Pan Shapes

European pan shapes follow a proportional pattern with regard to size and shape:
Sauté pan - pan height is 1/3 of the pan diameter
Sauce pan and Casserole - pan height is 1/2 of the pan diameter
Saucepot - pan height is 2/3 of the pan diameter
Stockpot - pan height is equal to the pan diameter

Butter Warmer - Small saucepan.  Use to heat small amounts of butter, sauce, or liquid.

   
  Saucepan - Round pot of medium depth with straight sides and usually a single long handle.   Large versions often also have loop handle; it is a second handle opposite the long handle to enable lifting with both hands.  Use for small quantities of soups, sauces, rice, pasta, vegetables, casseroles, mussels, clams, and boiled eggs.  Often steamer and double boiler inserts are available.  In Europe, a saucepan's height is typically 1/2 of the pan's diameter.

  
Saucier Pan - Saucepan with rounded bottom edges and flared sides made to accommodate whisks and spoons.  Use for sauces, custards, and other liquids that need frequent and thorough whisking or stirring.
 

Steamer Insert - Perforated pan which nests in a saucepan or stew pot.  Water is simmered in the lower pan whose steam cooks the food in the steamer.   Use to steam vegetables, meat, and buns.
  

Windsor Pan, Splayed Saucepan, Fait Tout Pan, Evasé Pan - Saucepan with flared sides.  "Fait tout" means does everything.   "Evasé" means widen.  The saucepan's widened sides enable it to do everything.  In particular, the flared sides (a) expose maximum liquid surface to the air which facilitates evaporation and reduction and (b) accommodates whisks and spoons to facilitate stirring.  Use for sauces, soups, and other liquids that need to be reduced (boiled down to thicken and concentrate the flavors).
 

Double Boiler Insert - Pan which nests in a saucepan or stew pot.  Water is simmered in the lower pan which gently heats the double boiler.  Use to gently cook or warm foods, such as delicate sauces.
  

Frypan, Omelet Pan, Skillet, Sauteuse (Shallow Sloped Sided Sauté Pan) - Shallow wide pan with sloping sides and a single long handle.  Large versions sometimes also have loop handle, a second handle opposite the long handle to enable lifting with both hands.  The sloping sides allow the cook to flip and toss items without using a spatula, the original meaning of sauté (see illustration).  They also make it easier to get at the food when a spatula is used.  Use for sweating, searing, browning, stir-frying and frying; particularly suited to items that require a short time cooking and require quick action by the cook.

Oval Frypan, Omelet Pan, Skillet - Shallow wide pan with sloping sides and a single long handle.  Large versions sometimes also have loop handle; it is a second handle opposite the long handle to enable lifting with both hands.  Same uses as frypan with oval shape to accommodate long narrow foods such as fish.

Grill Pan - Frypan with ridges in the bottom of the cooking surface to raise the food above the fat.   Use to fry medium size pieces of meat.

Crepe Pan - Very shallow skillet with short sides.  
Made to facilitate easy use of spatula to turn crepes.

Chef's Pan, Stir Fry Pan - Pan with small base and wide flaring sides with a single long handle.  Large versions often also have loop handle; it is a second handle opposite the long handle to enable lifting with both hands.  Use for stir frying.

Griddle - Flat pan, round or rectangular, with no sides to easily accommodate a large spatula.  Use to cook French toast, sandwiches, pancakes, eggs, and other large flat foods.
  

Sauté Pan - Shallow pan, wider than tall, with straight sides and usually a single long handle.  Large versions often also have loop handle; it is a second handle opposite the long handle to enable lifting  with both hands.  The French word "sauter" means "to jump."  It refers to the action of tossing small pieces of food in the pan by jerking it, as opposed to stirring or turning the food in a stationary pan.  Use for sweating, searing, browning, frying, steaming, poaching, and braising (cooking in small amounts of liquid), particularly for larger food items, items requiring longer cooking, and cooking that requires a lid.  In Europe, a sauté pan's height is typically 1/3 of the pan's diameter.  All-Clad's sauté pans are shallower than the typical European sauté.

Braiser / Rondeau / Buffet Casserole - Shallow pan, wider than tall with two side loop handles.  Use to braise foods: sear and brown first, then slowly cook using a small amount of liquid.  Also use for sweating, searing, browning, frying, steaming, poaching, and braising (cooking in small amounts of liquid), particularly for larger food items, items requiring longer cooking, and cooking that requires a lid.  The two side handles enables the pan to easily go in the oven, and right to the table.  In Europe, a braising pan's height is typically 1/3 of the pan's diameter. 

Slope-Sided Braiser (Buffet Casserole with Dome Lid / Paella Pan) - A slope-sided braiser is shallower than a standard braiser.  The domed lid helps compensate for the shallow sides.  Use it to braise foods: sear and brown first, then slowly cook using a small amount of liquid.  Also use for sweating, searing, browning, frying, steaming, poaching, and braising (cooking in small amounts of liquid), particularly for larger food items, items requiring longer cooking, and cooking that requires a lid.  The sloped sides facilitate the use of a spatula to turn items.   The two side handles enables the pan to easily go in the oven and right to the table.  All-Clad, Demeyere, and Le Creuset make slope-sided braisers.  Paella Pan - Shallow pan with flared sides and two side loop handles.  Use for paella, rice cooked with meats and shell fish.
  

Round Au Gratin - Round shallow wide pan with sloping sides and two side loop handles.  Use to fry and oven bake; particularly designed for finishing under the broiler.

Oval Au Gratin - Oval shallow wide pan with sloping sides and two side loop handles.  Use to fry and oven bake; particularly designed for finishing under the broiler.

Stew Pot, Casserole, Sauce Pot, Cocotte -  Round pot of medium depth with straight sides and two side loop handles.  Similar to stock pots but shallower, making stirring and mixing easier. It can be used on the stove or in the oven.  Use for soups, sauces, and other liquids; for rice, pasta, vegetables, and casseroles; for mussels and clams; and also for oven cooking with the lid on.  A casserole is a saucepan with two side handles; in Europe, a casserole's pan height is typically 1/2 the pan's diameter.  A saucepot is deeper than a casserole.  Its height is typically 2/3 the pan's diameter.

Round Oven, Slow Cooker - Stew pot with thick sides for long even cooking of stews, soups, chili, rice, and casseroles.  Can also be used for braising.  Works like an oven on top of the stove.

Oval Oven - Oval stew pot with thick sides for long even cooking of stews, soups, chili, rice, and casseroles.  Can also be used for braising.  Works like an oven on top of the stove.
   

Covered Stock Pot, Marmite - Large, deep, straight-sided pot with two side loop handles.  Similar to sauce pots, but usually taller to minimize evaporation of liquid at the top surface.   Very large versions have a spigot on the side at the bottom to drain off liquid without disturbing the contents or lifting the pot.  Use for preparing stocks and simmering large quantities of liquids.  In Europe, a stock pot's height is usually equal to the pan's diameter.

Pasta Pentola - A stock pot or stew pot with a perforated insert for cooking and then draining pasta.   Also use for large amounts of mussels, clams, and lobster.  Use the stock or stew pot alone for all its normal tasks.
  

Roasting Pan - Large rectangular pan with straight or slightly angled sides, moderate depth, and usually two side loop handles.  Use to roast meat and poultry.
  

Paté Terrine - Rectangular or oval mold with a lid for baking paté.