A “pan” is a versatile and common kitchen utensil used for cooking a wide range of foods. Pans come in various shapes and sizes, and they are typically made from different materials, such as stainless steel, cast iron, non-stick coatings, and more. The choice of pan depends on the cooking technique and the type of food being prepared. Here are some common types of pans and their uses:

1. Frying Pan/Skillet: A frying pan, also known as a skillet, is a flat-bottomed pan with slightly sloped sides. It is used for a variety of cooking methods, including frying, sautéing, searing, and making omelettes.
2. Saucepan: A saucepan is a deep, straight-sided pan with a handle and a lid. It is typically used for boiling, simmering, and making sauces or soups.
3. Saute Pan: A sauté pan is similar to a frying pan but has straight sides and a larger surface area. It’s great for sautéing vegetables and meat.
4. Grill Pan: A grill pan features ridges that mimic the look of grill marks. It’s used for grilling indoors, typically for items like vegetables, meats, and panini sandwiches.
5. Wok: A wok is a versatile, round-bottomed pan with high, sloping sides, commonly used in Asian cooking. It’s perfect for stir-frying, deep-frying, and steaming.
6. Cast Iron Pan: Cast iron pans are known for their excellent heat retention and distribution. They are ideal for cooking dishes that require high, even heat, such as searing and baking.
7. Crepe Pan: A crepe pan has a flat and shallow surface that is perfect for making thin, delicate crepes.
8. Griddle Pan: A griddle pan is flat with a large, smooth cooking surface, ideal for cooking pancakes, grilled cheese, and other flat items.
9. Roasting Pan: A roasting pan is deep and often rectangular or oval, designed for roasting large cuts of meat and poultry in the oven.
10. Paella Pan: A paella pan is a wide, shallow pan used for making paella, a Spanish rice dish with various ingredients like saffron, vegetables, and meats.
11. Omelette Pan: An omelette pan is a small, shallow skillet designed specifically for making omelets. It often has sloping sides for easy flipping.
12. Sautéuse Pan: A sautéuse pan is similar to a sauté pan but often deeper. It’s suitable for sautéing, braising, and simmering.

The choice of pan depends on the cooking method and the specific dish you’re preparing. Different pans have different heat retention and distribution properties, and some are more suited to certain types of cuisine or specific dishes. The right pan can greatly influence the outcome of your cooking.