Saute Pan (with lid), for searing and sauteing meats and vegetables and for deep frying
Fry Pan, for any and all stovetop heating, frying, poaching and frying
Stock Pot, for soups, stews, chilis, broths and roasts
Skillet, for juicy cuts of meat and stovetop to oven casseroles
Pasta Pot, for easy boiling, cooking and draining of all types of noodles
Saucepan, for pasta sauces, reductions over the stove and veggie steaming
Pizza Pan, to keep your pie crust crisp while still allowing your toppings to brown

 

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