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Saucepans (or just "pots") are vessels with vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. Larger pots of the same shape generally have two handles close to the sides of the pot (so they can be lifted with both hands), and are called sauce-pots or soup pots (3–12 litres). Saucepans and saucepots are measured by volume (usually 1–8 l). While saucepots often resemble Dutch ovens in shape, they do not have the same heat capacity characteristics. Very small saucepans used for heating milk are referred to as milk pans, such saucepans usually have a lip for pouring the heated milk.
according to Wikipedia. https://en.wikipedia.org/wiki/Cookware_and_bakeware#Types_of_cookware_and_bakeware
It's also a good idea to image google the word.
Oh. We do have caçarola in Portuguese, which is my native language, but I've been learning Russian for 7 years in Brazil and never made the connection. I guess I made the connection between kastrull and кастрюля because it sounds more similar than caçarola and kastrull or caçarola and кастрюля to me.
Languages are fascinating!
Saucepans generally get referred to in UK English as simply 'pans', so I'd assumed the Swedish for a pan would be 'en panna' - does that get used too or is it always 'en kastrull'? ('Casserole' in English is a pot that can go in the oven, usually enamelled cast iron or ceramic.)
I cook quite a lot, so I need some cookware advice: What are the Swedish names for cookware? I already had to learn, that a "stekpanna" is not what we call in Germany "Steakpfanne", it is just frying pan. And is "en kastrull" what we in Germany call "Stieltopf, Kasserolle" too? Here, in Bavaria, "Kasserolle" is also a roaster. The same as casserole...