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- Deep: It is mainly used for soups, pasta, and cooking in larger quantities.
- Shallow: It is often used for stews, sauces, and dishes that require stirring. It can be a shallow pan, sauté pan, sautoir, or tava.
- Fryer: Suitable for evenly frying potatoes, fish, and other foods.
- Milk: Small saucepan with a single handle, ideal for heating milk or preparing small dishes.
- Tall: Suitable for preparing food in large quantities.
- Aluminum: Lightweight, practical, and rust-resistant. Reacts with acidic foods and increases heat by five times.
- Stainless Steel: Resistant to high temperatures. You can cook anything, but it is necessary to add enough oil because it is not non-stick.
- Cast Iron: Robust material, ideal for slow cooking at a steady temperature.
- Cast Aluminum: It has undergone special processing to acquire a hard outer layer. It does not dent and withstands high temperatures.
- Non-stick: With specialized resources to prevent food from sticking to the bottom.
- Enamel: It offers easy cleaning, good durability over time, and does not absorb odors or flavors.
- Ceramic: Non-stick coating that prevents food from sticking to the bottom. Easy to clean.
- Stone: Non-stick coating that ensures high resistance to scratches and abrasions.
- Up to 2L: Suitable for small quantities, sauces, or individual servings.
- 3 - 4: Suitable for preparing food for 2–3 people.
- 5 - 6: Used for family meals and medium quantities.
- 7 - 8: Ideal for cooking food for larger families or gatherings.
- 9lt and above: Suitable for large quantities, gatherings, or professional use.
- in the Oven: Suitable for use in the oven, with resistance to high temperatures.
- steaming: Suitable for steam cooking, with special accessories or perforated parts for steam circulation.
- Metal: Metal is heat-resistant and has a long lifespan.
- Plastic: Provides a comfortable grip and reduces heat transfer.
- Wooden: Keeps the handle cool and adds a classic touch.