Dutch Oven

A round or oval, heavyweight pot with a domed cover. steep sides that range in depth from 2 to 4 3/4 inches and range in size from 2 quarts to 6 quarts. made from stainless steel, anodized aluminium and cast iron. used for pot-roasting, stewing, braising, boiling pasta and making soup. can be used on the stovetop and in the oven. popular cookware item used when camping. Some cast iron models have legs, making it easy to set the pot over coals or a campfire.

Electric Fondue Pot

consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues. may be filled with cooking oil, wine, cheese, chocolate, or other ingredients depending on the food to be prepared. The heat source melts or fully warms the contents so that food can be dipped into the pot and either cooked or coated with its contents. Typical foods that are dipped in fondue pots are small pieces of toast, bread, meat, fruits, or vegetables. They are dipped into the contents of the fondue pot and eaten as an appetizer or as part of a meal. fondue French "to melt.

Stock Pot

Stock pots range in size from six-qt. home stock pots to 200-qt. or larger commercial pots. thin, flat bottoms, tall sides and carbon steel or stainless steel construction make them ideal for boiling large amounts of seafood such as shrimp and crab or for making fish stews and chowders. often come with a flat lid and an inner strainer basket. The basket is most often used when frying whole turkeys.

Saucepan

A round pot with high straight sides and a flat bottom that is used for several purposes, such as cooking vegetables, heating soup, and making sauces. standard saucepan has straight sides but there are other styles available that are used for special purposes. Windsor (saucepan) has sides that flare out; Saucier has sides that are rounded. used to provide more exposed surface to speed up reducing a sauce by allowing more evaporation and they make it easier to stir and whisk food out of the corners. made of a sturdy material that is heat responsive, such as lined copper or stainless steel with an aluminium or copper core or bottom plate. available in several sizes. A small saucepan holds 1 to 1 quarts, a medium holds 2 quarts, and a large saucepan holds at 3 or more quarts. Most saucepans come with a snug fitting cover.

Bean Pot

deep, wide-bellied, short-necked vessel used to cook bean-based dishes. typically made of ceramic, though pots made of other materials, like cast iron, can also be found. narrow mouth of the bean pot minimizes evaporation and heat loss, while the deep, wide, thick-walled body of the pot facilitates long, slow cooking times.

Wok

pot with a rounded bottom and sloping sides, ideally suited for stir-frying. A large skillet is a fine substitute.

Roasting Pan

intended for roasting things (meat / vegetables) in an over or under a broiler).

Skillet/Frying Pan

This is one type of cookware that no kitchen should miss. This basic frying pan is a must in every kitchen. It is very versatile and can be also called an allpurpose pan.

Chefs Pan

not that deep but has rounded sides. also has a wide mouth and flat bottom. It can do the function of a sauce pan, frying pan and a skillet. You may use this pan for cooking risotto, stir-fry dishes, braised dishes and reductions.

Double Broiler

consists of two pans. One is a pan that can hold up to 2-3 inches of boiling water. The other pan is where you place and cook the food. This one is perfect for melting butter or chocolate, cook custard or cream and even for heating or reheating food.

Stir-fry Pan

very popular in Chinese cuisine. has deep, slanting sides that allow the food to slide back and forth. Food is cooked through very high heat thus stirring the food continuously until it is cooked.

Omelet Pan

was specifically designed for omelet cooking. The size of the omelet pan is perfect of cooking the right amount of omelet.

Braiser Pan

purposely made for braising food. has two (2) round handles on each side and a lid to seal in the liquid and moisture of the food.

Casserole Pan

exclusively made for baking casseroles. You may use this as a stovetop pan for sauting thus put it right into the oven then serve the freshly baked food immediately. You need not to take it off the pan since its design is appealing already.

Sauting Pan

designed for sauting purposes. has a large handle to be able to easily toss up food. also slightly deep to allow food to move around.

