A complete kitchen has a variety of cookware types, each with a different use. There are a few basic types of pots and pans that should be in any kitchen and a few that are considered specialty cookware.
It is not only the cookware design but also the cookware material that influences how ingredients cook. Even between two otherwise identical frying pans, a different material influences how the ingredients cook. So the type of pots you need depends on these factors and also your preferred style of cooking.
Different Types of Cookware: Everything You Need for the Perfect Kitchen
Take a look at this overview of different types of cooking pots. Which cookware sets and utensils do you already own and which ones should you add to your kitchen appliances to make your kitchen perfect?
We recommend that you also take into account your kitchen storage space when looking for new cookware, if you are tight on space then unsure to buy a design that is stylish and can easily hung on the wall Cookware can be a feature in your kitchen when displayed. By using our cookware buying guide, you’ll be able to take all of these things into account before investing in any new ones!
Saucepan with Lid
The basic saucepan is probably one of the most versatile cookware items because you can use it for boiling food, reheating and making soups and sauces. Saucepans come in various sizes so get a size that is most suitable for the number of people in your household.
Stainless steel is a common cookware material for saucepans because of its versatility and durability. However, stainless steel is not the best heat conductor so use the lid for better temperature control.
Stock Pot with Lid
A stock pot is bigger than a saucepan with higher sides. They are best for cooking large volumes of liquids like soup, especially when the food needs to simmer or stew for a long time.
The lid keeps the heat inside the pot so you can leave it on the stove to gently cook. Stainless steel, nonstick surfaces, and hard adonized aluminum are popular materials for stock pots.
Frying Pan
Frying pans are used a lot in the kitchen for frying proteins and vegetables. Frying pans are good for cooking with hot oil because of how the heat spreads around the thin flat bottom and low rounded sides.
Frying pans can be made of any cookware material. Recently nonstick pans are very popular because they reduce the risk of burning but, aluminum, copper cookware and frying pans with a carbon steel layer are better for high heat.
Ok you probably all knew the above as they are basic types of cooking pots and essential in all kitchen, so now some types of pans that not everyone owns.
Skillet
A skillet is a variation of the frying pan. They might have slightly higher sides and are usually made of a heavier material like cast iron.
Skillets are used for frying and searing. They can also be used to continue cooking a dish in the oven if you opt for cast iron or ovenproof types of pans.
Saute Pan with Lid
A saute pan is also similar to a frying pan but with higher straight sides and is often used for cooking vegetables but also proteins that need to cook longer and with more liquid as it has the lid which helps with controlling the tempreture for simmering.
The ingredients are usually fried in the saute pan first before adding sauces. A saute pan can also be used for searing, making sauces and shallow-frying food.
Roasting Pan
Roasting pans are a basic type of cookware for use in an oven. They are made of materials that can handle high heat, are good heat conductors and allow for even spread of heat. But you already knew that anyway….just ensure that the material that it is made from suits your requirements.
Wok
When talking about the different types of pots then this is a must for high-temperature frying and is also very versatile so you can get creative.
A wok has a smaller bottom with wider high reaching sloped sides. This creates a very hot center with the heat lowering as you go higher up the wok.
This heat distribution is excellent for stir-frying food. Many South-East Asian dishes call for a wok. So if your a lover of stir frys then this is perfect.
Braising Pan with Lid
A braising pan is a versatile item because it can be used to both sear food and slow cook food. A braising pan is often used for stews where the protein ingredients are first browned before adding liquids for slow cooking.
Braising pans have big thick bottoms with a tight-fitting lid. Cast iron and ceramic cookware are popular materials for this as they can be used in the oven, so when considering what types of kitchenware you require it is always worth taking the ovenproof design into consideration to extend the versatility of the item even further.
Griddle
The griddle is not unlike a frying pan in what it does. They tend to be square instead of round either flat or with a grooved bottom. The grooves make a griddle the best choice for grilling food on the stovetop with the heavier style being great for the steak lovers out there.
A griddle is also used for foods that start out wet like pancakes and eggs etc. In this case, a flat griddle is what you need.
Pressure Cooker
A pressure cooker is an air-locked pot which allows for much faster cooking. The temperature inside the pot is controlled by adjusting the pressure with greater pressure for higher temperatures and less pressure for lower temperatures.
Dutch Oven / French Oven
Dutch ovens and French ovens are essentially the same apart from the enameled interior in a French oven. These low wide round pots are usually made of thick materials and used for slow cooking. Again really consider whether you will be wanting to puts these in the oven, as they are ideal for your stews and slow-cooked meals, and purchase ovenproof design if you are a stew lover.
These are the basic cooking pans types, some more commonly used than others but each with their own specialty.
