Editing Cookware and bakeware (section)

==Types of cookware and bakeware==
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The size and shape of a cooking vessel is typically determined by how it will be used. Intention, application, technique and configuration also have a bearing on whether a cooking vessel is referred to as a pot or a pan. Generally within the classic ''[[batterie de cuisine]]'' a vessel designated "pot" is round, has "ear" handles in diametric opposition, with a relatively high height to cooking surface ratio, and is intended for liquid cooking such as stewing, stocking, brewing or boiling. Vessels with a long handle or ear handles, a relatively low height to cooking surface ratio, used for frying, searing, reductions, braising and oven work take the designation "pan". Additionally, while pots are round, pans may be round, oval, squared, or irregularly shaped.

===Cookware===
{{Redirect |Caldero|the geological term|Caldera}}

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* Braising pans and roasting pans (also known as "braisers", "roasters" or rondeau pans) are large, wide and shallow, to provide space to cook a roast (chicken, beef or pork). They typically have two loop or tab handles, and may have a cover. Roasters are usually made of heavy-gauge metal so that they may be used safely on a cooktop following roasting in an oven. Unlike most other cooking vessels, roasters are usually rectangular or oval. There is no sharp boundary between braisers and roasters – the same pan, with or without a cover, can be used for both functions. In Europe, clay roasters <!-- Commenting out lang templates, as it is breaking the page. If you can figure it out without breaking the page, please fix and remove comment markup ({{lang-sv|[[:sv:Lergryta|Lergryta]]}}, {{lang-de|[[:de:Römertopf|Römertopf]]}}, {{lang-sl|[[:sl:Rimski lonec|Rimski lonec]]}}) --> remain popular because they allows roasting without adding grease or liquids. This helps preserve flavor and nutrients. Having to soak the pot in water for 15 minutes before use is a notable drawback.
* Casserole pots (for making [[casserole]]s) resemble roasters and Dutch ovens, and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in ovens or on stovetops. Casseroles are often made of metal, but are popular in glazed ceramic or other vitreous material as well.
* Dilipots are long thin pots created to sanitize with boiling water.
* [[Dutch oven]]s are heavy, relatively deep pots with heavy lids, designed to re-create oven conditions on stovetops or campfires. They can be used for [[stew]]s, [[braising|braised meats]], soups and a large variety of other dishes that benefit from low-heat, slow cooking. Dutch ovens are typically made from [[cast iron cookware|cast iron]] or [[Clay pot cooking|natural clay]] and are sized by volume.
* A [[Wonder Pot|wonder pot]], an Israeli invention, acts as a Dutch oven but is made of aluminium. It consists of three parts: an [[aluminium]] pot shaped like a Bundt pan, a hooded cover perforated with venting holes, and a thick, round, metal disc with a centre hole that is placed between the wonder pot and the flame to disperse heat.
* [[Frying pan]]s, frypans or skillets provide a large flat heating surface and shallow, sloped sides, and are best for [[pan frying]]. Frypans with shallow, rolling slopes are sometimes called [[omelette]] pans. Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally sized by diameter (20–30&nbsp;cm).
* Spiders are skillets with three thin legs to keep them above an open fire. Ordinary flat-bottomed skillets are also sometimes called spiders, though the term has fallen out of general use.<ref>{{cite web|url= http://journalofantiques.com/2001/columns/hearth-to-hearth/hearth-to-hearth-theres-history-in-your-frying-pan/|title= Hearth to Hearth: There's History In Your Frying Pan|publisher= The Journal of Antiques and Collectibles|first= Alice|last= Ross |date= 20 January 2001|access-date= 19 April 2017}}</ref>
* [[Griddle]]s are flat plates of metal used for frying, grilling and making pan breads such as [[pancakes]], [[injera]], [[tortillas]], [[chapatis]] and [[crepes]]. Traditional iron griddles are circular, with a semicircular hoop fixed to opposite edges of the plate and rising above it to form a central handle. Rectangular griddles that cover two [[stove]] burners are now also common{{quantify|date=March 2020}}, as are griddles that have a ribbed area that can be used like a grill pan. Some have multiple square metal grooves enabling the contents to have a defined pattern, similar to a [[waffle maker]]. Like frypans, round griddles are generally measured by diameter (20–30&nbsp;cm).
** In Scotland, griddles are referred to as ''girdles''. In some Spanish-speaking countries, a similar pan is referred to as a [[comal (cookware)|''comal'']]. [[Crepe]] pans are similar to griddles, but are usually smaller, and made of a thinner metal.
* Both griddles and frypans can be found in electric versions. These may be permanently attached to a heat source, similar to a [[hot plate]].
* [[Saucepan]]s are round, vertical-walled vessels used for [[simmer]]ing or [[boiling]]. Saucepans generally have one long handle. Larger pans of similar shape with two ear handles are sometimes called "sauce-pots" or "[[soup]] pots" (3–12 litres). Saucepans and saucepots are denominated by volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape, they are generally lighter. Very small saucepans used for heating milk are referred to as "milk pans" - such saucepans usually have a lip for pouring heated milk.
** A variation on the saucepan with sloping sides is called a "Windsor", "''evasee''" or "''fait-tout''", and is used for evaporative reducing. Saucepans with rounded sides are called "''sauciers''" which also provide more efficient evaporation and generate a return wave when shaken. Both flared saucepan variations tend to dry or cake preparations on their walls, and are less suited to starch-thickened sauces than standard saucepans.
* {{anchor|Sauté pan}} [[Sauté pan]]s, used for sautéing, have a large surface-area and relatively low sides to permit rapid evaporation and to allow the cook to toss the food.  The word ''sauté'' comes from the French verb ''sauter'', meaning "to jump". Sauté pans often have straight vertical sides, but may also have flared or rounded sides.
* [[Stockpot]]s are large pots with sides at least as tall as their diameters. This allows [[stock (food)|stock]] to simmer for extended periods of time without major reducing. Stockpots are typically measured in volume (6–36 L). Stock pots come in a large variety of sizes to meet any need from cooking for a family to preparing food for a banquet. A specific type of stockpot exists for lobsters, and Hispanic cultures use an all-metal stockpot, usually called a ''caldero'', to cook rice.{{sfn|Albala|2011|p=}}{{page missing|date=October 2021}}
* [[Wok]]s are wide, roughly [[bowl (vessel)|bowl]]-shaped vessels, with one or two handles at or near the rim. This shape allows a small pool of [[cooking oil]] in the centre of the wok to be heated to a high temperature using relatively little fuel, while the outer areas of the wok are used to keep food warm after it has been fried in the oil. In the [[Western world]], woks are typically used only for [[stir-fry]]ing, but they can be used for anything from steaming to [[deep frying]].

