DUTCH OVEN
Dutch ovens are heavy pots with thick sides and a tight-fitting lid. They are typically cast iron or enameled cast iron, making them oven-safe. Best for braising, stews, soups or roasting.
CAST IRON SKILLET
Cast iron skillets can resemble a frying pan or sauté pan, but they promote even heating without hot spots. They’re also oven-safe. Best for searing, baking or outdoor cooking.
SAUTÉ PAN
Sauté pans have wide, flat bottoms and higher, straighter sides compared to a frying pan. The higher sides allow sauté pans to hold more liquid and promote even cooking. Best for searing, sautéing, braising, poaching or small stir fries.
FRYING PAN
Frying pans come in a variety of sizes (8–12 inches) with sloped sides. Best for fast cooking such as frying, sautéing, scrambling, searing or browning.
STOCK POT
Stock pots are large, deep pots with two handles. Available in a large range of sizes. Best for soups, stews, chili, stock or broth.
SAUCE PAN
Sauce pans have tall sides and narrow bottoms to hold liquid. Best for simmering.
