DISH IT UP

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

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