Matching the proper cookware with the right cooking method is tricky when there are so many types of pots and pans to choose from. Each type of cookware has unique benefits that can improve your dishes when used correctly. We'll explain the differences between pots and pans and identify 5 of the most popular styles so you can choose the right pan for the job. Shop All Cookware What Is the Difference Between a Pot and a Pan? A pot has tall sides and two loop handles, while a pan is shallow with one long handle. Pots are used for simmering or boiling liquids that completely cover ingredients to cook from all sides. Pans are used for cooking methods that apply high heat to produce browning, like reducing, sauteing, searing, or frying. We'll introduce 5 different pots and pans below: saucepans, sauciers, saute pans, sauce pots, and stock pots. Even though these names sound very similar, each piece of cookware has a different use. An easy way to remember the difference between them is to imagine you're preparing a traditional lasagna with boiled noodles and a creamy bechamel sauce: Slow cook a flavorful tomato sauce in a saucepot Brown meat for the sauce in a saute pan Whisk a creamy bechamel sauce in a saucepan or saucier Boil the lasagna noodles in a stock pot 1. Saucepan Saucepans are one of the most versatile types of cookware in a commercial kitchen. They're lightweight with one long handle and are easy to grab when you need to whip up a sauce or gravy. They have tall sides and narrow bases that heat liquid ingredients from all sides to promote reduction, the action that adds thickness and intense flavor. For this reason, saucepans are the best choice for making different types of sauces. They can also be used for simmering and boiling liquids to cook smaller portions of rice, pasta, or vegetables. For larger quantities of pasta or rice, look for a saucepan with a helper handle so it's easier to pour out the liquid into a strainer. Saucepan Uses - Reducing sauces, blanching vegetables, boiling liquid for soups, pasta, rice, or beans Saucepan Characteristics - Low to medium volume, tall sides, narrow base, single long handle, usually includes a lid Pot or pan - Both; can be used as a pan for thickening sauces or a pot for simmering liquids Saucepan vs Pot Saucepans tend to cause confusion because they have high sides like a pot, but they also have one handle like a pan. So is a saucepan considered a pot or a pan? The answer is that a saucepan can be both, even though its best application is when used as a pan for reducing sauces. 2. Saucier Pan Saucier pans (pronounced soh-see-ay) have curved walls and a rounded base that allows for an uninterrupted motion while stirring, whisking, or tossing. This gives the chef more control over how evenly food cooks and prevents ingredients from getting stuck in the corners. Sauciers are ideal for reducing sauces or cooking delicate custards that need constant stirring so they don't burn. Reach for the saucier if your sauce contains eggs, milk, or cream. You can also use a saucier as a stir-fry pan. Saucier Uses - Reducing creamy sauces, preparing custards or pastry creams, stir frying Saucier Characteristics - Low to medium volume, curved sides, rounded base, single long handle Pot or pan - Pan; the base and walls of the saucier use high heat to thicken sauces Saucier Pan vs Saucepan A saucier pan is similar to a saucepan, except it has curved walls instead of straight sides. Sauciers also have a wider diameter base and lower sides compared to a saucepan, which encourages quicker evaporation. Use a saucier for creamy sauces that need constant stirring and stick to a saucepan with taller sides for sauces that might bubble and splatter. 3. Saute Pan Saute pans have low straight walls and a wide base that provides a large cooking surface. The shape of the saute pan is useful because it provides a couple extra inches of surface area when compared to skillets of the same size. More ingredients fit inside the pan to prevent overcrowding, and the walls keep liquids from splashing out. Saute Pan Uses - Searing meats, braising, pan frying, sauteing Saute Pan Characteristics - Low to medium volume, straight sides, large diameter base, single long handle Pot or pan - Pan; the large cooking surface of a saute pan uses high heat to cause browning Saute Pan vs Skillet Saute pans and skillets are both used for sauteing and frying, but they have a key difference. The straight walls of a saute pan are higher than the curved flare of a skillet, keeping hot liquids from splashing. This makes saute pans better suited for shallow frying or braising. 4. Sauce Pot Sauce pots have high walls, a large diameter base, and two loop handles. Like a saucepan, the shape is designed for quick evaporation and reduction of sauces. However, sauce pots have a much higher volume, so the process of evaporation takes place more slowly and requires less stirring. This makes sauce pots ideal for sauces and stews that benefit from slow cooking. Sauce Pot Uses - Slow cooking sauces, stews, and soups Sauce Pot Characteristics - Medium to high volume, tall straight sides, large diameter base, two loop handles Pot or pan - Pot; the high volume of a sauce pot covers ingredients in liquid to cook from all sides, but the shape encourages reduction Sauce Pot vs Saucepan The difference between a sauce pot and a saucepan comes down to volume. Sauce pots have tall sides and a large base for cooking larger quantities of sauces. Reach for the saucepot if you need to slow cook a sauce, and choose a saucepan if you need to make a quick sauce that requires constant whisking and attention. 5. Stock Pot Stock pots are easy to identify because they are usually the largest pot in the kitchen. They have the highest walls with a base that's small in comparison to the height of the pot. The shape of the pot allows large quantities of liquids to heat up without evaporating, which is ideal for cooking stocks and soups. Stock Pot Uses - Simmering and boiling liquids for stocks, soups, and pasta Stock Pot Characteristics - Medium to high volume, tall straight sides, small diameter base, two loop handles Pot or pan - Pot; stock pots are ideal for simmering or boiling ingredients without any reduction Stock Pot vs Sauce Pot Stock pots and sauce pots look alike because they are both large pots with two loop handles. To tell them apart, just remember that a stock pot has higher walls and a narrower base than a sauce pot. The difference in shape makes stock pots better suited for moist heat cooking applications that don't require thickening or reducing, like boiling, simmering, and steaming. Sauce pots are designed for reducing liquid to make thicker sauces or stews. If you've been using a pot for reducing sauces and a pan for simmering soups, now you know there's an easier way! Use a saucier pan for thickening sauces and save the stock pot for boiling liquids. Consider investing in a good saucepan because they are versatile enough to be considered both a pot and pan. Check out our saucepan buying guide to learn more about the different sizes and materials available.

