Common Styles And Uses of Cookware

December 28, 2011

There are many different shapes and styles of cookware on the market today. Each piece has a specific function in the kitchen for preparing food. Below are some of the most common cookware items in use in the modern kitchen, and their unique characteristics.

Fry Pan Curved side walls for easy stirring and sliding food out of the pan Ideal for frying, scrambling, sautéing or searing Sloped sides prevent steam from forming in the pan
Brazier Wide heating surface allows the cooking of meats and vegetables in limited amounts of liquid Ideal for long, slow cooking which allows the liquid to add juices and flavor Also used as a hot bath in conjunction with tapered sauce pans for melting butters, heating sauces or for blanching vegetables
Straight Sided Pan Wide bottom area for maximum heat conduction Ideal for creating and reducing sauces and cooking vegetables Use with a lid to control evaporation and accelerate cooking
Tapered Sauce Pan Small bottom diameter for less heat exposure Flared sides allows for good stirring action Ideal for cooking at lower temperatures for a longer time
Saute Pan Wide bottom area for maximum head conduction Ideal for sautéing searing, deglazing, poaching and stir frying Straight, high sides help contain food and expose all sides to heat
Stir Fry Pan Ideal for stir frying or wok applications Deep curved sides promote excellent food movement Flat bottom sits level on cooking surface
Saucier Hybrid sauce pan and fry pan Sauté, brown, poach, create a stir-fry and build a sauce Curved sides allow for thorough and efficient whisking of ingredients
Sauce Pot Wide bottom area for maximum heat conduction Ideal for slow cooking stews, sauces, soups, casseroles and roasts while reducing the content Two loop handles for easier pouring and movement
Stock Pot Thick base for a good slow simmer Ideal for stocks, soups, pastas, bulk vegetables and seafood Smaller diameter and taller height of pot preserves liquids longer and forces the liquid to bubble up through the ingredients, maximizing flavor transfer
Griddle Wide flat bottom for maximum cooking area Designed to heat or brown foods Ideal for eggs, grilled cheese, quesadillas, sandwiches