Dictionary of cookware

What is a casserole again? And what is the difference between a schnitzel pan and a normal frying pan? Here are the answers.

Baking tray

A baking tray 3.0, because a baking tray is coated and therefore requires no baking paper or no/hardly any fat. We have baking trays in all standard sizes.

Braising pan

In contrast to the frying pan, the braising pan has a considerably higher rim so that liquid can be added easily. It is primarily used on the hob, but is also suitable for the oven, depending on the type of handle and lid.

Casserole

A casserole is a pot with a large base and flat rim that is particularly suitable for braising or roasting meat. Another word for roasting pan or casserole. The word comes from the French word for pot (casserole). Casseroles usually have handles.

Crêpe pan

A crêpe pan is a pan that has a very low rim so that the wafer-thin crêpes can be turned easily.

Corner pan

The corner pan is a frying or grill pan that is not round but square. This makes it possible to fry or grill more food at the same time with cast aluminum cookware. Due to the good conductivity of the material, the corners are heated just as much as the middle area of the pan. Even if the square pan is placed on a round hotplate.

Cooking pot

The mother of all pots - a pot in which food is prepared.

Egg pan  

If you want well-formed small omelettes or fried eggs, you can't go past the hollow pan. The 4 wells make it possible to make evenly shaped pancakes and the like.

Fish pan

This pan is distinguished by its shape: it is oval. This enables the preparation of food that is more elongated - such as fish or schnitzel. As with the corner pan, the base of the pan is heated even when it is not in direct contact with the heat source (of course, this only applies to cast aluminum pans).

Frying pan

The name says it all - although the frying pan can sometimes also be used for grilling. The classic frying pan is usually rather flat so that the food can be turned easily. It is wide open and in most cases has a handle. There are subtypes of frying pan, such as the grill pan, the corner pan or the schnitzel pan.

Grill pan

The grill pan differs from the usual frying pan in its base. In this case, the base has grooves so that the food is only partially on top and therefore often has a "burnt-in" pattern. A grill pan usually requires no fat, as this would run between the grooves.

Grill plate   

In most cases, grill plates are rectangular and have no edge. This makes it particularly easy to turn the food. They are available with a flat or grooved base (see grill pan). There are also pans that are divided into both base shapes. A special type of grill plate is the teppanyaki plate.

Meat pot  

see casserole

Milk pot  

Milk not only boils over quickly, it also burns quickly. That's why our coated pots are particularly suitable for use as milk pots, as nothing burns in them. Thanks to the spouts on both sides, our milk pots are suitable for both right and left-handed users. As this also applies to sauces, our milk pot is just as suitable as a sauce pan.

Roaster

A roaster is also used for braising and roasting, but it is usually designed for the oven. Its shape varies from oval to round to square, although it usually has no classic handles (due to its heat resistance). Nevertheless, many roasting pans can also be used on the hob.

Roasting pan

A roasting pan is used for stewing ingredients, which is why it is also called a casserole. It is usually round, has two handles and is primarily used on the stove. However, many roasting pots can also be used in the oven - here it is important to pay attention to the heat resistance of the handles and lids.

Saucepan   

see milk pot

Schnitzel pan

See fish pan   

Soup pot

A soup pot is a classic cooking pot that has a certain size so that you can make sufficient quantities of soups or stews.

Wok 

A wok is a Chinese or Asian pan that is strongly curved. In Asia, the wok is used both as a pan and as a pot. It can be used for frying, boiling, deep-frying or steaming.  

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