Types of Pans: Your Complete Cookware Guide

Walk into any cookware aisle and the choices blur together. Here is a plain-English guide to the main types of pans, what each one is for, and how to build a kit that covers real cooking.

The everyday essentials

• Frying pan / skillet — low, flared sides for searing, sautéing, and eggs. The most-used pan in most kitchens.
• Saucepan — tall sides and a lid for sauces, grains, and boiling.
• Sauté pan — straight high sides and a wide base for braising, shallow frying, and one-pan meals.
• Stockpot / Dutch oven — big capacity for soups, stews, pasta, and deep frying.

Specialty pans

• Wok — high, sloped sides for stir-frying over high heat.
• Grill pan — ridged surface for indoor grilling marks.
• Crepe / egg pan — flat and shallow for delicate flips.

Choosing by material

Match the material to the job: PFAS-free nonstick for eggs and low-fat cooking, stainless steel for searing and sauces, and carbon steel or cast iron for high heat.

Not sure where to start? The Alva best-selling sets bundle the essentials in one go — all PFAS-free and third-party tested (see our safety standards). New here? Take $30 off your first $200+ order.