There's a Pan for That

Ideal for frying, searing, and browning foods, skillets, and frying pans typically range in size from 8''–12''. They feature a long handle and a shallow bottom with gently sloping sides, making them easy to flip and turn food as it cooks.

Buying Tip: Choose a size that's a good match for the types of food you brown and fry the most.

A good option for boiling or simmering soup or water for pasta, saucepans typically range in volume from 1–5 quarts.

Buying Tip: If you typically prepare single servings of food, go with a saucepan on the smaller side. For families and larger portions, purchase a larger one. 

Featuring low sides perpendicular to the base, these pans provide one of the fastest ways to sauté and brown meat, fish, and vegetables. The low sides allow steam to easily escape and make it easy to flip and stir food.

Do a lot of simmering? Stockpots have sides that are as tall as their diameter or more, allowing soups and stews to simmer without reducing too much.

Buying Tip: Choose a size that suits your needs. Smaller stockpots are ideal for steaming, while larger ones are perfect for soups and pastas.

Enjoy the delicious slow-roasted flavor of chicken, beef, or pork with a roasting pan. Wide and shallow, these pans often come with a roasting rack.

Cook a wide range of food fast with our selection of indoor grilling products. Grill pans feature a ribbed cooking surface, leaving behind those signature grill marks. Plus, the smooth surface found on griddles makes them an ideal choice for omelets and burgers.

Join the tradition. The origin of the Dutch oven can be traced all the way back to the Netherlands in the early 1700s. Perfect for slow cooking stews, roasts, and casseroles on the stovetop or in the oven, Dutch ovens are heavy-duty cooking pots that come with a tight-fitting lid. 

Originating in China's Guangdong province, woks are a versatile cooking tool. Designed with a round bottom, they are ideal for cooking quickly over high heat. Woks can be used for stir-frying, steaming, pan-frying, poaching, braising, searing, and more.