Skillet/omelet/frying pan
Used for stovetop cooking. These pans allow easy access to the food for turning, stirring and sliding food onto a dish.
Specs: Sloped sides (no taller than 3 inches), one long handle, may or may not have a lid. Size described in inches from edge to edge.
Best for: Cooking chicken breasts, steaks, frittatas and fish.
Sauté pans
Used for stovetop cooking. These pans are great for creating dishes with more volume.
Specs: Straight sides (about 3 inches), one long handle and a lid. Size described in quarts.
Best for: Dishes with sauces or linguini with clams.
Woks & stir fry pans
Used for stovetop cooking. Round-bottomed woks require a base ring to sit on the stovetop.
Specs: Deep sides (about 4-6 inches). Woks have two side handles and lids. Stir fry pans have one long handle and no lid. Size described in inches from edge to edge.
Best for: Cooking small pieces of protein or vegetables over high heat. Woks may also be used to steam food.
Stock pots
Used for stovetop cooking—especially jobs
that use a lot of liquid.
Specs: Deep sides, two small side handles and a lid. Size described in quarts.
Best for: Making chicken stock, chili and
boiling pasta.
Dutch ovens & braising pans
Used for oven cooking. The tight-fitting lid helps trap moisture so food can slow-cook without drying out.
Specs: Pans are round or oval shaped, two handles and a lid. Size described in quarts.
Best for: Cooking larger volumes of food like beef Bourguignon.
Roasters
Used to roast meat in the oven. The size and depth of the pan allow for room to roast meat along with their sides, and capture juices released during roasting.
Specs: Deep sides (4-5 inches); pans are oval or rectangular shaped. Size described in inches.
Best for: Cooking turkey or roasting meat with vegetables or potatoes.
Grills
Used for stovetop cooking. The ridges on the interior bottom of the pan simulate outdoor grill marks. Most pans have nonstick finishes.
Specs: Short sides (1-2 inches deep); one long handle; pans are round, square or rectangular shaped. Size described in inches.
Best for: Grilling vegetables, shrimp, chicken, steaks and pork chops.
Enameled cast iron
• Cast iron base with nonstick enamel coating• Does not need to be seasoned like traditional cast iron• Nonreactive coating pairs well with acidic foods• Ideal heat retention• Goes from stovetop to oven with ease
Stainless steel
• Durable—resists rust, corrosion, scratching and denting• Safe for use with all type of utensils• Nonreactive means it doesn't interfere with acids• Good for searing, sautéing and making sauces• Dishwasher safe for easy cleanup
