• Slope-Sided Sauté Pan/Sauteuse : used for general sautéing and frying; sloping sides allow the cook to flip and toss items.• Sizes: 6-14 inches (160-360 mm)

top diameter

• Cast-iron Skillet: used for pan-frying when steady, even heat is desired.

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Pots, Pans, and Containers

Uses of Pots and Pans

Double Boiler: a pot with two sections.

• The lower section holds boiling water.

• The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat.

• Size of top section: 4-36 quarts (liters).

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Pots, Pans, and Containers

Uses of Pots and Pans

Sheet or Bun Pan• Used for baking cakes, rolls, and cookies.

• Also for baking or broiling certain meats and fish.

Sizes:• full pan, 18 × 26 inches (46 × 66 cm).

• half-pan, 18 × 13 inches (46 × 33 cm).3

Pots, Pans and Containers

Uses of Pots and Pans

Bake Pan• Used for general baking.

• Available in a variety of sizes.

Roasting pan• Deeper and heavier than a bake

pan.

• Used for roasting meats and poultry.

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Pots, Pans, and Containers

Uses of Pots and Pans

Fish Poacher

• Long, narrow, straight-sided pan with a removable rack insert.

• Used for poaching whole fish.

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Pots, Pans, and Containers

Uses of Pots and Pans

Wok

• Round-bottomed steel pan with two loop handles.

• Used for stir-frying.

• Best used with special burner units that have a high heat.

Hotel Pan

• Designed to hold foods in service counters.

• Also used for baking, steaming, and subsequent serving.

Bain Marie

• Used for storage and for holding foods in a bain-marie (water bath).

• Sizes: 1-36 quarts (liters).

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Pots, Pans, and Containers

Uses of Pots and Pans