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Baking Dish
- is a type of dish for baking something.
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Baking Pan
- is designed for use in the oven (for baking) and encompass a variety of different styles of bakeware such as cake pans, pie pans, and loaf pans.
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Baking Sheet
- is a flat rectangular metal pan, often with at least one rolled-up edge, used for baking.
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Braising Pan
(Braiser) - is a large, wide and shallow, to provide space to cook a roast (chicken, beef, or pork).
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Cake Rack
- is a flat grid of closely spaced wire with formed feet, used for cooling baked goods.
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Casserole
- is a large, deep, covered pot or dish used both in the oven and as a serving dish.
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Cauldron
(Caldron) - is a large metal-made pot (kettle) for cooking and/or boiling over an open fire, usually attached to a hanger with the shape of an arc.
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Chip Pan
- is a deep cooking pan used to fry chips, where the pan is filled with oil or fat, and the sliced potatoes added.
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Colander
- is a type of sieve used in cooking for separating liquids and solids.
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Cookie Sheet
- is a cooking utensil consisting of a flat rectangular metal sheet used for baking cookies or biscuits.
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Cooling Rack
- is a flat grid of closely spaced wire with formed feet, used for cooling baked goods.
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Fryer
(Deep Fat Fryer, Deep-fat Fryer) - is a device to deep fry foods.
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Frying Pan
(Frypan) - is a pan used for frying, searing, and browning foods.
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Griddle
- is a flat plate of metal used for frying or grilling.
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Grill
- is a device or surface used for cooking food, usually fueled by gas or charcoal.
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Grill Pan
- is frypan that are ribbed, to let fat drain away from the food being cooked.
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Karhai
(Kadai, Tava) - is an Indian utensil for deepfrying ingredients.
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Muffin Tin
(Cup Muffin Tin) - is a pan in which muffins or cupcakes are baked.
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Pan
- is a broad, shallow container of metal, usually having sides flaring outward toward the top, used in various forms for frying, baking, washing
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Pot
(Crock Pot) - is a vessel with vertical sides about the same height as their diameter, used for simmering or boiling.
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Roasting Pan
(Roaster) - is a large, wide and shallow, to provide space to cook a roast (chicken, beef, or pork).
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Sauceboat
(Sauce-Boat ) - is a low, boat-shaped container for serving sauce or gravy, typically having a handle at one end and a long, wide lip at the other end.
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Saucepan
- is a vessel with vertical sides about the same height as their diameter, used for simmering or boiling.
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Saute Pan
- used for sauteing, have a large surface area, like a frypan, but with vertical sides, to prevent food from escaping during cooking.
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Sheetpan
- is a bakeware with large flat surfaces.
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Skillet
- is a pan used for frying, searing, and browning foods.
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Steamer
- is a cooking utensil that can be used to cook food by steaming it .
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Stockpot
- is a large pots with sides at least as tall as their diameter.
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Tin
- is a pan in which muffins or cupcakes are baked.
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Wok
- is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia.
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