project

Examples of this utensil can be traced back to ancient times, but its present-day shape is of more recent origin, as for the casserole with two handles, dating back to the neo-classical period. There have been saucepans with long handle made of iron, tinned iron, tinned copper, silver, enamelled iron, aluminium, nickel plated white copper, fireproof china and, of course, 18/10 stainless steel. From the XVIIIth century, as we found in our research, a significant number of small saucepans with long handle have been produced, made of finely worked silver with ebony handles: they are a slight variation of the parent type, depending on the size, were used for warming brandy or cooking certain kinds of sauces; in the latter case the sides would slope outwards slightly and the pan would tend to emerge into the sauteuse. The long-handle saucepan can be considered a variation of the casserole with two handles, more suitable for professional use, especially in the larger sizes. As for the casserole with two handles, it can be used appropriately for braising and stewing (especially small cuts of food).Furthermore, is to be preferred to the sauteuse for the preparation of sauce which do not require mixing (hence, not requiring the use of a whisk) or that are cooked with the lid on (tomato and meat sauces). The small 10 centimetre pan can also be used as a sauce or gravy boat.