-used for preparing stocks and simmering large quantities of liquids.
Sauce pot
-used for soups, sauces and other liquids
Brazier
-used for browning, braising, and stewing meats
Saucepan
used for general range-top cooking
Saute pan, straight-sided
-used for browning sauteing and frying
Saute pan. slope-sided
-used for general sauteing and frying of meats, fish, vegetables, and eggs.
Cast-iron Skillet
-used for pan frying when very steady, even heat is desired.
Double Boiler
-lower section, similar to stockpot, holds boiling water. Upper section holds foods that must be cooked at low temperature and cannot be cooked over direct heat.
Sheet pan or Bun pan
-used for baking cakes, rolls, and cookies, and also for baking or broiling certain meats and fish.
Roasting pan
-used for roasting meats and poultry
Hotel pan (counter pan, steam table pan, service pan, rectangular pan)
-design to hold foods in service counters. Also used for baking and steaming, and foods can then be served from same pan. Also used for storage.
Baine-marie
-used for storage and for holding foods in a bain-marie
Stainless-steel bowl
-used for mixing and whipping and for production of hollandaise, mayonnaise, whipped cream, and egg white foams.
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