My point is, if grammar-school kids can make successful sauces, so can you. First of all, you don't need special pans. However, it's best to use a heavy saucepan of good quality so that flour-thickened sauce will not stick or burn. If you have a double boiler, you can easily make sauces in it. You'll also need a whisk.
White sauces are the simplest of the hot sauces.
If you use cream instead of milk as the liquid, you are making the basic French sauce called b chamel. The techniques for making both types of white sauce are similar. The liquid is added only after the roux cooks long enough to toast the flour lightly. When it comes to adding the liquid, there are several options. Here's how I do it to avoid lumps.