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A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

stir-fry pan, stirfry pan,

A flat or round-bottomed pan that is shaped to effectively cook a thin crêpe. A flat-bottomed pan may be 8 to 10 inches in diameter with short side walls.

A deep baking pan that has a hollow tube in the center, which allows for more uniform baking. A tube pan is used for baking cakes such as angel food and sponge cake and may also be called an angel food cake pan.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven. There are many sizes and depths available, but the most common sizes is 9 x 13 x 2 inches.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

chefs pan,

A round pan with scalloped edges that is used to form a soft tortilla into a tortilla shell to make taco salads, creative desserts or similar recipes.

A piece of cookware, often referred to as a riffle pan, that is used to grill foods in the kitchen using stovetop burners.

A flat-bottomed pan, most often round in shape, with shallow, flared sides that may be slightly curved.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

A French word used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

Constructed like a traditional loaf pan, this type of pan is made to allow fat and drippings to be removed as the loaf bakes.

A small sized pan that that is used for baking loaves of bread or meat loaves in smaller portions. Commonly sought for making gift loaves of sweet or traditional breads as well as for making fresh portions to be served for one or two during a dinner, Mini Loaf Pans are approximately 5 to 6 inches in length and 3 inches in width.

A type of pan that is made specifically for braising foods. Available in several different sizes, this pan is round, contains a lid, and has two small round handles opposite each other.

A baking pan, rectangular in shape and deep walled, that is used to bake a single loaf of bread or various types of meat loaves.

A flat-bottomed pan with shallow sides that are slightly curved. They are made of various materials, such as copper, cast-iron and aluminum, and some have a non-stick coating applied, which makes for easy cleanup.