POTS AND PANS

There are many useful and attractive pots and pans to choose from. These are some of the basic types and sizes that are particularly good to have in your kitchen.

FOR COOKING

DUTCH OVEN, STOCKPPOT: These are bigger pots, usually 4-quart size or more, and are perfect for cooking soup, stew and pasta. Click Here

SAUCEPANS: These come in a range of sizes from 1 to 3 quarts; some have a nonstick finish. They're used for cooking or reheating food on a stove top and should have tight-fitting lids. Click Here

SKILLET, FRYING PAN, SAUTÉ PAN: Used for frying almost any kind of food. They are normally identified by size such as 10- or 12-inch, or capacity such as 3-, 4- or 5-quart, and have a long handle. Although they often can be used interchangeably, some have sloping sides and some have straight sides, and they may vary in depth and capacity. Click Here

SPECIALTY PANS: There are any number of additional stove-top pans that often have a special purpose. Some of these are crepe pans, omelet pans, chicken fryers and pans for stir-frying and grilling. Click Here

FOR BAKING

BAKING PANS: These metal pans come in a variety of shapes and sizes and are often used for cakes and other desserts. Click Here

BUNDT CAKE PAN: A round, fluted pan with a center tube. Click Here

COOKIE / BAKING SHEET: This is flat and rectangular and may be open on one or more sides. The open sides allow for good air circulation in the oven when baking cookies, biscuits, scones and shortcakes. Click Here

CUSTARD CUPS: Small, deep, individual bowl-shaped dishes with a flat bottom. These glass, heatproof bowls can be used to bake popovers and individual custards. Click Here

JELLY ROLL PAN: A rectangular metal baking pan measuring 15 1/2 x 10 1/2 x 1 inch for sheet cakes or sponge cakes for jelly rolls. Click Here

MUFFIN PAN: A pan with individual cups for baking muffins or cupcakes. The cups range in size from small (or miniature) to jumbo. Click Here

PIZZA PAN: A round metal pan with low or no sides for baking pizza. Some are perforated to help crisp the pizza crust. Click Here

POPOVER PAN: A dark pan with deep cups especially designed for baking popovers Click Here

SOUFFLÉ DISH: A round, open dish with high, straight sides and smooth interior especially designed for baking soufflés. Click Here