What's the difference between sauce pan and casserole?
I know that the sauce pan has a handle and the casserole pot doesn't, but besides that, what's the difference? Is the base different? Does it affect the way food cooks? Thanks!
saucepan is taller than wide. it usually has a long handle as the capacity increases it may have a helper handle
casserole wider than tall. sides not as short as a saute pan but not as tall as a saucepan. also usually has 2 short handles.
thats how I understand it anyway.
Here in England the main deifference is that a saucepan is used on top of the stove - e.g. making rice, veg etc where as a casserole is used in the oven, to make stews, casseroles etc.
There's no reason why you can't use a casserole on the stove, but it is unlikely you would use a saucepan in the oven - mainly because it has not be designed for this, so the materials used may not be able to cope with oven temperatures.
Come to think of it saucepans will have a base constructed differently to a casserole as all the heat is coming from below rather than all around.
Hope this helps
I agree with this take. I have a perfectly adequate casserole that I tried using on the stovetop once and it was a total disaster. (Think charred material, lots of smoke and a completely inedible product).
Just to add one more layer of confusion. I always thought that a "casserole" that you could also use on the stovetop was called a "Dutch oven." How does a Dutch oven fit into this scheme?