Enamel cookware, storage jars and bread bins.

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Enameled cast iron is a cast iron cooking vessel covered with a porcelain surface. This creates a piece that has the heat distribution properties of cast iron combined with a non-reactive, non-stick surface.

Cladding is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminium, sandwiched between a non-reactive material, such as stainless steel. This provides much of the functionality of tinned-copper pots for a fraction of the price.

Modern cooking pans are frequently coated with a substance such as Teflon in order to minimize the possibility of food sticking to the pan surface. This has advantages and disadvantages for flavor and ease of use. A small amount of sticking is needed to cause flavorful browning (called a glaze); adding liquid to lift the glaze from the pot is called deglazing. Additionally, nonstick pans cannot be used at high temperatures. On the other hand, they are easier to clean than other types of pots, and do not often result in burned food. When frying in pans without such a coating, it is usually necessary to use vegetable or animal fat to prevent sticking.

Nonstick coatings tend to degrade over time, and require vigilant care and attention. In order to preserve the nonstick coating of a pan, it is important never to use metal implements in the pan while cooking or harsh scouring pads or chemical abrasives when cleaning.

Types of cookware

Cooking pans are typically circular, with handles, and come in a variety of sizesSmall pots with taller sides are called saucepans and are measured by volume (usually 1–4 quarts). As saucepans get larger, they are called sauce-pots or soup pots (3–12 quarts). Saucepots with sloping sides are called Windsor pans, which provide quicker evaporation than straight sides. Large pots that are wide and shallow are called braisiers; ones that are taller than they are wide are called stockpots (12-36 quarts).

Small, shallow pans are called saute pans, frypans, or frying pans and are generally measured by diameter. Frypans with a gentle, rolling slope are sometimes called omelette pans.

A griddle is a flat plate of metal used for cooking. It may be permanently attached to its heat source similar to a hot plate or an electric frying pan.

People have used a variety of cooking pans and pots for food preparation throughout history. Other vessels for cooking include woks, double boilers, and bains-marie.

Types of bakeware
Baking pans are designed for use in the oven (for baking) and encompass a variety of different styles of bakeware such as cake pans, pie pans, and loaf pans. These are often made from light or medium gauge metal.

Cake pans can include square pans, round pans, and specialty pans such as angel food cake pans and springform pans often used for baking cheesecake.

Casserole dishes are commonly made of glazed ceramics or pyrex. They have high sides and usually have handles.

Roasters or roasting pans are a casserole variant with higher sides designed for roasting of meats. Roasters are usually made of heavy gauge metal so that they may be used safely on a cooktop following roasting in an oven.

Sheetpans or cookie sheets are bakeware with large flat surfaces.

List of cookware and bakeware

Enamel storage jars

Enamel bread bins
Angel food cake pan
Baking pan
Chip pan
Cookie sheet
Double boiler
Dutch oven
Kettle
Pan
Cooking pot
Pressure cooker
Roasting pan
Roasting rack
Saucepan
Saute pan
Skillet (also called Frying pan)
Souffle dish
Springform pan
Wok