Types of Cookware Stock Pot. The Stockpot is a large, deep pot with a flat bottom. Fry Pan / Skillet. A Fry Pan or Skillet is an essential workhorse in the kitchen. Cast Iron Skillet. Another form of skillets are Cast Iron Skillets. Sauté Pan. Sauce Pan. Braiser Pan. Griddle / Grill Pan. Wok. Click to see full answer. Beside this, what is the difference in cookware types?The only difference is that the cooking surface is coated with a non-stick compound. The most common metal for non-stick pans is anodized aluminum because it is lightweight, affordable, rust-resistant, and a good heat conductor, which means that it reacts quickly to changes in cooking temperature.One may also ask, what is the healthiest material for pots and pans? Ceramic cookware requires little or no fat and allows effective cooking at low temperatures. This makes them a healthy choice. Ceramic cookware contains no toxic agent. This is totally true, as they are mainly made of water and silica, both of which pose no health risk to man. Additionally, which type of cookware is best? Stainless Steel. Long-lasting, classic, uncoated stainless steel is a good choice for browning and braising. Nonstick. Durable nonstick coatings effortlessly release even delicate foods, including eggs and pancakes. Enameled Cast Iron. What types of pots and pans do I need? These are the pots and pans you’ll use the most. 1Skillets and sauté pans. You’ll probably use this skillet all the time, so get a good, heavy-duty one. 2Cast-iron skillet. 3Saucepans. 4Roasting pans. 59-x-13-inch baking dish or casserole with lid. 6Enameled cast-iron stew pot (Dutch oven) 7Stockpot.