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stir-fry pan, stirfry pan,

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.

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.

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

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.

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 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.

A variety of cookware used for all types of food preparation, such as boiling, frying, sautéing, baking, broiling, and roasting of foods.

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.

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.

chefs pan,

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.

Also referred to as a grill or pan thermometer, this utensil is used to determine the level of heat for accurate temperatures when grilling, searing or pan frying.

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 baking pan commonly found in every kitchen. Cake pans can be round, square, or rectangular and are available in several sizes.

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 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 round or oblong shallow pan with smooth or fluted sides. Some varieties of the pans contain removable bottoms so the contents can be removed easily and cleanly, while retaining the shape created by the fluted sides of the pan.

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.