Types of Cookware

Fry pans are an essential kitchen smallware that every restaurant should have in its cookware arsenal. They feature a round shape and moderately high, slightly sloped sides, which are helpful when tossing foods to evenly cook them in the pan.

• Curved side walls for easy stirring and sliding food out of the pan
• Sloped sides prevent steam from forming in the pan
• The long handle keeps hands out of reach of heat and allows easy maneuvering of food
• Ideal for frying, browning, scrambling, sauteing, or searing

A saute pan features a wide, flat bottom and high, vertical sides. The straight sides maximize the pan's cooking surface while allowing it to hold more liquid without the risk of it spilling over the sides.

• Wide bottom area for maximum heat conduction
• Straight, high sides help contain food and expose all sides to heat
• The long handle keeps hands out of reach of heat and allows easy maneuvering of food
• Ideal for sauteing, searing, braising, deglazing, poaching, and stir-frying

Saucepans have tall sides and narrow bases that heat liquid ingredients from all sides to promote reduction. Saucepans are the best choice for making different types of sauces, but they can also serve as a pot for simmering and boiling liquids. Choose from either a straight-sided saucepan with a wider bottom for maximum heat conduction or a tapered saucepan with a smaller bottom and flared sides for less heat exposure and more effortless stirring action.

• Lightweight design with a long handle
• Ideal for cooking at lower temperatures for a longer time
• Best for creating and reducing sauces
• It can also be used to cook vegetables and boil liquids

Cast iron skillets can be used to cook a wide variety of foods, from searing steaks and bacon to baking a fruit cobbler or cookie cake to give them the perfect crust. A benefit of cooking with cast iron is that it can easily go from the stovetop to the oven to the table, making its versatility unmatched.

• Cast iron heats evenly and consistently with no "hot spots" so foods cook better with less chance of scorching
• Can easily go from the stovetop and/or oven to the table for fast, efficient service with less cookware used
• Can last a long time with proper cleaning and maintenance
• Ideal for sauteing, searing, frying, and even baking

Woks are a type of Asian cookware that features a deep bowl with steep, high walls to cook foods from all sides of the pan. One of the many benefits of a wok is that food is cooked extremely quickly and thoroughly due to the even heat distribution. They are traditionally round-bottomed to cook on a wok range though flat-bottomed woks exist to be used on standard ranges.

• Feature round or flat bottoms for high heat concentration
• Deep curved sides make it easy to toss foods
• Ideal for stir-frying
• Mandarin woks feature a single standard handle while Cantonese woks feature two loop handles

Roasting pans are versatile pieces of cookware that are used to cook roasts, whole turkeys, and chicken. They are typically rectangular and feature a flat bottom and shallow sides. They can also be used to roast vegetables or cook baked goods like cinnamon rolls.

• Handles allow for easy oven loading and unloading and transportation
• Shallow sides allow for optimum heat distribution
• Heavy-duty construction and large size accommodate roasts, hams, and turkeys
• Typically made from steel or aluminum

A paella pan is designed to be shallow, so you can see all of the ingredients in your dish and stir them frequently. Its shallow construction and sloping sides help the paella cook evenly and help toast rice on the bottom of the pan.

• Dual side handles allow for easy maneuverability
• Compatible with all heat sources
• Typically made with steel or aluminum

 Braziers, also called rondeau pans, feature a shallow height and wide cooking surface that is perfect for braising meats, vegetables, and legumes.

• A wide heating surface allows for 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
• Typically oven-safe for greater versatility
• Feature a handle on each side

A sauce pot has a similar shape to a saucepan to promote the reduction of liquids; however, it has an overall larger volume, taller sides, and a larger base to cook larger quantities of sauces. It's best for slow cooking and simmering sauces like pasta sauce.

• Wide bottom area for maximum heat conduction
• Two loop handles for easier pouring and movement
• Ideal for slow-cooking sauces and soups while reducing the content

A stock pot is the largest cooking pot in the kitchen and can be used to cook a variety of foods. It features a tall height that preserves liquids for longer and a thick base that promotes even slow simmering. A stock pot's smaller diameter also forces the liquids to bubble up through ingredients to maximize flavor transfer.

• Thick base for a good slow simmer
• Steam baskets are often used in stock pots to cook food with steam
• Ideal for stocks, soups, pasta, bulk vegetables, and seafood

A deep fryer pot is a great alternative for kitchens wanting to offer small batches of fried food without the expense of a deep fryer. Many feature a side hook so that a draining basket can easily be attached to it for security.

• Wide bottom for excellent heat conduction and high sides for maximum capacity and safety
• Paired with a draining basket to lift foods out of hot liquid
• Ideal for frying french fries, chicken fingers, mozzarella sticks, and other classic fried foods

Pasta cookers come with fitted strainers that take the hassle out of cooking pasta. When your pasta is ready, simply lift the strainer basket to remove the pasta from the hot water. Also great for cooking vegetables and seafood, the baskets allow you to keep the food contained while straining out water, oil, or other liquids.

