1. Pots, Pans, and Containers
Uses of Pots and Pans
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 ( mm) top diameter
Cast-iron Skillet: used for pan-frying when steady, even heat is desired.

2. Pots, Pans, and Containers
Uses of Pots and Pans
Double Boiler: a pot with two sections.
The lower section holds boiling water.
The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat.
Size of top section: 4-36 quarts (liters).

3. Pots, Pans and Containers
Uses of Pots and Pans
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
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.

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

6. Pots, Pans, and Containers
Uses of Pots and Pans
Hotel Pan
Designed to hold foods in service counters.
Also used for baking, steaming, and subsequent serving.
Bain Marie
Used for storage and for holding foods in a bain-marie (water bath).
Sizes: 1-36 quarts (liters).