This glossary gives short, plain definitions of common cookware terms, so product descriptions and recipes are easier to follow. Terms are grouped by pan parts, pan types and heat words.
Parts of a Pan
- Base: The flat bottom of the pan that touches the heat. Its flatness and thickness affect how it sits on a burner.
- Sidewall: The side of the pan. Straight sides hold more; sloped sides make tossing and flipping easier.
- Rim: The top edge. A flared rim helps with pouring.
- Helper handle: A small second handle on larger pans that makes lifting easier.
- Rivet: A metal fastener that joins a handle to the pan body.
- Lid: A cover that traps heat and moisture. Some have a vent hole for steam.
Types of Pan
- Skillet or frying pan: A wide pan with low, sloped sides, used for searing and frying.
- Saute pan: A wide pan with tall, straight sides and a lid, useful for cooking with some liquid.
- Saucepan: A deep pan with a long handle, used for sauces, grains and small batches of liquid.
- Stockpot: A tall, large pot for soups, stock and boiling pasta.
- Dutch oven: A heavy pot with a tight lid, used on the stove and in the oven.
- Griddle: A flat cooking surface, sometimes with a low rim, for pancakes and similar foods.
Heat and Surface Words
Several terms describe how a pan behaves or how it is treated. Examples help here.
- Induction-compatible: Works with induction cooktops, which need a magnetic base. A magnet that sticks to the base is a simple home check.
- Oven-safe: The maker states that the pan can go in the oven, usually up to a stated temperature. Check the guide for the limit, including the lid and handle.
- Nonstick: A coating that helps food release. It usually needs gentle utensils and care.
- Seasoning: A baked-on layer of oil on some iron pans that builds a slick surface.
- Enamel: A glassy coating fused to metal, often on cast iron.
- Fond: The browned bits left in a pan after searing, used to build sauces.
Cooking Method Terms
| Term | Meaning |
|---|---|
| Sear | Brown the surface of food over high heat |
| Saute | Cook quickly in a little fat, moving the food |
| Simmer | Cook in liquid with small, gentle bubbles |
| Deglaze | Add liquid to loosen browned bits |
FAQ
What does gauge mean on a pan?
It describes metal thickness in some listings. Makers use different systems, so check the maker’s guide.
Is a Dutch oven the same as a stockpot?
No. A Dutch oven is shorter and heavier, while a stockpot is taller and usually lighter.
The Short Version
Know the parts, the pan types and the heat words, and product listings become much easier to read. When a term is unclear, check the maker’s guide.
