There are numerous common names used for pots and pans, often varying based on regional preferences and cultural differences. Here are some of the most commonly used names:
Saucepan: A small to medium-sized pot with a long handle and a lid, typically used for cooking sauces, boiling liquids, or reheating leftovers.
Frying pan/Skillet: A flat-bottomed pan with low sides and a long handle, used for frying, sautéing, and browning food.
Stockpot: A large, deep pot with straight sides and two handles, ideal for making stocks, soups, stews, or boiling pasta.
Dutch oven: A heavy, deep pot with a tight-fitting lid, often made of cast iron, used for slow-cooking, braising, baking, and making stews or roasts.
Wok: A versatile round-bottomed pan with high, sloping sides and a long handle or two small handles, commonly used in Asian cooking for stir-frying, deep-frying, and steaming.
Sauté pan: A wide, shallow pan with straight sides, a long handle, and a lid, used for sautéing, frying, and browning food.
Griddle: A flat, smooth cooking surface, often made of cast iron or nonstick material, used for cooking pancakes, crepes, grilled sandwiches, and other flat foods.
Roasting pan: A large, deep pan with low sides and handles, designed for roasting meats, poultry, and vegetables in the oven.
Double boiler: Two nested pots, one fitting inside the other, used for gentle heating or melting delicate ingredients like chocolate or making custards.
Saucepot: Similar to a stockpot but smaller, with straight sides and two handles, used for making sauces, soups, or boiling smaller quantities of liquids.
These are just a few examples of the common names for pots and pans. There are many other specialized cookware items available, each with its own specific name and purpose.