Cookware Buying Guide

The Right Pan for the Task

Learn which pans are best (and why) for different cooking methods

Frying Pan


Also know as 'skillet', the frying pan is designed with a flat bottom and low sides for air circulation and easy food flipping.

It is best for fast cooking methods such as frying, searing, and browning.

Saucepan


Also know as a 'saucier' or 'saucepot' (two helper handles instead of a long handle), is designed with a heavy bottom, flat base so liquids do not burn; tall sides for capacity

It is best for simmering, boiling, and poaching using liquids.

Sauté Pan


Also, known as a sauteuse (technically sloped sides and sauté has straight sides), is designed with flat, wide bottom and high sides to contain food while sautéing.

It is best for fast cooking methods such as shaking, tossing, and stirring.

Braiser


Designed with low-sides, a wide, flat surface, and a heavy, domed lid to accommodate larger roasts.
It is best used for braising, slow cooking, pan roasting foods.

Dutch Oven


Also, 'cocotte' or 'French oven', is designed with a heavy base with high sides which keeps food from burning and allows liquid to circulate

It is best for slow cooking foods such as stews, braises, roasts, casseroles.

Dutch Oven


Also, 'cocotte' or 'French oven', is designed with a heavy base with high sides which keeps food from burning and allows liquid to circulate

It is best for slow cooking foods such as stews, braises, roasts, casseroles.


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