Sauce pans may be tall and narrow or wide and shallow, in sizes ranging from 1 to 4 quarts (1 to 4 liters). Use sauce pans for making soups, sauces, and small quantities of stock, and for cooking vegetables, grains, and beans. Select a good-quality, heavy pan that absorbs and transfers heat well, such as one made of anodized aluminum, aluminum bonded to stainless steel, tin- or stainless steel-lined copper, enameled cast iron, or stainless steel with aluminum or copper bonded to the bottom.