Saucepans

• The common cooking pot is better known as the saucepan. 
• These are available in a range of sizes, usually in whole numbers of quarts (1 qt.,  2 qt.,  etc.)
• Generally, saucepans come with lids. 
• Some saucepans have spouts  for pouring. This is useful when cooking liquidy foods, but may prevent the lid from making a tight seal with the pot.

Saucier/Chef's Pan

• Somewhere between a saucepan and a frying pan is the saucier,  also known as a chef's pan. 
• Taller sides than a Frying pan, but wider and shallower than a saucepan, the saucier is perfect for whipping up perfect sauces and risottos.
• Rounded bottom eliminates hard-to-reach corners and makes constant stirring easy.
• Wider pans are easier to stir and use; heavier pans distribute heat more thoroughly, but make sure they aren't too heavy.

Frying Pans

• Frying pans  (or skillets ) are versatile tools in any kitchen.
• Can be used for frying or sautéing meat, vegetables, tofu, eggs and just about everything else.
• Specialized omelette pans  have sloped sides, making it easier to slide eggs out of the pan, but your average frying pan will work just as well.
• Frequently coated with non-stick coating for easy cleaning and low-fat cooking (less oil  needed to keep food from sticking).
• Some come with lids. 
• Having a variety of sizes available is frequently useful, but one large pan may be all you need to start your collection.

Sauté Pans

• A large, stainless steel sauté pan  is an excellent choice for pan frying and making sauces.
• Like a skillet with tall sides, this has the large cooking area of a skillet but can also hold large quantities of liquid.
• An alternative choice for risotto or other rice-based dishes.
• Look for sturdy, oven-safe handles, as these pans can often work well in both an oven and on the stove.
• Also look for a large, preferably glass lid.

Dutch Ovens and Casseroles

• Dutch ovens  are large, oval, and usually very heavy pot that is wider and shallower than a saucepan.
• Cast iron  is a good choice for a Dutch oven; it will retain heat well and cook your food evenly.
• Enameled cast iron pieces, such as Le Creuset,  are pretty and won't react with acidic foods like tomatoes or wine. Just be careful not to drop them. (They're expensive!)
• Dutch ovens are a good bet for just about everything. They can go from stove to oven and vice versa.
• Use them for frying, browning, braising, simmering and making soups and stocks.
• Look for large, sturdy, easy to grip handles and a tight-fitting, heavy lid.
• Check out the Le Creuset Oval Doufeu,  a self-basting oven that will impress your guest and their taste buds. Your meat goes inside the pot and the unique top cradles ice cubes, which create condensation on the inside of the pot that evenly bastes your roast.

Roasting Pan

• Roasting pans  are used for roasting meats and poultry (of course).
• Can also be used for deglazing and making sauces on the stovetop.
• Look for pans that are sturdy enough to hold up to the heaviest thing you cook (like a turkey) but not so heavy that you might drop it taking it from the oven.
• Remember, your turkey may weigh twenty pounds; you don't want your pan to nearly double that!
• Measure your oven before you buy a roasting pan; the pan needs at least 2" of clearance on all sides, and it has to fit inside with the door closed!

Stockpots

• Stockpots  are large, heavy pots that can be used for a number of tasks, including steaming vegetables, cooking pasta and of course, making soups and stocks.
• Come with a lid. Some models have lids that can be locked in place and double as a strainer for making pasta.
• Some stockpots may come with a basket that fits inside and can be used for steaming vegetables. They may also have a colander that nests inside for making pasta.
• Pots with multiple inserts are sometimes called "multipots. "

Braisers

• Braisers  (also called "everyday pans") are pans that have two short handles instead of a long handle.
• Somewhere between a chef's pan and a Dutch oven in shape.
• Usually come with a lid.
• Useful for braising (of course) and various other tasks.
• Can be used for a wide variety of tasks, but not strictly necessary if your other cookware is up to snuff.
• Might be a good choice if you need something you can put in the oven besides your Dutch oven.

Double Boilers

• Double boilers  are a nifty little invention in which the pan containing the sauce you want to cook (such as a chocolate sauce or cheese fondue) is held in place over the second pan, which is half-filled with water. The whole contraption is placed on the stove, and the steam from the boiling water warms the contents of the upper pan (hence "double boiler").
• Useful in baking (melt the chocolate for brownies, without scorching), cooking (easily melt butter and keep it warm without worrying about it burning), making delicate sauces (also keeps them warm without burning) and entertaining (fondue, anyone?).
• Available in a variety of sizes, although usually a small one will do.

Griddles and Grill Pans

• Griddles  and grills  are wide, flat pans that sometimes fit over more than one burner.
• Griddles are smooth, while grills have channels so that fat drains away from the food.
• Grills are useful for paninis, burgers, steaks and other meat.
• Griddles are usually used for pancakes and eggs.
• For this type of pan, cast iron  is a good bet, because it will distribute heat evenly. Be aware, however, that it may need to be seasoned before use.

Woks

• Woks  are pans with high sloping sides.
• Can have flat or round bottoms.
• Very versatile and excellent for stir-fry.
• Also come in electric varieties.
• Round-bottomed woks require a separate stand to remain upright on a cooktop.
• Make sure to get one that works with your stove.

Pressure Cooker

• Pressure cookers come in both stovetop and electric varieties.
• Cooks food at higher temperatures without burning
• Risotto in seven minutes; beef stew in fifteen!
• Pressure cooking also retains moisture and flavor.

Choosing Cookware Materials

Cookware Racks

Bakeware

Kitchen Utensils