Sauce pots are another heavy hitter in any commercial kitchen. They can be used to created stews, soups and sauces as well as boiling or steaming large quantities of vegetables or meat for a signature dish. Some of these pots can get heavy, however, so it is important for employees to take cake when transporting hot food from place to place. In commercial kitchens, things often get incredibly chaotic and shortcuts get taken to meet the stringent deadlines customers place on the wait staff and the kitchen crew. It is very important to remember basic safety principles, however, as they can prevent employee injury. Never let a cook lean over and open a pot that has been simmering with a cooked lid. The steam pressure that has formed underneath the lid is enough to create second degree burns on the skin. When employees are transporting a hot liquid such as sauce or water, make sure that they never go anywhere without have their arms covered. This can be with the use of mitts to hold the pot or simply by wrapping towels or rags around the hands and arms. Remind cooks to protect their arms when they are around rapidly boiling liquids as well since fryer oil is not the only thing in a kitchen that can severely burn a cook.