Different Kinds of Pots & Pans
Cookware is categorized in two ways: by the function it serves, and by the material from which it is created. Sometimes these two factors overlap. For example, a glass casserole dish shouldn't be heated on top of a stove, and an aluminum muffin pan is not for use in a microwave. Does this Spark an idea?
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Types of Pans
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The frying pan is a staple in most kitchens. Usually round with short edges between 1.5 and 2 inches deep, this pan can be used for making hamburgers, omelets, fried rice and other dishes. The saute pan is similar to the frying pan except its sides are shorter and straighter. Saute means "to flip" and these pans are usually used for quickly cooking vegetables using a saute technique.
Another basic pan is the griddle, usually a broader pan than the frying pan, that can be round or square shaped. These pans are flat with very short edges, and they can be used for cooking pancakes, frying eggs and grilling sandwiches.
Types of Pots
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A Dutch oven is a large deep pot, usually round and with a lid. Dutch ovens can be used for boiling pasta or making soup. A sauce pan is smaller than a Dutch oven, it has one long handle, and it might include a lid. These types of pans come in many different sizes and can be used for sauces, soups or vegetables.
A stockpot is a large pot that is taller than it is wide. These pots are used for cooking soups. Stock pots have a lid plus two looped handles, one on either side.
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Other Types of Cookware
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Some types of cookware are designed for more specific uses. A wok, for example, is a necessity for Asian cooking -- this open combination of a pot and pan has a large cooking surface. A double boiler is a pan within a pan. The bottom pan is meant to hold water so that the food in the top pan -- chocolate or cream, for example -- can cook at a more gentle pace. A glass casserole dish can come in many sizes and can be round, oval, or loaf-shaped. These dishes can serve as bakeware, and some can serve double duty on the stove top.
Cookware Materials
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Pots and pans are made with a wide variety of materials, depending on their use. Pans for use on the stove top are made with metals that effectively conduct heat. Copper is considered an ideal metal for even distribution of heat. Some stove top pans are coated with Teflon, which helps to keep food from sticking to the pan. Pots and pans might also be made from aluminum or stainless steel.
Cast iron is a classic choice for a frying pan because it protects against burning. However, these pans are more difficult to clean because they can't be submerged in water.
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References
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