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The first (marked (1) below) is an insert, which nestles into the pan, supported by a lip and two small "ears", or flairs at the mouth of the insert. This variety remains almost entirely within the heating utensil while in use. The second (marked (2) below)is a ribbed design with a single handle, similar to a Sauce Pan in construction.
Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...