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Cookware Glossary

A pot or pan? A wok or a sauté? How do you know which one is right for you? The below is a list of the most popular pots and pans in today’s kitchens to help you identify which combination is the best fit for you!

Sets

Our sets are a phenomenal value if you are looking to start out your collection with a variety of useful pieces. You’ll save money buying a set over open stock. Available in a variety of assortments, you will certainly be able to find the perfect mix for your cooking needs.

IDEAL FOR:

Starting out or replacing several pans at a time when an assortment of pans and a range of functions.

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Saucepans

Used for cooking sauces, grains or reheating small quantities of soups. The saucepan’s even heat distribution is ideal for delicate sauces. Our nonstick saucepans make cleanup effortless – even with notoriously stick foods such as a scalded milk or polenta.

IDEAL FOR:

Boiling small quantities of liquids and small pastas.

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French Skillets

French Skillets have sloped sides so that food slide out easily. Skillets with a nonstick surface make cleanup effortless. Used for cooking omelettes, pancakes, quesadillas, sautéing vegetables, as well as searing steaks, fish and poultry. One of the most used shapes in cooking – a variety of sizes is essential to any well-equipped kitchen.

IDEAL FOR:

Frying, grilling and searing foods.

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Sauté Pans

Sauté pans are an extremely versatile piece and are essential for one-pan meals that require combining all ingredients together on the stovetop. Used for sautéing meats or vegetables, frying chicken, pancakes, eggs, and grilling sandwiches. Deep sides give extra capacity so that you can braise, stew deglaze or add additional ingredients after browning for recipes such as chicken and rice or paella.

IDEAL FOR:

One-dish, multi-ingredient meals, frying, grilling and searing foods.

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Dutch Ovens

Our covered Dutch ovens are wide and deep with straight sides and short side handles. The shape is perfect for one-dish meals and fit easily in your oven. They’re wonderful for savory stews that are started on the stovetop and then transferred to the oven for slow braising.

IDEAL FOR:

One-dish, multi-ingredient meals.

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Sauciers

The rounded, sloped sides differentiate a saucier from a traditional saucepan and without corners, stirring and whisking are easier. The sloped sides also make a pan that is wide at the top than at the base. This encourages reduction of sauces through faster evaporation.

IDEAL FOR:

Sauces requiring reduction, boiling soups.

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Chef Pans

The sides of a chef pan are gently sloped, just enough to round the edges of the pan. Getting rid of the sharp corners make stirring or whisking more efficient. This multi-functional piece is a welcome favorite in any kitchen.

IDEAL FOR:

Sauces requiring reduction, boiling soups.

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Steamer Inserts

Steamer inserts transform your cookware, making common items into multifunctional pieces. Add a steamer insert to your stockpots; it turns the ordinary into the extraordinary. From tamales to vegetables, steaming is a healthy and delicious way to cook.

IDEAL FOR:

Steaming foods, including vegetables and dumplings.

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Griddles

The low side of griddles give you maximum access to the cooking surface of the pan. This makes them ideal for foods such as pancakes, eggs or French toast as well as grilled sandwiches.

IDEAL FOR:

Frying, grilling and searing foods, especially breakfast foods.

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Grill Pans

The raised ridges of our grill pans give food appealing grill marks. The ridges raise food up so that fats can drip down for low-fat grilling. A channel around the edge of the pan collects cooked-off fat.

IDEAL FOR:

Frying, grilling and searing foods.

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Stockpots

Stockpots are large capacity pots that are typically tall and narrow. They are ideal for the slow, gentle simmering of soups, stews, stocks, beans and chili. Having a dinner party? Boil mounds of pasta, lobser, or any type of cooking for a crowd.

IDEAL FOR:

Cooking foods in large quantities.

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Wok

A wok’s shape is generally V-like, and, to accommodate western stovetops, has a flat bottom. The flared out sides make it easy to push food up the sides while cooking dishes with multiple ingredients that have varying cooking times. The large capacity of the wok makes it a great pan to use when cooking in large quantities.

IDEAL FOR:

Stir frying, pan/deep frying, poaching, one-dish meals.

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Butter Warmer

Butter warmers are small capacity saucepans, usually designed with a pouring spout. While the name of the pan suggests its key function, the small size and capacity of the pan makes it a great option for reducing or melting delicate foods, including milk and chocolates.

IDEAL FOR:

Melting butter, reducing small quantities of liquids.

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