A flat-bottomed pan with a long handle and low, flared sides that promote easy flipping and turning – and encourage air circulation.
PERFECT FOR:
Fast cooking: frying, searing and browning.
PRO CHEF TIP:
Choose at least one classic and one non-stick frying pan.
A heavy pan with a flat base, tall sides and a long handle. Larger sizes should have a “helper handle” on the far side of the pan.
PERFECT FOR:
Simmering, boiling, cooking grains and making sauces.
PRO CHEF TIP:
If you have to choose just one size, select a 3 or 4 L. pan.
A pan with a wide, flat bottom, moderate sides and a long handle. Larger sizes should have a “helper handle” on the far side of the pan.
PERFECT FOR:
Quick, high-heat cooking while shaking, tossing or stirring food: sautéing (“sauter” is a French word that means “to jump”).
PRO CHEF TIP:
For the best browning and caramelisation, choose a cooking surface other than non-stick.
Also called a French oven or cocotte. A large pot with vertical sides, sturdy loop handles and a heavy, tight-fitting lid.
PERFECT FOR:
Long, slow cooking for stews, braises, roasts, casseroles.
PRO CHEF TIP:
For a quick calculation, count one litre of capacity for each serving.
A large rectangular pan with low sides that allow the oven’s dry heat to contact as much of the food as possible. Often used with a roasting rack.
PERFECT FOR:
Cooking in the dry heat of the oven at relatively high temperatures.
PRO CHEF TIP:
A non-stick finish is great for easy clean-up; classic surfaces yield better gravy.
Also called a stir-fry pan. This versatile pan has a rounded bottom and high, gradually sloping sides. It may have a long stick handle or two loop handles.
PERFECT FOR:
Stir-frying. Use a lid for steaming.
PRO CHEF TIP:
Use a flat-bottom wok on gas or electric burners; round-bottom woks with a ring are great for gas burners.
A pan with a ridged cooking surface that resembles the grates of a barbecue. Low sides allow increased air circulation.
PERFECT FOR:
Higher-temperature cooking like barbecuing and searing.
PRO CHEF TIP:
To achieve the best grill marks, select a cast iron or enamelled cast-iron grill pan.
A large pot with a flat base and tall vertical sides that are designed to minimize evaporation – plus two sturdy loop handles.
PERFECT FOR:
Simmering soups and stocks; boiling lobster, corn or pasta.
PRO CHEF TIP:
Stockpots with a capacity of 8 L. or larger are the most useful.