Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock (cooking) or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top.
Steamer is a type of burner top equipment which is used for steaming foods stuffs. This equipment has two to three chambers out of which the lower chamber is filled with water and the food stuffs are cooked in the upper chambers. now a days electric steamers are also available in the market.
Braising pans and roasting pans (also known as braisers and roasters) are large, wide and shallow, to provide space to cook a roast (chicken, beef or pork). They typically have two loop or tab handles, and may have a cover. Roasters are usually made of heavy gauge metal so that they may be used safely on a cooktop following roasting in an oven.
Casserole pans (for making casseroles) resemble roasters and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in the oven or on the stove top Casseroles are commonly made of glazed ceramics or Pyrex.
Dutch ovens are heavy, relatively deep pots with a heavy lid, designed to re-create oven conditions on the stove top or campfire. They can be used for stews, braised meats, soups and a large variety of other dishes that benefit from low heat, slow cooking. Dutch ovens are typically made from cast iron or Natural Clay and are sized by volume.
Wonder Pot is an Israeli invention for baking on stove top rather than in an oven.
Frying pans, fry pans or skillets provide a large flat heating surface and shallow sides, and are best for pan frying. Frypans with a gentle, rolling slope are sometimes called omelette pans.
Griddle or Tawa iron griddles are circular, with a semicircular hoop fixed to opposite edges of the plate and rising above it to form a central handle.
Grilling Pan are heavy pans which may be made of cast iron or stainless steel with non stick coating. This type of kitchen ware is used for grilling meat, vegetables, chicken etc. and it is very economic for those who dose not have a charcoal griller.
Woks are wide, roughly bowl-shaped vessels with one or two handles at or near the rim. This shape allows a small pool of cooking oil in the centre of the wok to be heated to a high temperature using relatively little fuel, while the outer areas of the wok are used to keep food warm after it has been fried in the oil.
Double boiler is a piece of equipment used in cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.
Beanpot is a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found.
Karahi is a type of thick, circular, and deep cooking-pot (similar in shape to a wok) used in Indian, Pakistani, Bangladeshi and Nepalese cuisine. Traditionally made out of cast iron, karahi look like woks with steeper sides.
Kettle, sometimes called a tea kettle or teakettle, is a type of pot, typically metal, specialized for boiling water, with a lid, spout and handle, or a small kitchen appliance of similar shape that functions in a self-contained manner.
Pressure cookers are used for cooking food more quickly than conventional cooking methods, which also saves energy. This process of cooking food, using water or other cooking liquid, in a sealed vessel—known as a pressure cooking, which does not permit air or liquids to escape below a pre-set pressure.
Roasting pan is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.
Tajine pot is a earthenware pot from North Africa in which the famous variations of Tajine is cooked. The ingredients are kept in this pot and the pot is placed on the coal fire or on a burner top. A similar dish, known as tavvas, is found in the cuisine of Cyprus.