Cookware Glossary
Saucepan
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
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 -> 8cm high.
Typical sizes: 20, 24 and 28 cm (there are stewpans with a diameter from 16 to 60 cm).
Material: stainless steel, copper.
Stockpot
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
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.
Frypan
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 aluminium, 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 centre of gravity is located under the gripping centre
- 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.
Braising pan
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).
Le wok
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.