Wok: A vessel with a concave bottom that resembles a frying pan, has the property of evenly distributing the temperature throughout the entire vessel. The food is cooked uniformly, in the shortest possible time, with the least amount of fat.
Saute: A pan with high walls. It can be used as a deep frying pan, pot, and baking dish. It cooks dishes that are usually made in the oven on the stovetop.
One Egg (9-18cm): Pan suitable for one person. Ideal for a small portion of food, such as an egg or omelette.
Small (19-22cm): Suitable pan for 1-2 servings of food. Can be used on small stovetops for better temperature control while cooking.
Medium (23-25cm): Pan suitable for 2-3 servings of food. Can be used on medium stoves for better temperature control during cooking.
Large (26-29cm): Pan suitable for 2-4 servings of food. Can be used on medium and large stovetops.
Extra Large (30-50cm): Pan suitable for 4-6 servings of food. Not ideal for use on small stoves as it is difficult to evenly distribute heat throughout the pan.
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