Used to bake and serve main dishes and desserts.

may go from freezer-to-oven. Used to bake and serve main dishes and desserts.

Used to cook and melt foods that scorch easily, such as sauces, chocolate, custard, butter, etc.

Used to cook large amounts or sizes of foods on the range or in the oven.

small handles on each side with a lid; vary in size from 3 – 20 quarts. Used to cook large amounts or sizes of foods in liquid on a range.

Used to cook large amounts or sizes of foods on the range or in the oven.

Used to cook and melt foods that scorch easily, such as sauces, chocolate, custard, butter, etc.

small handles on each side with a lid; vary in size from 3 – 20 quarts. Used to cook large amounts or sizes of foods in liquid on a range.

vary in size from 3 – 20 quarts. Used to cook large amounts or sizes of foods in liquid on a range.

Used to cook and melt foods that scorch easily, such as sauces, chocolate, custard, butter, etc.

Used to cook large amounts or sizes of foods on the range or in the oven.

Sauté pans are uncovered skillets with narrow bottoms and sloping sides. Used to brown and fry foods.

Used to steam vegetables to retain nutrients.

vary in size from 3 – 20 quarts. Used to cook large amounts or sizes of foods in liquid on a range.

Used to cook large amounts or sizes of foods on the range or in the oven.

Used to steam vegetables to retain nutrients.

Used to cook foods in liquid on a range.

Used to cook and melt foods that scorch easily, such as sauces, chocolate, custard, butter, etc.

range in size from ½ - 4 quarts. Used to cook foods in liquid on a range.

Used to steam vegetables to retain nutrients.

Used to cook large amounts or sizes of foods in liquid on a range.

Used to lift and serve sauces, soups, stews, gravies, salad dressings, and punches.

Used to cook foods in liquid on a range.

Used to hold baked goods and hot pans off counter/table tops, preventing scorching; allows air to circulate around foods so it cools quickly.

Used to steam vegetables to retain nutrients.

Used to hold baked goods and hot pans off counter/table tops, preventing scorching; allows air to circulate around foods so it cools quickly.

Used to cook large amounts or sizes of foods in liquid on a range.

Used to quickly fry foods in a very small amount of fat.

Used to brush pastry and other foods with butter or sauces; removing crumbs from cakes before frosting.

Used to lift and serve sauces, soups, stews, gravies, salad dressings, and punches.

Used to steam vegetables to retain nutrients.

Used to brush pastry and other foods with butter or sauces; removing crumbs from cakes before frosting.

Used to quickly fry foods in a very small amount of fat.

Used to protect hands while handling hot bake ware and cookware.

Used to lift and serve sauces, soups, stews, gravies, salad dressings, and punches.

Used to protect hands while handling hot bake ware and cookware.

Used to turn meats and fried foods; griping and lifting bulky foods

Used to lift and turn foods, such as cookies, meat, fish, pancakes, and eggs.

Used to quickly fry foods in a very small amount of fat.

Used to turn meats and fried foods; griping and lifting bulky foods.

Used to lift and turn foods, such as cookies, meat, fish, pancakes, and eggs.

Used to brush pastry and other foods with butter or sauces; removing crumbs from cakes before frosting.

Used to quickly fry foods in a very small amount of fat.

Used to lift and turn foods, such as cookies, meat, fish, pancakes, and eggs.

Used to cook slowly for several hours; convenient for one-dish meals.

Used to turn meats and fried foods; griping and lifting bulky foods.

Used to protect hands while handling hot bakeware and cookware.

Used to cook slowly for several hours; convenient for one-dish meals.

Skillets are used to fry, bake, roast, panbroil, stew or simmer food.