![Saucepan](https://ucarecdn.com/a5a19582-d78f-4755-b93e-d4cceb389ab8/-/format/auto/-/preview/3000x3000/-/quality/lighter/saucepan.png)
Basic utensil for reheating food and reduction cooking.
Cylindrical shape with a height equal to the radius (with 0.5 or 1 cm more if required for professional models). If the height is greater than the radius, it is no longer a saucepan but a bain-marie. Saucepans have a long handle.
Typical sizes: 10 to 24 cm in diameter (sizes in 2cm increments), but professionals have saucepans measuring up to 32 cm.
Material: stainless steel, coated die-cast aluminium, copper.
stewpan
![Stewpan](https://ucarecdn.com/d2564e58-2ab3-4124-ab12-6979f554446d/-/format/auto/-/preview/3000x3000/-/quality/lighter/Stewpan.png)
This utensil is the same size as a saucepan, but has two handles. It is used with a lid, except at the start of the cooking process to "brown" food. Cylindrical shape, height equal to its radius, for instance a 16 cm diameter stewpan with 8cm high.
Typical sizes: 20, 24 and 28 cm (there are stewpans with a diameter from 16 to 60 cm).
Material: stainless steel, copper.
![Stewpan](https://ucarecdn.com/df013562-e96c-4041-b536-ed0af4dc8707/-/format/auto/-/preview/3000x3000/-/quality/lighter/stockpot.png)
This is a large-sized utensil.
Cylindrical, with a height equal to its diameter, it has two handles and a lid.
Typical sizes: 24, 28 and 32 cm (made from 24 to 60 cm in diameter).
Material: stainless steel, coated die-cast aluminium.
sauté pan
![Sautepan](https://ucarecdn.com/3b00eba9-3a63-4fc0-8844-af074722b50e/-/format/auto/-/preview/3000x3000/-/quality/lighter/sautepan.png)
Sauté pan with 2 handles: It is used to "sauté" food. Cylindrical container whose height is one-third of the diameter. Same feature as a straight sauté pan, except that it has two handles.
Straight sauté pan with handle: It is used to "sauté" food. Cylindrical container whose height is one-third of the diameter. It is used to sweat food. Typical sizes: 24, 28 and 32 cm. Material: steel, coated aluminium, stainless steel, copper.
Rounded sauté pan: ideal for reduction cooking, as its small base heats food quickly and its wide top diameter enables greater evaporation.
frying pan
![frying pan](https://ucarecdn.com/41536102-4e8d-4e69-aa4d-d38a45c3412b/-/format/auto/-/preview/3000x3000/-/quality/lighter/Frying%20pan.png)
![Frying pan indication](https://ucarecdn.com/6fd5042b-ce58-4b0c-8add-39b257f99686/-/format/auto/-/preview/3000x3000/-/quality/lighter/frying%20pan.png)
This is the utensil used to grill, sear or brown. Flared shape, shallow. It is used without a lid.
Typical sizes: 18 to 32 cm in diameter. Material: steel, coated aluminum, stainless steel, copper.
Lyonnaise-shape: shape of the skirt of the frypan, well flared and rounded to easily turn food and move it to the plate.
French arc: shape of the long handle of the fry pan used to:
- Keep your hand away from the heat source and ensure the long handle is cold
- Balance the grip: the utensil's center of gravity is located under the gripping center
- Make it easier to grip, especially large models, which are often heavier
- Pour a liquid or sauce more carefully
All de Buyer cookware ranges are designed around this principle and have a long, curved French-style handle, which is usually riveted. The long strip steel handle (made of iron covered with epoxy) is a distinctive de Buyer feature. It is curved at the centre, which gives it greater strength (so it does not bend) and means you can easily position your thumb.
braiser
![Braiser](https://ucarecdn.com/b603a742-e0c3-4c61-94ec-4b7c0ed3464e/-/format/auto/-/preview/3000x3000/-/quality/lighter/braiser.png)
Cylindrical shape and large size, the height is two-thirds the diameter. It can be used to braise food or cook it with the ''étouffée'' method.
A utensil often used by professionals, it is the "in-between", between the stewpan and the stockpot.
Typical sizes: 28, 32 and 36 cm (available from 20 to 50 cm).
Wok
![Wok](https://ucarecdn.com/1cb566e2-55da-4943-87c1-c4d1add700c2/-/format/auto/-/preview/3000x3000/-/quality/lighter/wok.png)
Semi-spherical shape, it is the basic utensil in Asian cuisine. It has two handles or one long handle and sometimes a lid. Its shape enables you to fry or sauté food quickly and with little fat.
Typical size: 32 cm.
Material: stainless steel, copper, steel, coated aluminium.