BAKING DISH – A square or rectangular shallow dish that is ovenproof

SIZES – 8x8x2 inch; 11x7x1 1/2 inch;  13x9x2 inch

APPROXIMATE VOLUME – 8 cups; 6 cups; 15 cups

GOOD FOR – Casseroles, lasagna
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CASSEROLE – A covered or uncovered ovenproof utensil, often round or oval in shape, in which food can be baked & served

SIZES – 1 1/2 qt; 2 qt; 3 qt

APPROXIMATE VOLUME – 1 1/2 cups; 8 cups; 12 cups

GOOD FOR – Casseroles, stews, cassoulets
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DUTCH OVEN/STOCKPOT – A cast-iron pot or kettle with a close-fitting cover; some Dutch ovens even have handles

SIZES – 4-14 qt

APPROXIMATE VOLUME – 16-56 cups

GOOD FOR – Soups, stews, chilies
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SAUCEPAN – A covered or uncovered round & generally deep pan

SIZES – 1-4 qt

APPROXIMATE VOLUME – 4-16 cups

GOOD FOR – Soups
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SKILLET/FRYING PAN – A covered or uncovered shallow pan with flared or straight sides & one long handle

SIZES – 8 inch; 10 inch; 12 inch

GOOD FOR – Stir-fries, skillet dinners
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SLOW COOKER – An electric “casserole” with a ceramic liner; heating coils in the outer metal shell heat the liner

SIZES – 1-6 qt

APPROXIMATE VOLUME – 4-24 cups

GOOD FOR – Soups, stews, chilies, less tender cuts of meat
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WOK – A round-bottomed cooking utensil with two handles, typically made of rolled steel

SIZES – Varies

GOOD FOR – Stir-fries