Τηγάνια - Wok

Pans are versatile cooking vessels used for various culinary tasks. They come in different shapes and sizes, each suited for specific cooking techniques. Common types of pans include:

Frying pans: Used for frying, sautéing, and pan-searing foods.
Saucepans: Ideal for boiling, simmering, and steaming smaller quantities of food.
Skillets: Versatile pans that can be used for frying, sautéing, and baking.
Dutch ovens: Deep, heavy-bottomed pots used for slow cooking, stews, and braising.

Woks are a type of pan commonly used in Chinese cuisine. They are characterized by their round bottom and wide, sloping sides. Woks are perfect for stir-frying, as they allow for quick cooking and even heat distribution. They can also be used for steaming, boiling, and deep-frying.

The choice of pan or wok depends on the specific cooking technique and the desired outcome.