Different Types of Pots and Their Uses

A skilled cook prepares food utilizing a large number of cooking methods, and a number of pots exist to accommodate the needs of any skilled culinary artist.

Braising and roasting pans

Braising and roasting are similar cooking methods which utilize the same type of pan. These pans are wide, long and shallow and allow for cooking roasts either on a stove top or oven. Pans for braising and roasting are manufactured of high-strength steel to prevent deformity under sustained high temperatures.

Pressure cookers

Pressure cookers use a locking lid to cook food, and this locking lid prevents any air and liquids from escaping the pot. As the pot heats, the liquid within begins to boil, building pressure. As the pressure within the pot increases, so does the boiling point of the liquids within, allowing water to be boiled at a higher temperature than normally allowed at ambient air pressure.

Stock pots and saucepans

Stock pots and saucepans are used for making sauces or for cooking soups and stews on a stove top, without the use of an oven. These types of pots are characterized by a depth at least equal to their width and operate under a vast array of temperatures, allowing for boiling or simmering of food without needing to change pots.

Pots are manufactured from a large array of materials and are useful for a number of liquid-based cooking methods. The selection of various cooking pots currently available allows cooks of all skill levels to prepare hearty, nutritious and flavorful foods using nothing more than a pot and a conventional stove.