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they were made with straight outwardly-sloping sides. In early modern Europe, saucepans "had small iron trivets, or stands, so that they could be pushed into the hot ashes" for cooking.

Terminology

In French, the saucepan is called a "casserole", which may lead to confusion. As one cookbook explains:

In some households, saucepans are called "pots", in contrast with wider forms of pans, although this confuses them with the traditional cooking pot.

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