Pots & Pans used in the Kitchen

cast-iron skillet

A heavy, thick pan made of cast iron. Use it to pan grill, pan-fry, and braise food items such as meat or vegetables.

fondue pot

A pot with a heat source placed directly below the pot; use it for a food preparation process known as fondue.

Bundt Pan

A round pan with scalloped sides used for baking elegant and special cakes; circular, ring-shaped

sheet pan

A shallow, rectangular pan that comes in full, half, and quarter sizes; usually with 1" sides; sometimes called a "jelly roll"

roasting pan

A shallow, rectangular pan with medium-high sides and two handles. Use it to roast and bake food items, such as meat and poultry.

loaf pan

Deep, narrow, oblong pan used for baking bread, pound cake, & meat loaf

Dutch oven

Heavy pot with tight lid; may have rack at the bottom; used on oven range or in oven. Sometimes called a brazier

muffin tin

Used to make muffins and cupcakes

cookie sheet

a flat metal tray on which cookies are baked

griddle

a flat pan on which food is cooked, like pancakes and crepes

stock pot

a large pot in which stock for soup is prepared by long, slow cooking.

spring-form pan

a round cake pan with a removable bottom that is held in place by a sprung collar forming the sides; used to make cheese cake

double boiler

a saucepan with a detachable upper compartment heated by boiling water in the lower one.

Pie Plate

a shallow metal or glass dish with sloping sides in which pies are baked

ramekin

a small fireproof dish used for baking and serving individual portions; used to make crem brulee

Pots

available in a range of sizes based on volume. Used on the stove top for making stocks or soups, or for boiling or simmering food.

skillet

flat, shallow frying pan with a long handle; comes in many sizes and materials

cake pan

pan with taller sides which can be round, square, rectangular or have special shapes primarily used for preparing cakes and other desserts

saucepan

small pan with a single, long handle, used for general cooking on ranges

sauté pan

small, "skillet" used for general sauteing and for making omelettes; sloping sides allow the cook to flip and toss items.

wok

traditional oriental cooking pot with sloping sides and wide top for easy stirring while frying, steaming etc. Can be electric or stove-top models.