Sauce pots
Medium height, tight lids, loop or tab handles.
Cookware aisle
Pots, pans, and kettles
Forms for searing, simmering, and pouring — grouped by silhouette and handle style.
Skillets & sautes
- Fry pans — shallow walls for quick browning and shallow braises.
- Saute pans — higher sides for tossing and lid-friendly simmering.
- Griddles — wide flats for pancakes, steaks, or batch vegetables.
Lidded bodies
Round sauce pots, low braisers, and narrow kettles with spouts — shown as a stack so you can compare height and pour lines.
Braisers
Wide surface with domed lids for oven-to-table roasting.
Kettles
Gooseneck or classic spouts for controlled pours.
Mixed metals
Copper exteriors
Visual warmth on the outside; often paired with steel or tin-lined cooking surfaces for everyday searing and simmering.
Steel interiors
Neutral surfaces that resist reactive ingredients in everyday cooking.
Cast handles
Riveted or welded grips sized for oven mitts.
