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.