1. Skillet/Frying Pan

• Description: Flat-bottomed with slightly flared sides.
• Uses: Sautéing, searing, frying, and browning.
• How to Use: Preheat the skillet, add oil or butter, and cook food on medium to high heat. Great for eggs, meats, and vegetables.

2. Saucepan

• Description: Tall sides, comes with a lid.
• Uses: Boiling, simmering, and making sauces.
• How to Use: Ideal for cooking pasta, rice, and soups. Use a lower heat setting for simmering sauces.

3. Sauté Pan

• Description: Flat bottom with straight, tall sides and a lid.
• Uses: Sautéing, searing, browning, and making sauces.
• How to Use: Heat oil or butter, then add ingredients. The straight sides help contain juices and prevent splattering.

4. Dutch Oven

• Description: Heavy, thick-walled pot with a tight-fitting lid.
• Uses: Slow cooking, braising, baking, and making stews.
• How to Use: Suitable for both stovetop and oven. Excellent for slow-cooked dishes like pot roast or bread.

5. Stockpot

• Description: Large, deep pot with a lid.
• Uses: Boiling, making stocks, soups, and large batches of food.
• How to Use: Fill with water or broth, bring to a boil, then simmer ingredients for soups or stews.

6. Grill Pan

• Description: Ridges on the cooking surface, typically square.
• Uses: Grilling indoors, creating grill marks.
• How to Use: Preheat until hot, lightly oil, then cook meats or vegetables. Provides a grilled texture and appearance.

7. Roasting Pan

• Description: Large, deep pan with low sides, often with a rack.
• Uses: Roasting meats and vegetables.
• How to Use: Place a rack inside the pan, set the meat on the rack to allow air circulation. Roast in the oven.

8. Griddle

• Description: Flat, large cooking surface, often rectangular.
• Uses: Pancakes, French toast, burgers, and sandwiches.
• How to Use: Preheat and grease lightly. Cook food evenly across the surface.

9. Wok

• Description: Round-bottomed with high, sloping sides.
• Uses: Stir-frying, deep-frying, and steaming.
• How to Use: Heat oil in the wok until very hot, then quickly cook ingredients while stirring constantly.

10. Baking Sheet (Sheet Pan)

• Description: Flat, rectangular metal pan.
• Uses: Baking cookies, roasting vegetables, and toasting nuts.
• How to Use: Line with parchment paper or a silicone mat for easy cleanup. Spread food in a single layer for even cooking.

Tips for Beginners

• Preheat your pans: Always preheat to ensure even cooking.
• Use the right heat: Different pans require different heat levels—avoid overheating non-stick pans.
• Proper cleaning: Follow manufacturer instructions to prolong the life of your pans. Avoid metal utensils on non-stick surfaces.
• Oil wisely: Use oils with high smoke points for high-heat cooking.

With this guide, you’ll be better equipped to choose and use the right pan for any cooking task. Happy cooking!