1. Pots, Pans, and Containers
Uses of Pots and Pans
Saucepot: similar to a stockpot but shallower; used for soups, sauces, and other liquids.
Sizes: 6-60 quarts (liters)
Brazier/Rondeau : a round, broad, shallow, heavy-duty pot; used for browning, braising, and stewing meats. Stelly’s- “Braising pot”
Sizes: quarts (liters)

2. Pots, Pans, and Containers
Uses of Pots and Pans
Double Boiler: a pot with two sections.
The lower section holds boiling water.
The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat.
Size of top section: 4-36 quarts (liters).

3. Pots, Pans, and Containers
Uses of Pots and Pans
Pasta pot: Four individual baskets
Used to “Refresh” cold already cooked pasta.
Batch cooking – keeps pasta fresh for the line and Saves time.

4. Pots, Pans, and Containers
Uses of Pots and Pans
Saucepan: may have straight or slanted sides; used for general rangetop cooking.
Sizes: quarts (liters)
Straight-Sided Sauté Pan/Sautoir : used for browning, sautéing, and frying; also used for cooking sauces and other liquids when rapid reduction is required.
Sizes: inches ( mm) deep; inches ( mm) in diameter