Last Updated on November 6, 2026
This guide to the types of cookware explains every common pot and pan, what each material does well, and which sizes are worth owning. If you are building a kitchen from scratch, the starter set below covers almost every recipe; everything else is a specialty upgrade.
The short answer: a 10 or 12-inch skillet, a small nonstick pan for eggs, a 3-quart saucepan, a 5 to 6-quart Dutch oven and an 8-quart stock pot will handle 90% of home cooking.
Types of pots
| Pot | Common sizes | What it is for | Our guides |
|---|---|---|---|
| Stock pot | 6 to 20 qt | Stock, soup, pasta, canning, big batches | Stock pot sizes, what stock pots are for |
| Saucepan | 1 to 4 qt | Grains, sauces, reheating, boiling eggs | Saucepan sizes, best saucepan material |
| Dutch oven | 4 to 7 qt | Braises, stews, soup, no-knead bread | Dutch oven size chart, stainless vs cast iron |
| Braiser | 3 to 5 qt | Searing then slow-cooking with the lid on | Pans for braising, oven-safe braisers |
| Pasta pot | 6 to 12 qt | Pasta with a built-in strainer insert | Pasta cookers with strainer lids, pasta baskets |
| Double boiler | 1 to 3 qt | Melting chocolate, custards | Double boilers |
| Multipot | 6 to 8 qt | Pot with pasta and steamer inserts | How to use a multipot |
Sizing help: how big is a 6-quart pot, 5-quart pot size, 4-quart pot dimensions and how stock pots are measured.
Types of pans
| Pan | Common sizes | What it is for | Our guides |
|---|---|---|---|
| Skillet / frying pan | 8 to 12 in | Searing, sauteing, eggs; sloped sides | Types of frying pans, frying pan sizes |
| Saute pan | 3 to 5 qt | Straight sides for shallow frying and pan sauces | Saute pan sizes, 5-quart saute pans |
| Saucier | 2 to 3 qt | Rounded sides for stirring sauces and risotto | Saute pan vs saucier |
| Wok | 12 to 14 in | High-heat stir-frying | How to buy a wok, round-bottom woks |
| Crepe and omelet pans | 8 to 10 in | Thin batters and folded eggs | Omelette pan sizes, crepe pan sizes |
| Roasting pan | 14 to 18 in | Roasts, turkey, brisket | Shallow roasting pans, broiler vs roasting pan |
| Paella pan | 12 to 18 in | Wide, shallow rice dishes | Paella pan sizes |
Types of cookware by material
- Tri-ply (clad) stainless steel: an aluminum core sandwiched in steel heats evenly, goes in the oven and lasts for decades. The best all-rounder. Read stir-frying in stainless and eggs in stainless.
- Cast iron: heats slowly but holds heat, ideal for searing and baking. If your pan is flaking, see black coating coming off a cast iron skillet; for vintage pieces, antique Dutch oven identification.
- Enameled cast iron: cast iron with a glass coating, so it does not need seasoning and handles acidic food. The classic Dutch oven material.
- Carbon steel: lighter than cast iron and heats faster; the traditional wok material.
- Nonstick: easy release for eggs and fish. Keep it to low and medium heat, avoid metal utensils and replace it when the coating wears. For a no-PTFE option, see non-toxic crepe pans.
- Aluminum: light and fast-heating; hard-anodized aluminum resists scratches. Are bare aluminum pots safe? See are aluminum stock pots safe.
- Copper: the most responsive heat, at a premium price, and it needs polishing.
Choosing a stock pot specifically? Our guide to the best material for stock pots compares them in detail, and heavy-bottom stock pots explains why base thickness matters.
Types of cookware for your stovetop
Induction cooktops only work with magnetic cookware: if a magnet sticks firmly to the base, it will work (Consumer Reports explains the magnet test). Cast iron, carbon steel and most stainless steel are fine; aluminum, copper and glass need a bonded steel base. Glass and ceramic cooktops need flat, smooth bottoms that will not scratch.
- Best pots and pans for electric cooktops
- Best stock pot for a glass-top stove
- Best woks for induction
- Best omelette pan for induction
- Best crepe pan for induction
Pot and pan comparisons
- Skillet vs saucepan and saucepan vs pot
- Stock pot vs saucepan, vs saute pan, vs steamer and vs pressure cooker
- Saute pan vs braiser, vs sauteuse, vs casserole and chef pan vs saute pan
- Stir-fry vs pan-fry and what pan to use for stir-fry
Cookware for specific needs
- Lighter pans: lightweight pots and pans for seniors, for arthritis, saucepans for weak wrists and pans with removable handles.
- Starting out: pots and pans for college students and for a wedding registry.
- Easy cleanup: dishwasher-safe pots and pans.
- Splurges: the most expensive pots and pans.
Care, storage and lifespan
Good cookware lasts: stainless steel and cast iron for decades, nonstick for a few years. See how long pots and pans last and how long stock pots last. Cleaning guides: a burnt saucepan bottom, saucepans, omelet pans and enamel roasting pans. Short on space? Try organizing pots and pans in drawers or pot and pan storage.
Four pieces to build a starter set
If you are buying piece by piece rather than a boxed set, these four cover the core of the starter set above. We chose them for construction and value; prices change, so check the current listing.
