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L-1.2 Chapter 12 Cookware

Across
Usually shallower than pots, with one long handle and either straight or sloped sides, pans are used for general stove-top cooking, especially sautéing, frying, or reducing liquids rapidly, as well as for baking and for holding food.
Pan used strictly to sauté items; the original French sauté pan is slope-sided and made of thin metal for quick heating.
Pots and pans that are essential tools in the professional kitchen; they are available in many shapes and sizes and are made of a variety of materials, such as copper, cast iron, chrome, stainless steel, and aluminum, with or without a nonstick coating.
A shallow, rectangular pan with medium-high sides and two handles, used to roast and bake foods, such as meat and poultry.
Item with an upper pot and a lower pot that is used for melting chocolate or heating milk, cream, or butter; the lower pot holds boiling or simmering water that gently cooks the food in the upper pot.
A heavy, thick pan made of cast iron, used to pan grill or pan-fry food like meat or vegetables.
A large pot for preparing stocks; some stockpots have spigots that allow the liquid to be poured out easily without losing any of the solid ingredients.
Typically used for tasks such as pan-frying, stir-frying, and shallow poaching, the classic sautoir shape has a wide bottom and straight sides.
Also called a rondeau, this medium to large pot, more shallow than saucepots, has straight sides and two handles for lifting, and is typically made of heavyweight material with a thick bottom for good heat distribution. It is used to braise meat and vegetables.
Pan used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator; it can sometimes be used for baking, roasting, or poaching, but because it is thin, it generally does not do well with proteins and vegetables.
Down
Pan with straight sides and available in a variety of sizes and shapes, including round, rectangular, square, and specialty (such as heart-shaped).
A two-part, spring-loaded baking pan, where the bottom piece and ring secure with a spring to hold the bottom in place. Once an item is baked, the chef can release the spring to make it easy to remove the cake from the pan.
Item with small, round cups or molds used to make muffins, cupcakes, or other small baked goods.
More shallow than stockpots, with straight sides and two loop handles for lifting, saucepots are used to prepare sauces, soups, and other liquids.
A very shallow pan, about one inch deep, used for just about anything, from baking cookies to roasting vegetables.
A long, narrow, metal pan with a perforated rack used to raise or lower fish into a cooking liquid so it does not break apart.
A pan with medium height, straight sides, and a single long handle, used for general cooking, in particular liquid or liquid-based mixtures, on ranges.
In general, pots are larger vessels, available in a range of sizes based on volume, with straight sides and two loop handles. They are used on the stove top for making stocks or soups, or for boiling or simmering food.
A metal pan with a rounded bottom and curved sides, which make it easy to toss or stir food. Cooks use woks especially for frying and steaming in Asian cooking.
A shallow skillet with very short, slightly sloping sides, used to create crêpes, a thin pancake.