A shallow cooking vessel with a long handle, commonly used for sautéing and frying food.

A flat-bottomed pan designed for cooking food at high heat, typically equipped with a handle for easy maneuvering.

A specialized kitchen utensil that allows for even heat distribution, primarily intended for quick cooking methods such as frying and stir-frying.

A versatile cookware with a wide surface area that facilitates the preparation of a variety of dishes, including those that require frying or browning.