Skillet: DELARLO 12-inch tri-ply stainless pan with lid
Fully clad 18/10 stainless steel, oven safe and induction compatible. The lid turns it into a shallow braiser for chicken thighs or greens.
- DELARLO 12 inch Stainless Steel Pan with lid’s 18/10 Stainless Steel Cooking Surface Won’t React with Food to Alter Natural Tastes, Delivers Fresh, Flavorful Results. Delarlo 12 inch Frying Pan also has More Surface Area than the Average 12 inch Skillet on the Market, Providing a Wider Cooking Space
- Delarlo 12″ Stainless Steel Pan Combines 18/10 Food Grade Stainless Steel, Tri-Ply Aluminium Core, And 18/0 Outer Stainless Steel. Delarlo Skillet Allows Heat To Pass Through The Entire Pan, Bottom To Sidewall, With Quick & Even Heat. Cooks Effectively With Medium-Low Heat And Helps Save Energy
- 12 Inch Skillet – Generous Space For Family MealsThis 12-Inch Pan Cooks 4–5 Pieces Of 4” Patties At The Same Time, Providing Ample Cooking Area For Family Meals, Batch Cooking, And Entertaining Guests With Ease.The Lid Can Be Placed On After Cooking To Keep Food Warm For A Period Of Time.
- Tri-Ply Stainless Steel Compatible With All Cooktops Up To 600℉, Glass Lid 300℉. Cooking With Medium-Low Heat Is Recommended. Please Refer To The Details Below For Specific Cooking Methods.
- DELARLO Tri-Ply 12inch Stainless Steel Pan with Lids Efficient Allows Heat to Pass Through the Entire Pan Fast. Please Do Not Heat the Empty Cooker. Suggest Cooking with Medium-Low Heat
Dutch oven: Amazon Basics 6-quart enameled cast iron
Six quarts is the sweet spot for stews, chili and a loaf of no-knead bread. Enameled, so there is no seasoning to maintain.
- OVEN SAFE DESIGN: Withstand temperatures up to 500 degrees Fahrenheit, making this enamel cast iron dutch oven suitable for various cooking methods
- EXCELLENT HEAT RETENTION: This heavy-duty cast iron pot with lid distributes heat evenly and is ideal for roasting, baking, sautéing, cooking, and more
- LASTING DURABILITY: The smooth enamel finish on this cast iron dutch oven with lid provides lasting strength
- MEDIUM SIZE: The 6 qt dutch oven with lid is ideal for serving 4-6 people, perfect for small casserole dishes, stews or roasts
- CLEANING INSTRUCTIONS: Hand wash this large dutch oven pot using warm, soapy water to maintain quality; avoid citrus-based cleaners and metal utensils to keep your enamel dutch oven pristine
Saucepan: MICHELANGELO 3-quart stainless saucepan
Three quarts handles rice, oatmeal, sauces and reheating soup. The tri-ply base spreads heat evenly so sauces do not scorch.
- PRACTICAL CAPACITY: The 3qt saucepan is a kitchen workhorse, perfect for handling larger cooking tasks. It’s great for preparing family-sized portions of soups, stews, or pasta sauces. Its larger capacity makes it versatile enough for both everyday cooking and special occasions.
- FOR ALL STOVETOPS: The durable, food-grade 18/10 stainless steel with triple-bottom construction is perfect for all stovetops, including induction, and can move directly from the stovetop to oven or the broiler. Oven safe up to 600°F, lids up to 350°F.
- ENJOY THE VIEW: The stainless steel saucepan has clear, tempered glass lid, which makes it easy to check the progress of your dish without losing heat.
- COMFORTABLE HANDLES: The double riveted, hollow construction stainless steel handles provide a cool touch and a secure grip.
- IMPROVED POURING: The flared edge of the 3qt sauce pan provides a drip-free pouring experience, allowing liquids to be poured pan-to-plate without messy spills or drips
Stock pot: Cuisinart Chef’s Classic 8-quart
Big enough for a pound of pasta or a batch of stock, small enough to store. Stainless steel with an aluminum-encapsulated base.
- EXCEPTIONAL DESIGN: Enjoy mirror finish, classic look and professional performance. Aluminum encapsulated base heats quickly and spreads heat evenly– eliminating hot spots
- PREMIUM COOKING: Stainless steel cooking surface does not discolor, react with food or alter flavors. Measurement markings for ease of use, drip free pouring, and flavor lock lid
- EXCEPTIONAL HANDLING: Cool grip handles are solid stainless steel riveted handles that stay cool on the stove top and provide a safe a solid grip
- CLEAN UP: Dishwasher safe for an easy clean up
- LIFETIME WARRANTY: Refer to user manual for troubleshooting steps and questions surrounding warranty policies – this product is BPA free
Frequently asked questions
What is the difference between a pot and a pan?
Pots have tall sides and are used for liquids (boiling, simmering, braising). Pans have low sides and are used for searing, frying and sauteing.
What is the healthiest cookware?
Stainless steel, cast iron, enameled cast iron and carbon steel have no coatings to wear off. If you use nonstick, keep it to moderate heat and replace it when it scratches.
Should I buy a cookware set or individual pieces?
Individual pieces usually give better value because sets often include sizes you will not use. Start with the five-piece core above and add as you need.
What size skillet is most useful?
A 12-inch skillet fits a family meal; a 10-inch suits one or two people. Most kitchens benefit from one of each.
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