Chapter 17 Planning Healthy Meals 415 Copyright Goodheart-Willcox Co., Inc. A stockpot is a large, flat-bottomed pot with straight, vertical sides, and two small handles on opposite sides. These pots are used to cook large quantities of food in liquid on the cooktop. Stockpots come in a variety of sizes, usually four quarts or larger. They are typically sold with matching lids. A skillet is a shallow, flat-bottomed cast-iron pan with one handle used to fry foods. Skillets may be sold with a matching lid. A sauté pan is shallow, flat-bottomed pan used to cook foods using a small amount of oil over relatively high heat. Some sauté pans have sloped sides that makes it easy to flip and turn foods. Another type of sauté pan has straight sides. They are usually sold with matching lids. A wok is a bowl-shaped pan with either one long handle or two small handles. It is used for a variety of Asian cooking techniques, such as stir-frying and steaming. A roasting pan is a flat-bottomed pan with shallow vertical sides and two han- dles. It is used for roasting meats in the oven. Roasting pans often have a rack that suspends the meat above the juices that form during cooking. A roasting pan may or may not come with a lid. Dutch oven is a thick-walled cooking pot with a tight-fitting lid. The Dutch oven is intended for use either on the cooktop or in the oven. Dutch ovens are usually made of cast iron, but other heatproof materials may be used. Cookware Cookware Saucepan Stockpot Skillet Sauté pan Wok Roasting pan Dutch oven Top row: Luisa Leal Photography/Shutterstock.com Zovteva/Shutterstock.com Oleg Bezrukov/Shutterstock.com middle row: urfin/Shutterstock.com Early Spring/Shutterstock.com bottom row: Olga Popova/Shutterstock.com AVN Photo Lab/Shutterstock.com Figure 17.4 Select the pot or pan that is best suited to the recipe and the cooking method being used. What piece of cookware would you select to make a large batch of chili?