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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.

A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried food from sticking to the pan, is heated until it is very hot before food is added to the pan.

To cook meat or fish in an uncovered frying pan at a high temperature with the use of little or no grease, pouring off fat as it builds up.

Typically made of cast iron but also available in other materials, this pan is built for the purpose of making individual servings of scones or cornbread.

Due to the difficulty in cleaning grill pans that contain ridges after they have been used for cooking, a custom formed cleaning utensil has been designed, referred to as a grill scrubber or grill sponge.

A medium depth skillet or pan, which has straight or rounded sides, a long handle, and a cover. It is generally made of a metal with a thick ground base that allows temperature changes to occur rapidly as the level of the heat applied to it is either increased or decreased.

A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven.

A sauce made from the juices left after pan-frying or sautéing food. It is served along with the food that was fried or sautéed.

A cooking utensil designed specifically for making the Danish pancake ball known as an aebleskiver, ebleskiver or apple dumpling.

A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

Also referred to as a Pancake Dispenser or Sauce Dispenser, this tool is used to dispense batters, sauces and frostings as they are being prepared to cook.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.