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Abura Kiri are Japanese pans fitted with a rack; designed to drain oil from cooked food. Nutritional Value USDA
Season Availability Cultivation Production Varieties Purchasing Storage Nutritional Value USDA
A Cake Pan is a round, one or two piece, baking pan with a center tube designed to promote even baking and uniform rising. Cake Pans often have a removable bottom to easily free a spongy cake. Aluminum Cake Pans are the best ones to purchase for your kitchen. Aluminum, distributes the heat...
A Casserole, also known as a French Oven, is a shallow baking dish, frequently with handles on either end. Casseroles can be made from metal ceramic or glass, or other materials that can withstand oven heats. The best ones are both heat and cold resistant so that they can be easily...
A Cocotte is a traditional French Baking Dish. Cast Iron Cocotte’s cannot go in the microwave but you can purchase Ceramic Cocotte’s, if you require versatility that will go from freezer to microwave or oven and back again. Production Most Cocotte baking dishes are...
A Gratin Dish is an oval shaped or a round shaped, oven safe dish with handles on both ends which is used for Baking. Culinary Uses They are most often used to make Gratiné style recipes (au Gratin).
Paelleras, also Known as Paella Pans are the Perfect Vessel for Cooking the Famed Spanish Dish Paella.
Roasting Pan (“Rôtissoire” in French): A large, rectangular heavy-bottomed pan with low-to- medium high sides and two handles. The sides are low on a Roasting Pan so that the Oven’s hot air can circulate freely around the Roasting product and cook it well on all...
Saucepans are cookware, designed for use on the stove top, with vertical sides the same height as their diameter. Varieties Larger Saucepans (often called Sauce Pots or Soup Pots) of the same shape generally have two short sturdy handles so that they can be lifted with two...
A Saucepan is cookware, designed for use on the stove top, with vertical sides the same height as their diameter. Varieties Larger Saucepans (often called Sauce Pots or Soup Pots) of the same shape generally have two short sturdy handles so that they can be lifted with two...
In classic French Cuisine, the Sautoir Pan and the Sauteuse Pan are both used for sautéing. They both come in various sizes and configurations but the Sautoir has straighter sides and the Sauteuse has more rounded, sloping sides. Both can be used to sauté and therefore can...
A Sauteuse, which in French literally means a Sauté Pan but in the female gender, is a sautoir pan but with wider, outward sloping edges. The pan height is usually one-third as tall as the pan’s diameter. Culinary Uses The sloped sides and long handle facilitate...
A Sautoir has a large cooking surface and short straight sides that are about one quarter the diameter of the pan. Culinary Uses The wider cooking surface provides ample area for the heat and the vertical sides help contain the ingredients as they are circulated inside the pan to...
Sheet Pans are used for Baking, Roasting and Holding foods. Varieties The typical Sheet Pan sizes are a Full Sheet Pan (18" x 26"), a Half Sheet Pan (18" x 13") and a Quarter Sheet Pan (12 1/4" X 8") At home, a Half Sheet Pan will normally suffice. In a...
Windsor Pans resemble Saucepans or Sauciers but with sloped sides instead of straight sides in the case of Saucepans or rounded sides in the case of Sauciers. Culinary Uses The Windsor Pan shines when creating Sauces. It also does well cooking both basic and gourmet meals. The unique...
A Wok is the Asian equivalent of a Frying Pan or Skillet. The best traditional Woks are High Carbon Steel which need Seasoning but build up a protective patina and can last for generations. Non-Stick Woks are available with all the benefits and problems of non-stick. Culinary Uses It...