Copyright Goodheart-Willcox Co., Inc. Chapter 13 Smallwares 203 Types of Pots and Pans Stockpot A stockpot is a large, tall-sided pot used mainly for cooking stocks and soups. Stockpots may have a spigot or valve at the base for easier draining. Saucepot A saucepot is like a stockpot but not as wide or tall. This straight-sided pot may come with one long handle or two looped handles. Saucepots are used for a wide variety of cooking tasks. Saucepan A saucepan is smaller than a saucepot. It has a single long handle. A saucepan may have either straight sides or flared sides. Rondeau A rondeau (rahn DOH) is a wide pan with 6- to 8-inch (15 to 21 cm) sides and two looped handles. It can accommodate a large amount of product and is especially useful for braising. Double Boiler A double boiler is a set of two nesting pots. The lower pot is used to heat water, which warms or cooks the ingredients in the top pot. Double boilers are used to cook ingredients that require indirect or gentle heat. Sauteuse A sauteuse (saw-TOOZ) is a sauté pan with sloped or rounded sides. Its shape makes it easy to toss or flip products when sautéing. (Continued)