Pots and pans are the two most common types of cooking utensils in a kitchen. Most things are either boiled, fried, par-boiled, par-fried, sautéed, baked, and steamed in a variety of either a pot or a pan. So let's take a look at some pots and pans!
When you cook a lot in the kitchen and get adept with the tools and vessels at your disposal, you realize that some combinations are meant to be used in that way only. You can’t stir your soup with a spatula, and you can’t flip your omelet with a ladle. The more experience you have, the more obvious these things get.
A saucepan is perfect for boiling water. A saucepan excels at cooking anything that's mostly liquid. This means it's great for stewing, simmering, making soups and, unsurprisingly, making sauces like pasta sauce.