• Features a tall pot and removable perforated basket to hold food
• Great for cooking, steaming, and straining pasta, seafood, and veggies
• Include handles for easy movement and transportation

Dutch ovens, also known as cocotte pots, are heavy, wide, and relatively shallow pots with thick, curved walls and tight-fitting lids. Dutch ovens are versatile and are great for braising tough cuts of meat like chuck roast, lamb shanks, and pork shoulder, as well as cooking no-knead bread, soups, and stews.

• Heavy weight maintains constant temperatures for a long time to cook foods evenly
• Come in enamel cast iron or cast aluminum options
• Ideal for braising, searing, simmering, and baking
• Oven-safe and induction-ready

Also known as a Bain Marie, a double broiler has an inner and outer container to perform temperature-sensitive tasks like melting chocolate and preparing delicate sauces and custards. A double broiler uses steam as a heat source to cook or melt food. The boiler pot is made to hold water while the inset fits tightly into the pot to heat the food gently but efficiently with steam.

• Pot, inset, and cover work together to heat more sensitive foods
• Ideal for creating sauces and melting chocolate
• Both the boiler and inset have outer handles for easy transport

Angel food cake pans feature tall sides, smooth surfaces, and a tube in the center that is perfect for making angel food and bundt cakes. Many of the pans feature non-stick coatings for easy release and to help the cakes reach their light and fluffy texture. Some even feature a removable bottom for conveniently removing the cake and easier cleaning.

• Tubular design with a hollow core allows for even heating
• Ideal for angel food cakes and bundt cakes
• Straight sides and a non-stick surface help the cake rise

Bread and loaf pans are essential to any bakery, sandwich shop, or cafe looking to make house-made specialty bread. Bread pans come in a range of different mold shapes and sizes to be able to create french bread, sandwich rolls, and buns in addition to traditional bread loaves.

• Deep construction allows for high rising
• Perfect for bread, cake, and pudding
• Excellent heat conduction permits low-temperature baking for optimum results

Sheet pans are one of the most used pieces of bakeware in any bakery, restaurant, or catering business. The thin sheet is ideal for baking cookies, rolls, and other foods that don't produce a lot of liquids, and the flat construction ensures even browning and baking. A majority of these pans feature non-stick surfaces or silicone glazes to allow easy removal of food products.

• Perfect for baking, broiling, cooling, or storing
• Upturned lips prevent products from sliding off and allow for easy handling
• Come in a variety of sizes and rim depths

Cake pans hold your batter while it’s in the oven and mold it into perfectly shaped cakes. Their tall, straight sides and flat bottoms help yield the ideal texture and rise. Based on the cake style and serving size you'd like to offer, the right type of cake pan is essential to your recipes. Many cake pans are made from aluminum to heat quickly and evenly, then cool quickly to prevent over-baking and dry cakes.

• Straight side walls for a clean, easy release
• Ideal for baking cakes and even deep dish pizzas
• Heat quickly and evenly then cool quickly

Commercial muffin and cupcake pans are made from aluminized steel, aluminum, cast iron, and even silicone to provide longevity in high-volume kitchens. Many have reinforced rims to prevent warping as well as non-stick glazes for easy release and cleanup.

• Ideal for mini-, standard-, and jumbo-sized muffins or cupcakes
• Can also be used for baking egg cups, mini quiches, and tarts
• Models available with 6 to 48 cups for high-volume efficiency

Pie pans in tin or aluminum baking materials are great for heat conduction and promote even browning. Plus, they help avoid the danger of breaking glass or china pans in high-volume bakeries and restaurants. For a visually appealing presentation, choose glass or china pie pans to display in your bakery window or case.

• Angled sides prevent the crust from slumping
• A wide rim allows for simple fluting
• Standard depth and deep dish available

Springform pans are a type of cake pan with a removable bottom that attaches to its sides with a sprung collar. They are designed for use with delicate dishes that cannot be easily removed or flipped from the pan. Using a springform pan when making cheesecakes, ice cream cakes, tortes, and other delicate baked goods will ensure a flawless final product.

• Two-piece construction with removable sides for an easy release
• Ideal for cheesecake, tortes, quiche, and other dishes that may be difficult to remove from a standard pan

Use a tart pan to perfectly form the crusts of baked dessert tarts, breakfast quiches, and miniature pies. Some feature a removable bottom that allows you to easily slip off the outer ring without marring your baked goods.

• Fluted sides make it easy to create a crisp, professional crust
• Come in a variety of sizes to form a variety of goods from petite tarts to large quiches