Maria Portugal
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- Deep: It is mainly used for soups, pasta, and cooking in larger quantities.
- Shallow: It is often used for stews, sauces, and dishes that require stirring. It can be a shallow pan, sauté pan, sautoir, or tava.
- Milk: Small saucepan with a single handle, ideal for heating milk or preparing small dishes.
- Fryer: Suitable for evenly frying potatoes, fish, and other foods.
- Tall: Suitable for preparing food in large quantities.
