Stockpot - is a cylindrical, deep, heavy-bottomed, straight sided pot for preparing, cooking, and storing stocks, soups and stews.

Sauce pan - it is a medium-deep pot with a flat bottom, commonly used to make sauces and gravies.

Casserole - it is an oval, four-sided or round dish or pan made of stainless steel, ceramic, or glass where may be cooked or served.

Roasting pan - it is a large rectangular pan, often with a lid and a meat rack.

Non-stick pan - is coated with materials that prevent food from sticking to the surface while cooking or frying.

Baking sheet - is a rectangular shape shallow metal pan used to baked bread and pastries.

Cake pan - is a metal or glass (heat-proof) pan usually sizes, shapes, and designs used to bake cakes.

Cast-iron skillet - is a heavy, thick-bottomed frying pan used when steady and even heat is needed in cooking.

Wok or carajay - is often for stir-frying , steaming, deep frying , poaching, boiling, braising, searing, making soup, smoking and roasting nuts.