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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 French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.