saucepan

This term describes a specific type of cookware characterized by high sides and a long handle, designed for tasks that require frequent stirring or pouring. It is distinct from a stockpot, which is typically larger and lacks a long handle, or a frying pan, which has shallow sides. In British English, the term is used broadly for most medium-sized cooking pots. In American English, it specifically refers to the deep, handled pot used for sauces or boiling small amounts of water.