===Bakeware===
{{Redirect|Cake Tin|the sporting venue known as "The Cake Tin"|Wellington Regional Stadium}}
{{See also|Mold (cooking implement)}}
Bakeware is designed for use in the [[oven]] (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and [[bread pan]]s.

* Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking [[cheesecake]]. Another type of cake pan is a [[muffin tin]], which can hold multiple smaller cakes.
* [[Sheet pan]]s, [[cookie]] sheets, and [[Swiss roll]] tins are bakeware with large flat bottoms.
* Pie pans are flat-bottomed flare-sided tins specifically designed for baking [[pies]].

<gallery mode="packed">
File:Pyrex-roaster.jpg|A [[Pyrex]] chicken roaster
File:Romertopf.jpg|''[[Römertopf]]''
File:Wonder Pot cake.jpg|A [[Passover]] brownie cake baked in a [[Wonder Pot|wonder pot]]
File:Pfanne (Antihaftbeschichtung).jpg|Large and small [[skillet]]s
File:Electric griddle.jpg|Electric griddle with temperature control
File:copper-saucepot.jpg|A copper saucepot (stainless lined, with cast iron handles)
File:Angel Food Cake Pan.JPG|Angel food [[cake pan]]
File:Pizza crimped in a springform pan.jpg|A springform pan with pizza
File:Moule à kouglof.JPG|A ''[[gugelhupf]]'' from [[Alsace]], [[Unterlinden Museum]]
</gallery>