The following are different types of cookware and their uses:

1. Roasting and braising pans - used for roasting beef, chicken, and pork because of its spacious characteristics. This cookware is usually made from heavy metal components and can be used on top of a stove or in an oven.

2. Casserole pans -resembles Dutch ovens and roasters. They are usually made from Pyrex or glazed ceramics.

3. Dutch Ovens - deep and heavy pots with a lid that is made from cast iron. Cookware like this is used for stews, soups, and braised meats, requiring only low heat and slow cooking. Read more...

4. Frying pans - also known as skillets. It has shallow sides and a large heating surface. Some can be ribbed so as to drain the fat from the food.

5. Griddles - are used for grilling, frying, and making pancakes, waffles, crepes, etc. It can have a flat surface, a ribbed area, or even several square metal grooves.

6. Saucepans - are pots having a height that is almost equal to its width. Smaller ones have only one handle. As for the larger pots, they come with two handles.

7. Sauté pans - are similar to frying pans but have a larger surface. They are used for sautéing. Its sides are vertical so that the food will not be thrown out while cooking.

8. Stockpots - are large pots that come in several sizes to choose from and thus satisfying your specific needs. This kind of cookware can be big enough for dishes meant for a feast.

9. Woks - typically used for stir-frying, deep-frying, and steaming. They are wide bowl-shaped cookware. See also:
Cookware: What You Need and What You Don’t