder polishes take off the micro scratches making it look smooth and shining.

They are now ready to be used in your kitchen for cooking.

Many people confuse saucepans with saucier or sauté pan. They are similar indeed.

The one thing that separates the saucepan from the saucier is the rounded bottom of the saucier.

As for Saute pan, they have a broader base while sauce pans have higher walls.

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