Vessels for cooking include saucepans, frying pans (or fry pans), woks, double boilers, bain-maries.
- it may be deep or shallow
- sizes vary from small to large enough for many people, as in an orphanage[?], etc.
- possible materials include pottery, stainless steel, aluminum, enamelled[?] iron
- there may be no handles, or one or two; they may or may not be of special material that does not get hot
See also pressure cooking.