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A fry pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used as a fry pan, it is designed for lower heat cooking methods, namely sautéing.

A Sauce Pan is a piece of cookware that functions as a small, deep pot for cooking liquids on a stovetop. This type of pan is deeper than a standard sauté pan or frying pan, but shallower than a stockpot. A sauce pan has a flat bottom and steep sides with straight edges like a pot, and a long handle like a pan.

A casserole (French: diminutive of casse, from Provençal cassa ‘pan’) is a variety of a large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a “casserole dish” or “casserole pan”, whereas the food is simply “a casserole”. The same pan is often used both for cooking and for serving.

A wok is a deep round-bottomed cooking pot that originated in China. It is common in China and similar pans are found in parts of East, South and Southeast Asia,[1] as well as being popular in other parts of the world.

Cookware Set is a food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware Set is used on a stove or range cooktop. Some utensils are considered cookware. There is a great variety of cookware Set in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning.
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