What Is The Difference Between Stock Pots And Saucepans?
Stock pots and saucepans are both types of cookware used for cooking liquids, but they differ in size and purpose. Stock pots are larger, deeper and wider, and are used for making stocks, soups, stews, and boiling and blanching large quantities of food. Saucepans, on the other hand, are smaller, shallower, and have a straighter side and a tight-fitting lid, and are used for cooking sauces, gravies, and smaller portions of food. Additionally, saucepans are often used for braising, sautéing, and frying, whereas stock pots are not suitable for these tasks due to their size and shape.