Copyright Goodheart-Willcox Co., Inc. 204 Unit Two Culinary Fundamentals Types of Pots and Pans (Continued) Cast-Iron Skillet A cast-iron skillet is a frying pan made of heavy cast iron. Some chefs call it a “Griswold.” It is excellent for panfrying. Roasting Pan A roasting pan is a large rectangular metal pan with 2- to 5-inch (5 to 12 cm) sides used for roasting and baking. Sautoir A sauté pan with straight sides is called a sautoir (saw TWAHR). Its shape makes it most effective for panfrying. Wok A wok is a bowl-shaped pan of Asian origin used for stir-frying. Its shape makes it possible to achieve intense heat at the cooking surface and cook with a small amount of oil. Most traditional woks are made of black steel and must be brushed with oil and stored dry when not in use. Braising Pan A braising pan, or braisière, is a high-sided square or rectangular pan with a tight-fitting lid. It is designed for cooking items first on the rangetop and then covered in the oven.