I'm not a professional chef, so I don't use this pan to make sauces. If I were, and made sauces "from scratch", I would be more likely to get a pan with sloping sides (Windsor Pan)for more efficient reducing of the excess liquid. However, for everyday generic use, such as boiling or simmering, this pan is ideal. Not too heavy, yet thick enough to ensure even heating on our gas cooktop, robust enough to withstand the occasional metal spoon for taste tests, and easy enough to clean. It is definitely not non-stick, but that's the point, isn't it? If you want to create a sauce, you should have little pieces of food "burnt" on to use as "natural flavor" for your sauce or soup. If you're afraid of food sticking, use a little butter - or use Teflon (R) coated cookware.