Baking Pan

Pans used to make baked items that come in a variety of shapes and sizes. may be round, square, rectangular, or novelty shapes. normally have short, straight sides. Pans that have a light finish, such as aluminum, are best for baking cakes; they tend to produce a lighter, delicately crusted cake. Dark metal pans and glass pans absorb heat quickly, and tend to produce a crisper, darker crust. Non-stick pans are the least desirable as they are normally dark and absorb too much heat which can result in the bottom and sides of the cake over baking before the middle is done. If using a dark metal or glass or non-stick pan you may want to reduce the oven temperature by 25 degrees to help minimize the cake from becoming overly-dark before they are done. Jelly roll pans should be heavy duty so the pan doesnt curl or warp in the oven from the heat.

Plastic Containers

easy to use food storage container preferred by most people. low density polyethylene formed into plastic bags or plastic boxes. Tupperware; Lock&Lock Most foods that are stored in plastic containers are lasagna, ready-to-eat meals and plastic containers are also used by people such as workers and students as alternative lunch boxes. can be used to be microwaved, but it depends if it has labels microwave safe. 5 or 6 gallon buckets, are the most popular types of containers used for bulk and large amounts of dry food storage. Buckets work great when used for storing bulk, dry, emergency foods: Wheat, Rice, Beans, Oatmeal, Flour and Sugar. Its not always good that food should be kept in plastic containers for a long time because of slow oxygen transmission and insect infestation so by using or adding oxygen barrier bags, plastic or metal it will keep the food safe.

Metal Containers

often used by professional cooks and chefs who needs to store food for a longer term storage or storage of items needing a higher degree of protection. biscuit tin. Some foods have acid in them like lemon, lime, tomatoes, etc and the acid may leach some metals out of metal containers. lead is no longer used in cans used to store food. On the other hand, tin, steel and aluminum have long histories of successful use in storing food. some metal storage containers are actually coated with lacquer on the inside to prevent food contacting the metal. Storing food in metal container can affect the taste of the food but not doesnt damage or harm consumers. Never cook acidic food in a copper pan, as copper is a poison.

Glass Containers and Canning Jars

Glass containers and jars are a good personal food storage container, but they must be handled with care, they don't handle hard bumps or being dropped. One great advantage of glass canning jars is the ability to be reused over and over again. Canning jars do require specialized canning equipment when using a steam or boiling-process to "bottle" the food for storage. When storing dry foods in glass jars or containers, it isn't necessary to use oxygen barrier bags; oxygen cannot permeate through glass the same as plastic. However, one can use oxygen absorbers and/or desiccant packets with dry foods in glass containers. It will help to keep foods fresh and give a longer shelf life.

Measuring Cups

Resembling pitchers with calibrated measurements of fluid ounces and cups printed vertically on their sides, the best liquid measuring cups are made of heatproof tempered glass. have pour sprouts in their rims opposite a comfortable handle and are available in a variety of sizes to suit your needs. A cup with a 2-cup (16fl oz/500 ml) capacity is the most versatile.

come in sets of graduated volumes , typically ranging from cup (2 fl oz /60 ml) to 1 cup (8 fl oz/250 ml). usually made of stainless steel, heavy duty plastic or polycarbonate with a straight rim that enables you to level the ingredient being measured for an accurate quantity.

Measuring Spoons

Set of measuring spoons typically include spoons in increments of teaspoons, teaspoon, 1 teaspoon and 1 tablespoon for measuring both dry and liquid ingredients. As with dry measuring cups, level off dry ingredients in the spoon with a flat edge for accuracy.

Kitchen Scales

A kitchen scales can be convenient especially for baking recipes, because it measures ingredients more accurately than measuring by volume. Choose a scale whether manual or digital, capable of weighing up to 10 pounds (5 kg) in increments no larger than ounce (7g) and that also provides corresponding metric measurements. The weighing bowl of a manual scale should be large enough to handle at least 2 cups (10 oz/315 g) of flour or an equivalent item. Digital scales should allow you to weigh ingredients in any bowl or container.

an essential part of a well stocked kitchen. They remind you when its time to check on food as it cooks to ensure it doesnt overcook or burn. Some cooks even like to wear a timer around their neck, less they get distracted by other household tasks.

Kitchen Timers

feature a digital display that beeps when the time is up. Some include multiple displays to help you keep track of the timing for more than one dish. Some sit on the counter, while others use a magnetic strip to stick to appliances.

typically spring activated models with dials that you turn to the desired length of time. When that time has elapsed the timer buzzes or rings like an alarm clock. They can be found in an array of colours.