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You can spot the difference between colanders and strainers by looking at the type of perforations. Colanders have large holes for draining liquid, and strainers have fine holes or mesh for catching small solids. Colanders feature a large, bowl-like shape and often have a base so they can sit directly in your sink basin. Strainers are a hand-held tool with a mesh basket designed for dipping into pots or straining particles from liquid. Reach for the colander if you need to wash fruits and veggies, but use a strainer for more delicate tasks like separating solids from your soups and sauces.

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Colanders are pretty straight-forward tools, but there are a couple of different types that can be used for specific applications: Chinese Colanders - You’ll recognize a Chinese colander by its large perforated holes. These colanders have larger holes than a standard colander and no handles, which makes them easier to stack for compact storage. If you use a large number of colanders in your foodservice kitchen, the Chinese colander might work best for you. Two-Handle Colanders - Standard two-handle colanders are very common and can be used for a variety of tasks. The two handles make these colanders very easy to carry to and from the sink. Vegetable Colanders - Vegetable colanders feature a deep bowl that can hold large quantities of fruits and veggies. What Is a Strainer? A strainer, also sometimes called a sieve, is a kitchen tool made with fine mesh that catches solids and particles. Instead of the large holes in a colander, the fine mesh of a strainer can be used for greater filtration. Strainers often have a long handle that can be used with one hand. This comes in handy when you need to remove pulp, seeds, or other solid material from your dishes. Strainer Uses Strainers can do many tasks that a colander can’t, thanks to their fine mesh construction. Reach for a strainer when you need greater filtration for these types of tasks: Remove Seeds and Pulp - Remove seeds and pulp from fruit-based sauces or liquids. Remove Herbs, Tea Leaves, or Spices - Use a strainer to catch sprigs of herbs, soup bones, and whole spices in your stocks or broths. You can also strain tea leaves from your brewed tea. Rinse Rice - Rice grains fall through the large perforated holes of a colander, so the mesh of a strainer is more suitable for rinsing rice before you cook it. Skim Solids from Hot Oil - Some strainers are made to be dipped into hot oil to lift and strain foods. Blanching Pasta or Vegetables - Strainer baskets can be dipped into boiling water to cook or blanch vegetables and pasta. Types of Strainers There are different types of strainers you can use for specialized tasks. China Cap Strainer - A china cap strainer has a conical basket made of mesh that is perfect for removing seeds from soft foods. A cone-shaped pestle can be pushed into the sieve to move food through the mesh. Chinois Strainer - Sometimes confused with a China cap strainer, a chinois strainer has finer mesh that works with purees and sauces when you want a very smooth texture. Strainer Basket - Strainer baskets have a deep cylinder shape that is meant to be dipped into a pot of simmering water. These strainers are meant to hold pasta and vegetables so they can be blanched or cooked and then pulled out of the water quickly. Cocktail Strainer - Don’t forget about cocktail strainers! These small mesh strainers feature a small mesh basket that fits over a glass or cocktail shaker to strain ice and muddled herbs. Strainer Substitute If you find yourself in need of a strainer, but don't have one on hand, there are some kitchen tools you can can use instead. Try one of these common items as a strainer substitute: Cheesecloth Perforated sheet pan Slotted spoon Coffee filter What Is a Chinois? A chinois strainer is a special type of strainer made with extremely fine mesh for catching the smallest particles. It has a conical basket that can be used with a small pestle to push foods like custards through the finely woven mesh.

