Pastry chefs and confectioners rely on this traditional copper pot to heat sugar or sugar syrups for making candies and desserts. Use it for preparing everything from pralines, caramels and hard candies to Italian meringue for butter cream frostings. The unlined copper makes the pot exceptionally responsive, so it heats up and cools down quickly. The pot has a flat base and straight sides that encourage sugar to melt swiftly and smoothly. The narrow spout simplifies pouring. Because the copper pot is unlined and highly reactive to ingredients, it should be used only for cooking with sugar. It’s made in France by Mauviel, a family-owned company renowned for fine copper cookware since 1830. 1 3/4-qt. cap; 6 1/2" diam., 3 1/2" high.