Pots, Pans, and Containers

Two factors affect a pan's ability to cook evenly: the thickness and the type of metal.

Pictured left are types of stockpots, which are used to prepare stocks and to simmer large quantities of liquids. A spigot is sometimes used to drain off liquid without disturbing the solid contents or lifting the pot.

Click here for more information on the different types of pots.

We have saucepots (top left) which are similar to stockpots but shallower; used for soups, sauces and other liquids. They come in sizes ranging from 6 - 60 litres

Braziers (bottom left, also called Rondeaus) are round, shallow and heavy-duty. They are used for browning, braising and stewing meats. They come in sizes ranging from 11 - 30 litres.

Saucepans (top left) may have straight or slanted sides and are used for general rangetop cooking.

Straight-sided Sauté pans (bottom left, also called Sautoirs) are used for browning, sauteing and frying, and cooking sauces and other liquids where rapid reduction is required.

For more types of pots and pans click here.

Bake Pans are used for general baking and are available in a variety of sizes.

Roasting Pans are deeper and heavier than a bake pan. They are used specifically for roasting meats and poultry.

A shee pan is used for baking cakes, rolls and cookies. It can also be used for baking or broiling certain meats and fish.

They come in two sizes : 18 x 26 inches (full) and 18 x 13 inches (half)

Hotel pans are designed to hold foods in service counters. They are also used for baking, steaming and subsequent serving. They can be metal or plastic and come in a variety of sizes.

Metal hotel pans are used for preparing food, cooking in oven, reheating, and food storage for service on the steam table.

Plastic hotel pans are used for cooking, reheating in the microwave (NOT THE OVEN!), holding food in steam table, storage of food-mise en place, fridge or freezer.

For more information on pots, pans and containers click here and here

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