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1) Any of a variety of different cooking utensils that are built with a flat bottom and raised sides to hold or prepare food ingredients.

There are several types of pans designed specifically for making omelets. A traditional omelet pan is made with low curved edges and a wide diameter bottom to enable the omelet to be rolled easily.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A heavy-walled baking pan formed with a decorative indented curvature and a hollow tube in the center.

A Pot or Pan used for cooking that contains a basket for holding foods to be blanched. The foods are placed in the basket which is then lowered into the pot filled with water that will be heated for the blanching, boiling, or steaming process.

Often considered to be a spatula without a handle, the Pot or Pan Scraper is made to assist with the cleaning of contents remaining in pots, pans, bowls, dishes, plates, and other kitchen ware.

Similar to a muffin pan or tin, this type of bakeware is lower in height and is made specifically for the shorter biscuit made from bread dough.

Constructed of a heavy cast iron or a coated aluminum surface, this type of pan is made for baking shortbread cookies.

A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally to be baked into baguettes.

A round pan, with tall, straight sides that are removable. The removable sides aid in removing cakes that would otherwise be difficult to remove, such as cheesecakes and tortes.

A pan or bowl made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared.

A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a breath freshener for use after consuming highly spicy meals.

A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking.

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 muffin tin that has shallow cups that are approximately 1/2" deep. If you prefer the crusty top of the muffin, this pan will produce basically just the top of the muffin.

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 cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

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 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.