Deep: The classic pot with high sides. Ideal for boiling pasta, making soups, legumes, or broths, without the fear of water overflowing during boiling.
Shallow: It is often used for stews, sauces, and dishes that require stirring. It can be a shallow pan, sauté pan, sautoir, or tava.
Fryer: Includes a special removable basket for easy and safe frying without damaging the food.
Milk: Small saucepan with a single handle, ideal for heating milk or preparing small dishes.
Tall: Large-capacity cookware with a deep body, suitable for preparing soup and multi-serving meals.