Sauce Pans

Capacities run from a 1 quart up to a 14 quart sauce pot, so the Sauce Pans cover small reductions and big batches alike. Both stainless and aluminum are in the lineup.

Aluminum is the budget pick and heats quickly, while stainless takes acidic sauces better and cleans up nicer. For an induction line, the stainless Sauce Pans are the safe call.

Yes, the stainless Winco Sauce Pans are induction ready and come with a cover. The aluminum ones are not magnetic, so they will not work on an induction burner.

Some do, some do not. Stainless models usually ship with a lid, while the aluminum Omcan Sauce Pans often sell the cover on its own, so read the listing before ordering.

A stock pot is tall and wide for boiling and stocks, while Sauce Pans stay shallow for sauces, reductions, and reheats. Most kitchens run both and bring in bigger Stock Pots for volume.

Match the size to the work. Smaller 1.5 to 3.5 quart Sauce Pans handle quick a la carte sauces, and the 6 to 14 quart ones suit batch gravies. Keeping a couple of each gives you room to move.

Pouring a small sauce into a big pan scorches it, and crowding a small one slows you down, so a range of Sauce Pans keeps service clean. The smaller ones also work well alongside Bain Marie Pots for holding.