| Item | Name | Notes |
|---|---|---|
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A typical "starter set" of cookware | Back row L - 5-qt. covered Dutch oven R - 8-qt. covered stockpot Middle row L - 3-qt. covered sauté pan R back - 2 1/2-qt. covered saucepan R front - 3 1/2-qt. covered saucepan Front - 10" and 12" fry pans |
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sauté pans | Sauté pans have straight sides.... |
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frypans or frying pans | Fry pans have slanted sides... |
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stir-fry pans | Stir-fry pans have really slanted sides... |
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crepe pan pans | Crepe pans have those really slanted sides... but they're short, too! |
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sauce pans or sauce pots | Sauce pans/pots are about as tall as they are wide and usually have just one handle - a long one. Sometimes the bigger ones have a loop-grip on the other side because they can get heavy when full .... |
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reduction pan or saucier | Reduction pots (sauciers) have sloping sides to give a larger surface area when fuller and a smaller surface area as the amount of liquid drops giving better control over the concentration. |
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flambé pan | Flambé pans are relatively small with extremely long handles.... This one is 3½"w & 2"t with a 13" long handle! |
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Dutch ovens and stockpots | The difference seems to be if it's short, it's a Dutch oven (usually); if it's tall, it's a stockpot (always). Dutch ovens can also be oval (aka "covered casseroles")! The tall stockpot in back has a pasta insert. Cook pasta in insert in pot; when done, pull out insert w/pasta, water drains into pot - very neat, very efficient. Also handy for dealing with the stock itself. |
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turbotiere | Shaped for diamond-shaped fish, this pan is used not just for turbot but for any flatfish such as flounder, etc. |
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fish poacher | Ideally, this has a slotted rack inside for lifting a whole fish out onto a platter. Frequently takes up two burners but can be used in the oven, as well. |
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gratin pan | While named for Potatoes au Gratin, these oval lidless pans are used for baking a variety of recipes. |
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tarte tatin pan | In the late 1800s, the Tatin sisters, who ran an inn in France’s Loire Valley, created an upside-down apple tart that still bears their name: tarte Tatin. These round lidless pans are also used for baking cobblers, quiches and frittatas. |
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asparagus pot | Not sure what else you could actually cook in there... |
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