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Types of Cookware

Fry Pan:

Fry Pan: A must-have to quickly fry meats or veggies. Has a flat bottom and low sides that allow air to circulate and makes it easier to flip food. 8", 10" and 12" pans are the most commonly available sizes.

Saute Pan:

Saute Pan: Great for steaming or deep-frying vegetables. Need versatility? A 4-qt. pan is your best option.

Sauce Pan:

Sauce Pan: Great if you're cooking things that can spill easily. Consider buying multiples of this one - you'll need a pan large enough for making family-size quantities as well as cooking for one. Only room for one? Select a 3-qt. or 4-qt. for maximum efficiency.

Stock Pot:

Stock Pot: One pot can do many different tasks. Great for those big family recipes or cooking for a crowd. Perfect for pasta and soups.

Griddle Pan:

Griddle Pan: Great for fast-cooking foods that need a large, smooth cooking surface. A wide, flat pan that sits over one or two burners. Allows for easy cleaning.

Dutch Oven:

Dutch Oven: A large pot with two handles and a tight-fitting lid. Great for items that need to cook for a long time or recipes that start out on the stove top and move to the oven. 5-qt. and 7-qt. ovens are the most popular and most useful sizes. You'll need to plan on one quart for each person you're serving.

Roasting Pan:

Roasting Pan: A large rectangular pan - low sides allow as much heat as possible to reach the food. Allows for more even cooking when used with a roasting rack.

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