Saucepans are best used for their namesake – sauces – which can be reduced more easily with the larger surface area for evaporation. A saucepan also works well for dishes requiring some, but not too much, evaporation, such as risotto. Its smaller size allows water to boil more quickly so is often used to make foods like rice or pasta. This saucepan is made in Tennessee of 5 layers including 3 layers of aluminum for heat conductivity. The handle is hollow and does not heat while pan is on the stove. It does not have a nonstick coating but is easy to clean. This pan can be used on an induction stovetop.