You already have a pan set, but with every dish you ask yourself: which pan should I use? This practical guide goes through each pan type with concrete dishes from everyday European cooking. From a Sunday fry-up to a slow-cooked beef stew: every pan has its moment.
Don't have a pan set yet and want to know which pans you need? Read our pan set guide first.
The frying pan
The frying pan has a low rim and is made for quick frying and crispy results at high heat.
Typical dishes: fried eggs, omelette, steak, pan-fried fish, pancakes, sautéed onions, bacon for pasta.
The CuliStack frying pan 25 cm has a 4.5 mm thick base that distributes heat evenly. Suitable for all hob types including induction.
The sauté pan
The sauté pan is deeper than a frying pan and suited for dishes that need moisture and time.
Typical dishes: pasta bolognese, risotto, chicken in cream sauce, braised vegetables, curry, stew for 2-3 people.
The CuliStack sauté pan 28 cm holds 3 litres and is 6.1 cm deep: large enough for pasta for four, compact enough for a sauce for two.
The wok
The wok has high sides and is made for fast cooking at high heat.
Typical dishes: stir-fried vegetables, noodles, Thai chicken, summer wok with seasonal veg.
The CuliStack wok 28 cm holds 3.8 litres with 9 cm high sides. Read more about the technique in our guide on sautéing in 4 steps.
The saucepan
The saucepan is the smallest pan in a complete set, perfect for smaller portions and sauces.
Typical dishes: hollandaise for asparagus, béchamel, rice, boiled potatoes, soup for 1-2 people.
The CuliStack saucepan 21 cm holds 2.3 litres. The thick base prevents sauces from burning at low heat.
The Dutch Oven (casserole pot)
The Dutch Oven is the largest pan with higher sides and oven-resistance up to 220°C. Made for slow cooking, large portions and direct oven use.
Typical dishes: beef stew, pot roast, chicken casserole, beef bourguignon, large batch soup, homemade bread baked in the oven.
The CuliStack Dutch Oven 28 cm holds 5.6 litres and goes directly from hob to oven up to 220°C. Remove the ClickGrip handle before oven use.
By season: which pan when?
| Season | Typical dishes | Pan |
|---|---|---|
| Winter | Beef stew, pot roast, hearty soup, braised meat | Dutch Oven, sauté pan |
| Spring | Asparagus with hollandaise, lamb stew | Saucepan (sauce), sauté pan |
| Summer | Stir-fried veg, grilled fish, omelette, pancakes | Wok, frying pan |
| Autumn | Pumpkin soup, mushroom sauce, pasta bake | Saucepan, Dutch Oven |
Which combination do you really need?
Singles or couples (1-2 people): frying pan plus saucepan. Enough for daily cooking from fried eggs to a simple sauce.
Family of 2-4 people: frying pan plus sauté pan plus saucepan. The sauté pan covers weekday pasta, curry and quick stews.
Large household or passionate cook: all five pans. If you regularly cook stews, stir-fries and roasts, you'll use all pan types sooner or later.
Build gradually or all at once
All individual CuliStack pans are compatible with the ClickGrip handle from any set. Start with one pan and expand later without buying a new handle.
For those who want everything at once: browse the CuliStack pan sets in four sizes from 4-piece to 16-piece.
Why home cooks choose CuliStack
More than 100,000 households cook daily with CuliStack, rated 4.5 out of 5 on Trustpilot. All pans are LFGB-tested, PFOA-free and work on all hob types including induction. CuliStack won the iF Design Award 2026, judged by an international jury of 130 designers.
Frequently asked questions
Which pan for a slow-cooked beef stew?
For a classic beef stew you need a Dutch Oven or a deep sauté pan. These distribute heat evenly and retain moisture, ideal for the long cooking time.
Can I use the CuliStack frying pan on induction?
Yes, all CuliStack pans work on induction. Read more in our guide on pans for induction: what to look for.
Difference between sauté pan and wok for Asian dishes?
The wok has higher sides for fast stir-frying. The sauté pan suits dishes with more sauce, like a Thai curry that needs to simmer.
Which pan for pancakes?
The frying pan with low rim is ideal. The 3-layer non-stick coating lets you flip them easily.
How many pans do I need minimum?
For daily fresh cooking: at least a frying pan, a sauté pan and a saucepan. For singles, the CuliStack One Set is the ideal starting point.
Which pan do you use for pasta?
For boiling pasta you use a large cooking pot, and for pasta sauces and one-pan dishes you use the sauté pan. Make the sauce in it and toss the cooked pasta straight through.
Which pan do you use for sauce?
For sauce you use the saucepan. The thick base distributes heat evenly, so sauces like hollandaise won't burn at low heat.
