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

A cooking utensil that is traditionally a cast iron, short walled pan that is used to prepare searing hot ingredients such as meat, seafood, fish, and vegetables for making fajitas or quesadillas.

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 cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

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 small ball of dough that can be fried in a skillet or deep-fried, but is more often poached in a liquid such as a stew or broth.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

A type of spatula that is typically used to remove items that are being cooked from pots, pans, skillets, and other bakeware.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.

A round flat cake, which is well known as a breakfast food, but is also enjoyed by many for lunch and supper.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

A potato dish originating from Switzerland that is traditionally made with boiled potatoes that are grated and fried.

1) A term used to describe soft or rendered animal fat or animal fat products such as lard or butter.

Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape.

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

The process of cooking food quickly on a high heat setting in order to create a thick, flavorful crust on all of the surfaces of the items being cooked.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.