Choosing the best restaurant cookware for your kitchen is vital to the day-to-day operation of your foodservice business. There are many different cookware types to help you saute vegetables, create a great soup, or roast the perfect main entree. This guide will go over the different kinds of pans and pots and how to choose the best type of cookware and bakeware for your needs. Shop All Commercial Cookware Use the following links to learn about the types of cookware and bakeware out there to make more informed purchases for your kitchen! Types of Pans Types of Pots Types of Bakeware Cookware Materials Cookware Accessories Cookware Handles Cookware Forming and Thickness

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The chinois strainer and China cap strainer look very similar, but the main difference is that a chinois has a finer mesh basket. Both strainers have a conical shape, can be used with a pestle, and often come with a stand to hold them in place.

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If you've been using a colander for all these tasks, now you know there's a better tool for straining small solids from your recipes. Rinse rice, strain stocks and broth, and make smooth, creamy sauces with a kitchen strainer. Keep a few colanders on hand for washing produce, draining canned foods, and draining water from cooked pasta.

Strainers can do many tasks that a colander can’t, thanks to their fine mesh construction. Reach for a strainer when you need greater filtration for these types of tasks:

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A strainer, also sometimes called a sieve, is a kitchen tool made with fine mesh that catches solids and particles. Instead of the large holes in a colander, the fine mesh of a strainer can be used for greater filtration. Strainers often have a long handle that can be used with one hand. This comes in handy when you need to remove pulp, seeds, or other solid material from your dishes.

The main purpose of a colander is to drain liquids from foods or to rinse foods. The large perforated holes in a colander make it best for the following applications:

A colander is a perforated bowl that usually features two handles and a base. There are small colanders designed for rinsing small items like berries, and there are extra large colanders made for draining water from batches of pasta. You’ll also find colanders made from several different materials like plastic, stainless steel, or aluminum.

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If you find yourself in need of a strainer, but don't have one on hand, there are some kitchen tools you can can use instead. Try one of these common items as a strainer substitute:

You probably reach for a whisk a good handful of times each day, but are you picking the right one for what you're doing? There are types of whisks that are specifically designed for different recipes and cooking techniques like whipping up egg whites, evenly cooking a roux, or making scone dough. Check out the most common types of whisks below to see what makes them unique and when to use them. Shop All Whisks Different Types of Whisks The following are some of the most common types of whisks used in commercial kitchens. Each whip features a unique shape and configuration designed to effectively beat and blend ingredients. 1. Piano Whisks Piano whisks, sometimes known as balloon whisks, are made with thin wires and typically feature a bulbous end. These whips are considered multi-purpose or everyday whisks because they’re great for a variety of common kitchen tasks. Sometimes people use "piano whisk" and "balloon whisk" interchangeably, but many people refer to whisks with especially bulbous tips as "balloon whisks". Because their wires tend to be springy and feature a large, rounded end, piano whisks create more movement when mixing ingredients together than compared to other types of whisks. This added motion is especially useful for introducing more air into the mixture when beating. Uses for Piano Whisks Here are a few common uses for piano whisks: Whipped cream Meringue Eggs Egg whites Lightly mixing dry ingredients as a substitute for sifting Shop Piano Whisks 2. French Whisks French whisks are similar to balloon whisks, but they feature a slimmer profile with slightly thicker wires. While these thicker wires are perfect for mixing together heavier ingredients, they are still meant to be flexible enough to create additional movement. Because these French whips feature a narrow end, they’re able to fit into the corners of your pots and pans to scrape up product and prevent foods from burning on the stove. Uses for French Whisks With their thick wires and thin frame, here are a few common uses for French whisks: Sauces Emulsions such as vinaigrettes or mayonnaise Batters Pancakes Custards Shop French Whisks 3. Kettle Whisks Kettle whisks, also known as ball whisks, feature long handles and a large, cage-like ball at the end. These cage-like balls provide maximum surface area when stirring a large volume of product. Kettle whips are used for mixing ingredients in deep kettles or stock pots. They feature long handles so you can mix ingredients while keeping your hands away from the heat source. Uses for Kettle Whisks Kettle whisks are ideal for use with the following: Soups Sauces Stocks Shop Kettle Whisks 4. Mini Bar Whisks Mini bar whisks are specifically designed for whipping separated egg whites in a bar setting. Egg whites are used to craft light and airy cocktails such as the Gin Fizz, Champagne Flip, or White Lady. The miniature size of these bar whips ensures they work in any glass size and fit compactly behind the bar. Because these bar whisks feature the same thin wires and bulbous end as piano whisks, they bring movement to your mixture and add air into your egg whites to create a fluffy, frothy final product. Uses for Mini Bar Whisks Mini bar whisks are ideal for use with the following: Whipping egg whites for cocktails Stirring and mixing drinks Shop Mini Bar Whisks 5. Conical Whisks Conical whisks feature thin wires formed into an elongated shape with a wider middle and narrow end. This distinct shape, which resembles a diamond, is designed to reach ingredients caught in the corner of your pots or pans. Plus, with their stiff construction, these conical whisks can be used in place of spatulas or scrapers to effectively incorporate all ingredients into your mix. Uses for Conical Whisks Conical whisks are ideal for use with the following: Sauces Custards Gravy Shop Conical Whisks 6. Flat Whisks Flat whisks, also known as roux whisks, feature looped wires, typically four, in a flattened ballooned shape. These whisks are designed to be used with shallow pans to reach the optimal angle when mixing. The lower the handle is to the pan, the flatter the whisk will lay, and the more surface area can be covered. The flat wires allow the user to scrape up product in the pan and effectively combine ingredients. This is especially beneficial when cooking a roux for a mother sauce. Uses for Flat Whisks Flat whisks are ideal for use with the following: Gravy Roux Sauces in shallow pans Removing poached eggs from water Substitutes as a fish spatula when removing fish from liquid Shop Flat Whisks 7. Spiral Whisks Spiral whisks are composed of a singular wire loop wrapped in tight coils. Because the head of this whisk is placed at an angle, it is meant to always be in contact with the bottom of your pan during the mixing process. This allows the whisk to catch all ingredients and prevents burning. As the angled head makes contact with the bottom of the pan, the smaller coils work to break up clumps of dry ingredients for a smoother final product. Because of their flat, compact construction, spiral whips are also ideal for use in small bowls where balloon or French whisks may be too bulky. Uses for Spiral Whisks Spiral whisks can be used for a number of mixing needs including: Gravy Sauces Vinaigrette Salad dressings Roux Shop Spiral Whisks 8. Dough Whisks Also referred to as Danish dough whisks, the flat profile of these dough whisks features an outer circle and an inner oval with a small loop. These dough whisks are perfect for bakeries, restaurants, or caterers producing housemade bread and batters. Dough whisks are, as their name suggests, perfect for handling tough doughs or batters without overworking the ingredients. Unlike wooden spoons, the thin wires are perfect for swiftly cutting into your dough and scraping away flour pockets for a smooth and consistent mixture. Uses for Dough Whisks Use a dough whisk to create decadent desserts or freshly baked bread including: Brownies Muffins Pancakes Waffles No-knead bread Scones Irish soda bread Shop Dough Whisks What Is a Whisk For? Whisks, or cooking whips, are cooking utensils that feature a narrow handle on one end and wire loops joined together at the other. The configuration and thickness of the loops vary depending on the type of whisk you use. Whisks are used to either add air into a mixture or thoroughly blend ingredients together. What Is the Difference between Beating and Mixing? Mixing involves simply combining two or more ingredients together while beating is meant to both combine ingredients and add air to the mixture. While mixing can be done with any utensil such as a fork or wooden spoon, beating is best achieved with a whisk or electric mixers. Can Whisks Be Used with Nonstick Cookware? It is never recommended to use metal utensils on nonstick cookware. Instead, opt for whisks with a silicone coating or ones made of other materials including wood, rubber, or plastic. Types of Whisks Infographic To compare and contrast more easily, check out our types of whisks chart below. Every commercial kitchen should have the right whisk on hand to handle different cooking tasks. Whether you’re creating a roux to thicken crab mac and cheese or topping a wedding cake with a flavored buttercream, it’s important you use the right whisk for the job. Having the perfect tool in your kitchen can save time and labor costs while producing a final product you can be proud of.

A chinois strainer is a special type of strainer made with extremely fine mesh for catching the smallest particles. It has a conical basket that can be used with a small pestle to push foods like custards through the finely woven mesh.

Colanders and strainers are two practical kitchen tools that sometimes get mixed up. Did you know you will get better results with your recipes if you choose the right one for the job? We’ll cover the differences between colanders and strainers and also introduce you to another helpful tool called a chinois.