Cooking utensils are made of materials that do not melt easily, used for cooking, also known as cookware (word web dictionary)

1. COOKING UTENSILS

2. 1. CAST IRON SKILLET
A very heavy, thick bottomed frying pan used
for pan frying when a very steady, even heat is
needed
common.wikipedia.com

3. 2. CASSEROLE PAN
A covered utensil of oven – proof pottery, metal
or glass with one or two handles wherein food
may be baked and served; mostly used on top
of the stove.
Sizes: 1 quart, 1 ½ quarts, 2 quarts, 2 ½ quarts
and 3 quarts

4. 2. CASSEROLE PAN
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5. 3. RONDEAU AND BRASIER
A RONDEAU is a wide, fairly shallow pot, usually
with two loops handles.
Used for both stovetop and oven cooking. When
made from cast iron, these pots are frequently
known as ‘Griswold's’.
A BRASIER is similar to RONDEAU and may be
square instead of round
Sizes: 11-30 quartz or litres

6. RONDEAU and BRASIER
RONDEAU
BRASIERthesprucceats.com
pinterest.com

7. 4. BAIN MARIE PAN OR BAIN MARIE INSERT
Tall cylindrical stainless steel containers used
to store and hold food in water bath
Sizes: 1 -36 quarts or litres
ezonetrading.co.uk
corecatering.co.za

8. 5. CHAFING DISH
A small portable bain-marie used to keep food
warm for use at the table; may be electric or
alcohol burning
sprugbenshy.eu

9. 6. COCOTE
A French casserole, usually a shallow
earthenware, cast iron, or porcelain dish with a
tight – fitting lid
m.ebay.ph

10. 7. DOUBLE BOILER
Two nested handled saucepans equipped with a
single cover which is used to cook food over
boiling or simmering water or for the purpose
of keeping food warm. The lower section holds
the boiling water while the upper section holds
foods that must be cooked at low temperature
and cannot be cooked over direct heat like
cream sauce and custards, or melting
chocolates
Sizes: 11-30 quarts or litres

11. DOUBLE BOILER
quizlet.com

12. 8. NON – STICK PANS
Pans known by various brand names like Teflon
and Silverstone, with very slippery finish, but
once that requires a lot of care because it is
easily scratched
en.wikipedia.org

13. 9. STOCKPOT (MARMITE)
A special metal or earthenware pot with a lid
and handles used for long, slow cooking usually
8-12 ounces in capacity
pinterest.co.kr

14. 10. STOCK POT
A large, cylindrical, deep, straight – sided pot
for preparing stocks and simmering large
quantities of liquids; usually kept simmering all
the time and cleaned out and replenished on a
regular basis
amazon.com

15. 11. BEAN POT
A heavy, covered crockery pot made of crude
material used in the slow cooking of beans
etsy.com

16. 12. SAUCE PAN
Has straight or slightly flared sides and a single
long handle. It may also have double boiler or
steamer inserts.
A medium – deep cooking utensil with one long
handle and slightly rounded bottom used with
or without a cover available in varying sizes
from 1 ½ to 15 quarts or litres
independent.co.uk

17. 13. SAUCE POT
A round pot of medium depth similar to stock
pots, although not as large with straight sides.
It has two loops – style handles for lifting, it is
more shallow, thus making the stirring or
mixing process easier, used for sauces, soups
and other liquids.
Sizes: 6-60 quarts or litres
siter.google.com

18. 14. STEW POT
A large cooking vessel with a tight – fitting lid
to stew varied food materials
alieexpress.com

19. 15. TEAPOT
A heating vessel with a spout wherein tea is
steeped and from which it is served
en.wikipedia.org

20. 16. BUTTER MELTER
A small heavy pot to melt butter.
pinterest.com

21. 17. DUTCH OVEN
A deep metal cooking pot equipped with a tight
– fitting cover used to cook pot roasts and
stews.
wasserstrom.com

22. 18. EGG POACHER
A miniature Bain Marie with an upper dish
containing indentations each sized to hold an
egg or contains a separate device for poaching
amazon.com

23. 19. FISH BOILER
A long narrow kettle with cover suitable for
cooking whole fish
amazon.co.uk

24. 20. GRIDDLE
A flat, smooth, heated surface wherein foods
like pancakes, burgers, and other meats and
eggs requiring less oil are directly cooked;
available as separate units or as part of a range
top
common.wikipedia.com

25. 21. HIBACHI
An oriental type of grilling device consisting of
a compartment that holds hot coals and a
removable grill on top
kk.org

26. 22. OMELET PAN/CREPE PAN
A heavy – based frying pan usually of cast iron
or copper, with rounded sloping sides used
exclusively for omelette and never washed
after use but cleaned with absorbent paper.
The omelette pan/crepe pan is a shallow skillet
with very short, slightly sloping sides.

27. OMELET PAN/CREPE PAN
common.wikipedia.com

28. 26. ROASTING PAN
A large rectangular pan, deeper and heavier
than an ordinary baking pan used to roast
meats and poultry
A heavy pan with or without a rack or cover
en.wikipedia.com

29. 23. ROASTER PAN
A heavy pan with or without a rack or cover
that goes with it, used for roasting meats,
poultry and even fish
roaster
en.wikipedia.com

30. 24. SNAIL PAN
A pan containing 6 – 12 depressions or
indentures used for cooking and serving snails
cookstore.ca

31. 25. WAFFLE IRON
A utensil to cook waffles, having two thick
metal plates hinged along one edge with
handles at the opposite edge and with heated
indented mating surfaces which give the
characteristic appearance in waffles; may be
electric or manual
alibaba.com

32. 27. SAUTE PAN
A sauté pan is frequently called as sauté use or
a sautoir. A sauté use is a wide, shallow pan
with sloping sides and a single long handle. A
sautoir has straight sides and a single long
handle; it is often referred to as a skillet
amazon.com

33. 28. TIERED STEAMERS
Are a set of stacked pots or bamboo baskets
with tight fitting lids. The upper pot has a
perforated bottom and is placed over the
second pot, which is filled with boiling or
simmering water.
walmart.com

34. 29. WIRE BASKET
A small wire utensil for shaping and frying
foods in deep fat or small wire basket used to
suspend foods for deep fat frying
amazon.com

35. 31. STIR FRY PAN (WOK)
A shallow pan with sloping sides and a double
handle
stir fry pan (wok)

36. 31. FRYING PAN
A thick bottomed pan used for pan or deep pan
frying when a very steady even heat is needed
amazon.com

37.  REFERENCES:
 The American Culinary Federation, CULINARY
ESSENTIALS, Pearson Education 2006, pp. 113-121
The Maya Kitchen, Food Service and Catering
Management , Liberty Commodities Corp., 2004, pp. 1-4