Frying Pan (Skillet): A shallow pan with a flat bottom and slightly raised edges, ideal for frying, searing, and browning.
Sauté Pan: Similar to a frying pan but with taller sides and a lid, perfect for sautéing vegetables or making sauces.
Saucepan: A deep pan with a long handle and a lid, used for making sauces, boiling, and simmering.
Stockpot: A large, deep pot with tall sides, designed for making stocks, soups, and boiling large quantities of food.
Wok: A round-bottomed pan with high sides, used for stir-frying and steaming, particularly in Asian cuisine.
Baking Pan: Includes various types like cake pans, cookie sheets, and lasagna pans, used for baking in the oven.
Grill Pan: A pan with raised ridges that mimics a grill, used for cooking meats and vegetables with grill marks.
Crepe Pan: A flat, non-stick pan with low edges, designed specifically for making crepes.
Dutch Oven: A heavy pot with thick walls, ideal for slow cooking, braising, and baking.
Roasting Pan: A large, shallow pan used for roasting meats and vegetables in the oven.
Each type of pan has unique features that make it suited for specific culinary tasks!
Japan