Description 

67303 is an NSF approved Vollrath sauce pan. This tapered sauce pan is extremely flexible and it can be used for stirring or beating, as well as making gravy, sauces, and cereal. The flared sides allow for good stirring action; and because the small bottom diameter allows for less heat exposure, this pan is perfect for cooking at lower temperatures for longer periods of time. It is constructed from 11 gauge, impact resistant, energy efficient 3004 aluminum and it has a beadless rim for ease of cleaning. To provide a better cover fit, the double thick rim remains round. In addition, the bottom is also double thick to resist dents. When cooking your foods in this Vollrath sauce pan, you can be sure that everything will be heated evenly because heat is spread evenly not only along the base but also along the sidewalls. This 3.5 quart sauce pan measures 8 3/4 inches in diameter on the top and 7 1/8 inches in diameter on the bottom, and the inside depth is 4 1/2 inches.

The first thing that you should do when you get your high quality pan is remove all the labels and stickers from it and wash it in hot soapy water. Then, you should season it. First, apply vegetable oil or a small amount of shortening to the inside of the aluminum sauce pan and place the pan on a medium burner for 5-10 minutes, or until light heat waves or smoke appear. The oil/shortening should appear a deep amber color, so allow the oil/shortening to cool. After it is cool, dump out the oil/shortening and wipe out the aluminum pan with a paper towel. Simply clean your Vollrath sauce pan with warm soapy water and it is ready for regular use. It is a good idea to season all of your commercial cookware as well, not only your sauce pots.

It is very important that you never leave your aluminum sauce pots or any of your pots or pans on a heated surface without foods or liquids inside of them. All cookware will look better and last longer if it is always washed by hand and never washed in the dishwasher. We recommend that you use only plastic, wooden, or rubber utensils when cooking and that you do not allow your cookware to be exposed to bleaches, disinfectants, salt solutions, or acidic products like tomatoes for long periods of time. These products have a tendency to lead to corrosion on sauce pans, stock pots, and all other cookware, so you should also never store these products in your cookware. In addition, direct contact with salt can cause pitting so you should always add salt to boiling water to dissolve it. To prevent yourself from getting burned and to prevent your aluminum pans from warping, allow your cookware to cool before washing it. Lastly, if any of your aluminum cookware is discolored, you can remove the discoloration by boiling water and cream of tartar in the pot or pan for ten minutes. Add two tablespoons of cream of tartar for each quart of water.