The saucepan is a workhorse in the kitchen since it is so versatile. The pan should feel heavy (at least two or three pounds), but not so heavy that you’ll have a hard time lifting it when it’s full of boiling liquid. Make sure the handles are secure; they should be soldered or riveted to the base. Choose one with long handles (about 12 to 16 inches long so you won’t have to burn yourself when you’re pulling the pan out of the oven.) Make sure the handle is heat-proof so you can use it in the oven. Consider a pan with flared sides (this is called a Windsor pan) , which has a wider surface and boils water faster and reduces sauces fastest.