Pans are cooking utensils with flat bases and raised edges for frying, baking, making stir-fries, and much more. They have been around for almost forever.
Pans come in many forms, from shallow stovetop cookware to dishes designed for baking. Their construction and approved uses matter more than one general label.
Over time, they have evolved in size and shape to satisfy specific needs.
So, let us look at the different types of pans and what to use them for.
Frying Pan
You will find at least one frying pan in any kitchen. They are very popular because of their versatility and ease of use.
These pans have a wide and flat base, with slightly flared high sides.
They are used for various purposes ranging from sautéing vegetables and making stir-fries to shallow or deep-frying vegetables and meat.
The term “frying pan” can be used to describe pans made of different types of metals with different dimensions.
Here are some of the common materials used to make them.
- Cast Iron: Bare cast iron uses a seasoning layer to help food release and protect against rust. It retains heat well, but heating and browning still depend on the pan, burner and cooking method. Enameled cast iron has different care needs.
- Carbon Steel: Bare carbon steel also needs a maintained seasoning layer. It can be relatively light, but compare the actual pan’s weight and follow its heat and care instructions.
- Stainless Steel: Uncoated steel is not a manufactured nonstick surface. Weight, heating and dishwasher permission depend on the product’s construction and instructions.
- PTFE Nonstick: PTFE is the polymer used in many nonstick coatings; PFOA is a different substance, not an alternative coating name. Protect the finish and check the exact pan’s heat limits and dishwasher instructions.
- Ceramic-Coated: These metal pans have a manufactured ceramic nonstick surface and come in various colors and constructions. The coating alone does not establish weight, durability or compatibility with a particular cooker.
Other materials used to construct pans are anodized aluminum, copper, and aluminum.
You can also find tri-ply and multi-ply heavy-duty metal frying pans.
Griddle Pan
Griddle pans have a broad cooking surface and shallow edges. Sizes vary; use one across two burners only if both the pan and stove instructions permit it.
The large surface area makes it possible to cook a variety of dishes in this pan. You can use it to make pancakes, burgers, bacon, fried eggs, and more.
Griddle pans are usually made of heavy metals like cast iron. But you can find non-stick versions too.
Roasting Pan
Roasting pans, as the name suggests, are used for roasting ingredients in the oven. They are widely used to cook poultry and meat.
These pans come in different shapes and can be made of different metals. They are rectangular and flat with raised edges.
You can find roasting pans that are deep enough to hold an entire Thanksgiving turkey or large meatloaf.
Saucepan
Saucepans have a flat base and high edges. The sides are higher than regular frying pans, sauté pans, and griddles. Hence it can hold liquids.
Saucepans are used to make stocks, sauces, and stews.
Deep saucepans are also suitable for making soups. These pans resemble stockpots but come with a long handle instead of handles on the side.
Saucepans make it easy to prepare sauces for pasta. You can also use them to prepare small portions of soup.
Skillet Pans
Skillet and frying pan are often overlapping names. Side height, depth and material vary by product rather than following a universal distinction.
A suitable skillet can fry, sear or sauté food. Deeper versions can also hold liquid for particular recipes.
Bare iron or carbon steel needs a maintained seasoning layer for food release. Check the exact pan before using it in an oven, grill or open fire; the word skillet does not establish permission.
Deep Skillet Pans
The size and dimensions of a deep skillet fall between that of a frying pan and a saucepan. It has high sides to hold more liquid.
So deep skillets are ideally suited for braising meat and cooking vegetables or fruits in liquid.
You can use them for preparing or simmering liquid-based dishes like curries and gravies, apart from using them for frying and sautéing.
Sauté Pan
A sauté pan looks like a frying pan, but it has straight and raised edges. The edges are not angled like a frying pan.
Straight sides can help contain ingredients and reduce spills, but they do not prevent all oil splatter.
These pans are also good for sauteing green vegetables like kale and spinach that reduce in size after cooking.
Sauté pans are good for poaching eggs, sauteing vegetables, and sauce reduction. They usually come with a lid.
So you can close the pan after adding the ingredients to let them steam.
Wok
A wok is a Chinese pan that is widely used in Asian cooking for tossing and mixing.
The pan has a very small circular base with high edges. It’s quite big and can hold a large quantity of ingredients.
The unique shape of the pan makes it easy to move the ingredients around quickly and toss them up and down.
Woks are the best types of pans to mix ingredients for fried rice and stir-fries.
Carbon steel is usually used to construct woks. However, there are woks made from non-stick and stainless steel too.
The walls are not too thick, so the sides heat up well and speed up the cooking process.
Traditionally, woks either have handles on either side or have a single long handle.
The ones with single long handles are easy to handle only when the pan size is small.
The bigger it becomes, the more difficult it is to lift and move with a single handle.
Paella Pans
A paella pan is used to make paella, a Spanish rice dish associated with Valencia. Its wide, shallow shape spreads the rice over a broad cooking surface.
Paella pans come in different materials and weights. Cast iron is not the defining material, and no pan construction guarantees that rice will never burn.
Follow the recipe’s heat, liquid and stirring directions. Do not treat tossing the pan as a requirement for making paella.
Muffin and Cake Pan
These pans are used for baking. They are made of materials that can withstand high temperatures and can go in the oven.
Muffin pans usually have multiple wells in the base to hold individual muffins. Meanwhile, cake pans may have a fixed or detachable base.
Use the pan size and fill level stated in the recipe, leaving room for the batter to rise. Half-full is not a universal rule for cakes and muffins.
