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Common cookware in a kitchen

by Jay Chan
  1. Fry pan
    1. Generally made from steel or cast iron
    2. Sauté, and fry
  2. Nonstick frying pan
    1. Cannot withstand high heat, not scratch resistant
  3. Crepe pan
    1. Small pan with low sides
    2. Make thin pancakes, crepes and blinis
  4. Griddle pan
    1. Round or square pan, usually cast iron
    2. Thick bottom requires longer preheat
    3. Grill
  5. Paella pan
    1. Steel pan with two handles and lid
    2. Used as a cooking pan and serving dish
    3. Prepare and serve the Spanish specialty paella
  6. Sauté pan
    1. Shallow skillet with sloping sides
    2. Glaze, stew and sauté 
  7. Saucepan
    1. Small, shallow pan
    2. Poach, sauté, boil, stew and braise for small portions
  8. High-sided saucepan
    1. Pan with long handle 
    2. Multiple uses, e.g. blanch, boil, poach, stew, braise, and butter-roast
  9. Pressure cooker
    1. Safety valve and rubber ring must be in good condition
    2. Includes steamer basket
    3. Pressure-steam
  10. Braising pot
    1. Shallow pan with loop handles
    2. Poach, stew, braise, roast, butter roast
  11. Low sauce pot
    1. Pot with loop handles
    2. Blanch, boil, poach, stew, butter-roast, braise
  12. Tall stock pot
    1. Tall pot with loop handles
    2. Blanch, boil
  13. Roasting pan
    1. Usually black steel or stainless steel
    2. Rectangular pan with rounded corners
    3. Roast, poach, in water bath

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