Ideal for homemade stock and large batches of soups and sauces, stockpots are usually 6 quarts or larger.
This kitchen workhorse can sear, sauté, stir-fry and pan-fry produce, proteins, sauces
and more.
Extremely versatile, this pot can often go from the stove to the oven for roasts, stews and even bread.
Cook smaller batches of pastas, soups, stews and chilis in these pans, usually 4 quarts or smaller.
Sauté, stir-fry, pan-fry, roast, bake and broil a variety of foods on the stove or in the oven.
StockpOt
Sauté pan
skillet
saucepan
Dutch oven
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This kitchen workhorse can sear, sauté, stir-fry and pan-fry produce, proteins, sauces and more.
cookware
primer
Know how and when to use these popular kitchen pots and pans.
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