There's a wide range of cookware available on the market, and very few home cooks are going to make use of all of them. The trick is to have the right combination of kitchen cookware, so that you can cope with a range of tasks in the kitchen. In this article we run through different types of pots and cookers, and what they can be used for.

Sauce Pan

These come in a variety of sizes and are great for cooking sauces, reheating food and many other tasks. Sauce pans generally have high sides and long handles, although larger types of sauce pans may have a smaller handle on either side.

Stock Pot

Stock pots are used for more liquid-based tasks - for instance, as the name suggests, making a stock. They are narrow and tall, and usually quite big, keeping much of the liquid away from direct contact with the heat source.

Pressure Cooker

A pressure cooker works (again, as the name suggests) by putting food under pressure. This makes it cook food much more quickly, but without burning it. They are tricky to use - many a meal has ended up spattered across a kitchen because the lid has blown off a pressure cooker. Better models will have good safety features.

Dutch Oven

Dutch ovens are made for use on both stove tops and in ovens. They are usually big enough to contain a hunk of meat or entire bird. Dutch ovens usually also have a lid.

Steamer

A steamer is a fantastic and healthy way to cook your vegetables without resorting to boiling them. A bottom pan is used for boiling water - over this goes a smaller pan with holes in the bottom, where your food will sit. The steam passes through these holes, cooking the food above. Steamers come in a variety of materials - top sections made of bamboo are an excellent choice, as it reduces condensation.

Wok

For anyone with an interest in Asian cooking, a wok is essential. It's a versatile piece of equipment that can work for frying, boiling and creating sauces. The wok has high sides, which makes it great for stir frying, but its curved shape means it works best with a gas cooker. Stainless steel, which is not an even conductor of heat, is not a good material for a wok - try carbon steel instead. This needs to be properly seasoned, but is heavy, conducts heat very evenly and over time will build up a nice coat.