Flat-bottomed, metal pans with a long, straight handle and a cover intended primarily for cooking. Also, pans with vertical, bulging, or ogee-shaped sides and often a pouring lip used, for example, for making sauces, melting butter, or the like; generally of brass or copper; sometimes of silver when intended primarily for use as a serving receptacle.
AAT
300042987
12yrs ago
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The Fitzwilliam Museum (2024) "Terminology definition for: saucepans" Web page available at: https://data.fitzmuseum.cam.ac.uk/id/terminology/term-91506 Accessed: 2024-05-05 23:06:30
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