Vilde saucepan 1.2L 16 cm with lid and aromatizer model 199103

Vilde saucepan 1.2L 16 cm with lid and aromatizer model 199103 is a compact cookware piece designed for everyday stovetop use. With a 1.2-litre capacity and a 16 cm diameter, this saucepan is intended for preparing sauces, small portions of soups, reductions and simmered dishes. The fitted lid includes an integrated aromatizer that allows gentle infusion of herbs and spices into liquids while maintaining steam and temperature for controlled cooking results.

Advantages

The saucepan's compact size and practical capacity make it efficient for small-batch cooking and portion control. The fitted lid with aromatizer enables gradual flavor infusion without requiring additional tools. Its 16 cm diameter and straight sides help with even heating and easy stirring. The saucepan is suitable for everyday stovetop use and is convenient for households seeking reliable performance in basic cooking tasks.

Suitable for

• Preparing sauces and gravies
• Heating and simmering small portions of soup or stew
• Infusing broths and liquids with herbs or spices
• Reducing liquids and preparing glazes

Key specifications

• Capacity: 1.2 litres
• Diameter: 16 cm
• Includes: fitted lid with integrated aromatizer
• Intended use: stovetop cooking
• Suitable for small-batch cooking and flavor infusion

How to use

Place ingredients and the required liquid into the saucepan and set it on a compatible stovetop burner. Use medium to low heat for gentle simmering when infusing flavors with the aromatizer to avoid over-reduction or burning. Position the fitted lid so the aromatizer is immersed or arranged according to the desired intensity of flavor release. Stir occasionally and monitor liquid level to prevent boiling dry. Once cooking is complete, remove from heat and let the contents rest briefly with the lid on to allow flavors to settle.

Usage recommendations

For best results, use fresh herbs or whole spices in the aromatizer, maintain low to medium simmering temperatures when infusing, and avoid sudden temperature shocks to preserve the pan's material and finish.