Pots and Pans

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

As you work in the kitchen, always use the appropriate name for each pot or pan. It is extremely important that the correct names be learned, as often the chef or another cook will call out for a piece of equipment that must be delivered as quickly as possible. If the name is not at the tip of the tongue, time will be wasted while the desired piece of equipment is searched for. The assortment of pots and pans in a professional kitchen is referred to as the batterie de cuisine and will contain some or all of the following items: