The skillet is one common piece of kitchen cookware. Skillets are made from many different materials, such as stainless steel, aluminum, cast iron and lined copper. A sauce pan or saucier can cook pasta, heat leftovers and reduce, whisk and combine different ingredients. A wok's primary use is for stir-frying, but it is very versatile and can also braise, smoke, steam or deep-fry different foods. Dutch ovens and casserole dishes are two more common types of cookware.
A stock pot is another versatile piece of cookware that can perform a wide variety of tasks, from cooking pasta to steaming vegetables. Other cooking instruments renowned for their versatility include the classic glass baking pan, which can be used in the microwave, on the stovetop or in the oven, and the non-stick griddle, which is easy to clean and distributes heat well across its surface to quickly cook eggs or breakfast meats.
Many cooks use Dutch ovens because they are capable of operating on the stovetop or in the oven. Slow braises, soups and heavy stews all benefit from the slow heat transfer facilitated by the Dutch oven's thick walls and heavy lid. The oven's excellent heat retention and even heat distribution ensure that it is an effective tool for browning meat and vegetables on the stovetop as well.