Cookware « The Foodie Shop

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Any well-equipped kitchen will have a wide selection of cookware for cooking different foods.

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	Asparagus Pot Tall like a stockpot yet much more narrow. Its long, slender body is ideal for steaming asparagus, corn and tamales.
	Multicooker A tall, straight-sided stockpot that includes inserts for pasta and more, expanding its versatility beyond soups and stocks.
	Bakers A versatile essential that can double as a serving piece available in a wide range of materials, styles, shapes and designs.
	Pressure Cooker For faster cooking, this pot has an airtight lid that builds up pressure raising the internal temperature higher otherwise possible.
	Braiser Shallower than a Dutch Oven and wonderful for sautéing, browning, braising and slow cooking soups and stews.
	Roasting Pan A sturdy pan essential for roasting chicken, turkey, ham, beef and more. Often includes a V-shaped rack, a nice bonus.
	Casseroles Often larger and deeper than a typical baking dish, a casserole lets you take its namesake dish easily from oven to table.
	Saucepan The most often used pan in the kitchen is round with relatively high, straight sides, a long handle, and a tight-fitting lid.
	Crepe Pan Similar in shape to a skillet, the crepe pan has extra-low sides that allow for easing lifting, turning and transfer of crepes.
	Saucier A broad, bowl-shaped saucepan with gently curving sides that allow whisking, stirring, sautéing and reducing of sauces.
	Double Boiler A standard saucepan with an insert that nests inside designed to gently cook delicate foods without fear of scorching.
	Sauté Pan Straight, high sides and a tight-fitting lid make this versatile pan useful for sautéing as well as browning foods.
	Dutch Oven Traditionally constructed of heavy cast-iron, this essential for one-pot meals has a flat bottom, high sides and a tight-fitting lid.
	Skillet A shallow frying pan with flared sides available in a variety of sizes and materials from cast iron to stainless steel.
	Stockpot Tall, straight-sided pot typically stainless steel and aluminum, designed for making stock but convenient for soups, pasta or chili.
	Griddle A stovetop pan with a flat surface used for cooking pancakes, burgers and more. Two-burner versions create a large cooking surface.
	Wok The indispensable pan of the Chinese kitchen with high, sloping sides and curved base, for cooking food quickly over high heat.
	Grill Pan Grill pans have a raised grid or ridges that leave dark grill marks on the surface of steaks, vegetables, sausages, or other foods.

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