Saucepan

A saucepan is one of the basic forms of cookware, in the form of a round cooking vessel, typically 3.5 to 4 inches (90 to 100 mm) deep, and wide enough to hold at least 1 US quart (33 imp fl oz; 950 ml) of water, with sizes typically ranging up to 4 US quarts (130 imp fl oz; 3.8 L),[1] and having a long handle protruding from the vessel.

This is so that it can be used in deglazing, a process by which food stuck to the surface of the pan from cooking is recooked with liquid and other ingredients to form a sauce.

Late medieval and post-medieval pipkins had a hollow handle into which a stick might be inserted for manipulation.

[4] In early modern Europe, saucepans "had small iron trivets, or stands, so that they could be pushed into the hot ashes" for cooking.

Technically, this kind of saucepan is called a 'casserole russe'; a shallow saucepan with straight sides is a sautoir, a sauteuse, a casserole á sauter, a casserole-sauteuse, or a plat á sauter.