There are also many types of pots and pans. If you have just decided to become the master of your own kitchen, then here’s a quick list of different cookware.

Braising pans and roasting pans: Usually large, wide and shallow pans made from heavy gauge metal and used for roasting meat and poultry.

Casserole pans: Look like braising pan but instead are made of glazed ceramics or Pyrex.

Dutch ovens: Deep, heavy pots with lids used for stews, soups, and other recipes that require slow low-heat cooking. The are deep and often have heavy lids.

Frying pans or skillets: Have large flat heating surfaces and shallow sides for easy access when frying.

Griddles: Versatile. These flat plates of metal can be used for frying, grilling, and making pancakes, tortillas, chapattis, and crepes. Traditional iron griddles are of a circular shape although there are also rectangular griddles available. Some also have metal grooves used to create patterns on its contents.

Saucepans: Pans with one long handle used for simmering and boiling liquid. Do not confuse with –

Saucier: Pots used exclusively for sauces. They have sloping sides for easy whisking.

Saucepot: Larger version of a saucepan. Has two handles close to the sides of the pot for easy lifting with both hands. These larger pots are called sauce pots.

Sauté pan: Pan with a large surface area and vertical sides to prevent food from sliding. As its name suggests, it is good for sautéing.

Stockpots: Large pots with sides at least as tall as their diameter used for boiling stock.

Woks: Pans of Chinese origin and are lens-shaped. This allows a small pool of cooking oil to be heated to a high heat. Mainly used for stir-frying, woks can also be used for anything from steaming to deep frying.