Stockpots: tall and deep, best for broths, soups and boiling. Saucepots: shorter with wider openings, best for sauces, braises and reductions where evaporation and stirring are key.

Aluminium: lighter, heats up quickly and distributes heat evenly, ideal for daily sauce prep. Stainless steel: heavier, highly durable, non-reactive with acidic sauces (tomato, wine), and safe for oven finishing.

Long handle: easier for line cooking and single-hand stirring. Double-ear handles: safer grip for larger capacities. Lids: help control evaporation — stainless steel lids are standard; some models offer glass for visibility.

Smaller saucepots (6–10L) are perfect for daily prep and reductions. Medium (12–20L) work well for braises and risotto. Large (20–30L+) handle catering volumes or batch cooking.

Most saucepots are suitable for gas and electric cooktops. Induction-ready models feature encapsulated or magnetic bases. Oven-safe ratings extend versatility for finishing dishes.

No — saucepots are designed for reductions and braises, not deep stocks or large liquid volumes. They complement stockpots in a professional kitchen.

Stainless steel saucepots are non-reactive and won’t alter the flavour of acidic ingredients.

Commercial aluminium saucepots start from $XX+GST. Heavy-duty stainless steel models with larger capacities cost more depending on size and construction.