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A brief
classification of pot and pan types
SAUTÉ PAN
A small pan with a long handle and a high, sloping rim.
The name is derived from the French verb “sauter” – meaning to fry quickly in a pan.
Sliced meat and vegetables or even apple slices are briefly tossed in butter in the sauté
pan. The shape of the pan is also perfect for caramelising and reducing liquids.
STEAMING INSERT
The perforated insert fits in the high casserole with the same diameter.
Liquid is brought to a boil in the pot. Vegetables, fish and poultry then cook gently
in the steaming insert in the rising steam.
SAUCEPAN
The small pan with the long handle is particularly practical and versatile.
Ideal for tossing and stirring food on the hob. The handle is useful for emptying
the contents and pouring off liquid.
STOCK POT
A tall pot for large volumes. Ideal for making meat, chicken and vegetable stock,
for soups and stews or even for spaghetti and dumplings.
HIGH CASSEROLE
A medium-high pot for larger volumes with lots of liquid. Particularly suitable for
blanching large vegetables such as cauliflower or broccoli. Also suitable for meat or
vegetable stews.
LOW CASSEROLE
A flat pot, ideal for braising. Liquid is added after the meat has been browned, and it then
cooks slowly in the closed pot at a low temperature, either on the hob or in the oven.
C OO KWA R E
Dish
by WMF
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