Every cooking method has its own vessel. How do you choose the perfect pot? Let’s find out!

The vessel par excellence for long cooking with plenty of liquid. Its height, equal to its diameter, keeps evaporation to a minimum and maximises the volume it holds. No other vessel of the same diameter offers more capacity.

It cooks using pressurised steam: cooking times drop dramatically and the nutritional properties of food are better preserved than with traditional methods. Compatible with all hobs, including induction.

Height equal to or greater than half the diameter. Versatile by definition: it handles cooking in liquid, slow braising and dishes that need a lid. The tall shape retains moisture and evens out the temperature.

Height less than half the diameter. The shape encourages fast evaporation of the liquid — ideal for risotto — and lets you keep an eye on the food while it cooks. A wide surface in contact with the heat.

The oval shape is designed to hold whole poultry and game without cutting them up. The inner rack makes it easy to lift the contents out in one piece. Ideal for oven cooking with a lid.

Designed to be used with one hand — the long handle lets you stir, turn and pour while always keeping the pan under control. A compact size for single portions or sauces.

A flat base and low flared sides: the shape keeps resistance to evaporation to a minimum and lets you work on the food quickly. Designed for fast cooking where keeping an eye on things is essential.

Four variants for four different needs: the Lyonnaise pan, with low flared sides, for creaming and frying; the crêpe pan, with a wide surface and minimal rim; the straight-sided pan for frying and quick cooking; the deep pan for sautéing, creaming and finishing pasta and rice dishes.

Rectangular shape, flat base, low sides. Designed for the oven: its geometry maximises the surface exposed to heat and lets you spread out pieces of meat, vegetables or gratin dishes evenly.

The ridges inside are not decorative: they make heating more even, mark the surface of the food and let fat drain away from the heat source. A square or rectangular shape maximises the usable surface.

The concave, half-moon shape with high, sloping sides concentrates the most heat in the centre of the base, while the sides stay cooler. This lets you cook quickly in the centre and keep food warm around the edges — essential in Asian cooking.

Usually round, but also available in special shapes (heart, star, rectangle). Designed for the oven only: heat conducted through the sides and base ensures even baking of leavened doughs and pastry-crust dishes.