1. Slope-Sided Sauté Pan/Sauteuse : used for general sautéing and frying; sloping sides allow the cook to flip and toss items. Sizes: 6-14 inches (160-360 mm) top diameter Cast-iron Skillet: used for pan- frying when steady, even heat is desired. 1 Pots, Pans, and Containers Uses of Pots and Pans

2. Bake Pan Used for general baking. Available in a variety of sizes. Roasting pan Deeper and heavier than a bake pan. Used for roasting meats and poultry. 2 Pots, Pans, and Containers Uses of Pots and Pans

3. Fish Poacher Long, narrow, straight-sided pan with a removable rack insert. Used for poaching whole fish. 3 Pots, Pans, and Containers Uses of Pots and Pans Wok Round-bottomed steel pan with two loop handles. Used for stir-frying. Best used with special burner units that have a high heat.

4. Sheet or Bun Pan Used for baking cakes, rolls, and cookies. Also for baking or broiling certain meats and fish. Sizes: full pan, 18 × 26 inches (46 × 66 cm). half-pan, 18 × 13 inches (46 × 33 cm). 4 Pots, Pans and Containers Uses of Pots and Pans