|NOTES||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.|
|HIERARCHY||Objects Facet>Furnishings and Equipment>Containers>containers (receptacles)>culinary containers>cookware>saucepans|
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