A saucepan is one of the basic forms of cookware, in the form of a round cooking vessel, typically 3.5 to 4 inches deep, and wide enough to hold at least 1 US quart of water, with sizes typically ranging up to 4 US quarts, and having a long handle protruding from the vessel. The saucepan can be differentiated from the saucepot by the fact that "a saucepan is a cooking utensil with one handle; a saucepot is equipped with two side handles". Unlike cooking pans, a saucepan is usually not engineered to have non-stick surface. This is so that it can be used in deglazing, a process by which food stuck to the surface of the pan from cooking is recooked with liquid and other ingredients to form a sauce.