Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware.
Casserole pans (for making casseroles) resemble roasters and Dutch ovens, and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in the oven or on the stovetop. Casseroles are commonly made of glazed ceramics or pyrex.
Dutch ovens are heavy, relatively deep pots with a heavy lid, designed to re-create oven conditions on the stovetop (or campfire). They can be used for stews, braised meats, soups, and a large variety of other dishes that benefit from low heat, slow cooking. Dutch ovens are typically made from cast iron, and are measured by volume.
A Wonder Pot is an Israeli invention that acts as a dutch oven but is made of aluminum. It consists of three parts: an aluminum pot shaped like a Bundt pan, a hooded cover perforated with venting holes, and a thick, round, metal disc with a center hole that is placed between the Wonder Pot and the flame to disperse heat.
Frying pans, frypans, or skillets provide a large flat heating surface and shallow sides, and are best for pan frying. Frypans with a gentle, rolling slope are sometimes called omelette pans. Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally measured by diameter (20–30 cm).
Spiders are skillets with three thin legs to keep them above an open fire. Ordinary flat-bottomed skillets are also sometimes called spiders, though the term has fallen out of general use.[20]
Griddles are flat plates of metal used for frying, grilling, and making pan breads (such as pancakes, injera, tortillas, chapatis, and crepes). Traditional iron griddles are circular, with a semicircular hoop fixed to opposite edges of the plate and rising above it to form a central handle. Rectangular griddles that cover two stove burners are now also common, as are griddles that have a ribbed area that can be used like a grill pan. Some have multiple square metal grooves enabling the contents to have a defined pattern, similar to a waffle maker. Like frypans, round griddles are generally measured by diameter (20–30 cm).
In Scotland, griddles are referred to as girdles. In some Spanish speaking countries, a similar pan is referred to as a comal. Crepe pans are similar to griddles, but are usually smaller, and made of a thinner metal.
Both griddles and frypans can be found in electric versions. These may be permanently attached to a heat source, similar to a hot plate.
Saucepans (or just "pots") are vessels with vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. Larger pots of the same shape generally have two handles close to the sides of the pot (so they can be lifted with both hands), and are called sauce-pots or soup pots (3–12 liters). Saucepans and saucepots are measured by volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape, they do not have the same heat capacity characteristics. Very small saucepans used for heating milk are referred to as milk pans, such saucepans usually have a lip for pouring the heated milk.
Ironically, the saucepan is not the ideal vessel to use for making sauces. It is more efficient to use saucepans with sloping sides, called Windsor pans, or saucepans with rounded sides, called sauciers. These provide quicker evaporation than straight sided pans, and make it easier to stir a sauce while reducing.
Sauté pans, used for sauteing, have a large surface area and low sides to permit steam to escape and allow the cook to toss the food. The word "sauté" comes from the French verb "sauter", meaning to jump. Saute pans often have straight vertical sides, but may also have flared or rounded sides.
Stockpots are large pots with sides at least as tall as their diameter. This allows stock to simmer for extended periods of time without reducing too much. Stockpots are typically measured in volume (6-36 L). Stock pots come in a large variety of sizes to meet any need from cooking for a family to preparing food for a banquet. A specific type of stockpot exists for lobsters, and an all-metal stockpot usually called a caldero is used in Hispanic cultures to make rice.
Woks are wide, roughly bowl-shaped vessels with one or two handles at or near the rim. This shape allows a small pool of cooking oil in the center of the wok to be heated to a high heat using relatively little fuel, while the outer areas of the wok are used to keep food warm after it has been fried in the oil. In the Western world, woks are typically used only for stir-frying, but they can actually be used for anything from steaming to deep frying.
Bakeware
Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and loaf pans.
Cake pans include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake.
Sheet pans, cookie sheets, and jelly-roll pans are bakeware with large flat bottoms.
Pie pans are flat-bottomed flare-sided pans specifically designed for baking pies.
List of cookware and bakeware
Baking pan
Beanpot
Chip pan
Cookie sheet
Cooking pot
Crepe pan
Double boiler
Doufeu
Dutch oven
Frying pan (also called Skillet)
Griddle (also called Tawa in Hindi)
Karahi
Kettle
Pressure cooker
Ramekin
Roasting pan
Roasting rack
Saucepan (described in current article)
Saucier (described in current article)
Sauté pan
Splayed Sauté pan
Soufflé dish
Springform pan
Stockpot
Tajine
Tube pan [types include angel food cake pan and Bundt cake (Gugelhupf) pan]
Wok
Wonder Pot
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** source: wikipedia.org
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