This guide covers the most important spoons, pots, pans, and related tools — what they’re called, what they do, and why they matter.
1. Spoon-like Utensils
| Ladle (Kelle) |
Deep, long-handled spoon for serving soups, stews, sauces. |
| Slotted Spoon (Schaumlöffel) |
Spoon with holes for lifting food out of liquid while draining water or oil. |
| Serving Spoon |
Solid, large spoon for serving vegetables, grains, or casseroles. |
| Spatula / Turner (Pfannenwender) |
Flat, often slotted tool for flipping food like pancakes, burgers, eggs. |
| Rubber/Silicone Spatula |
Flexible tool for scraping bowls, stirring sauces, folding batters. |
| Skimmer (Schaumlöffel) |
Wide, shallow, perforated spoon for skimming foam or lifting dumplings/pasta. |
| Pasta Spoon (Nudelheber) |
Spoon with prongs and central hole, perfect for serving spaghetti or linguine. |
| Wooden Spoon (Kochlöffel) |
All-purpose stirring tool — gentle, non-reactive, heat-insulating. |
| Measuring Spoons (Messlöffel) |
Standard-sized spoons for precise baking and cooking measurements. |
2. Pots
| Saucepan (Kochtopf) |
Medium-sized pot with high sides, ideal for boiling, sauces, grains. |
| Stockpot / Soup Pot (Suppentopf) |
Large pot for soups, pasta, and big-batch cooking. |
| Saucier |
Rounded-bottom pot for sauces and risotto — easier stirring and whisking. |
| Dutch Oven (Schmortopf) |
Thick-walled pot, often cast iron, for stews, slow-cooking, and baking. |
| Pressure Cooker (Schnellkochtopf) |
Sealed pot for very fast cooking under high pressure (beans, stews, tough meat). |
| Rice Cooker (Reiskocher) |
Electric pot for cooking rice and other grains automatically. |
3. Pans
| Frying Pan / Skillet (Bratpfanne) |
Shallow with sloped sides; perfect for frying, eggs, and stir-fries. |
| Sauté Pan (Sautierpfanne) |
Deeper with straight sides, good for saucy dishes and one-pan meals. |
| Non-stick Pan (Antihaftpfanne) |
Coated to prevent sticking — great for delicate foods like eggs. |
| Wok |
Deep, rounded pan for high-heat stir-frying, steaming, or boiling. |
| Grill Pan (Grillpfanne) |
Ridged pan that mimics grilling; lets fat drain away. |
4. Additional Cookware & Vessels
| Baking Dish / Casserole (Auflaufform) |
Oven-safe ceramic or glass dish for lasagna, bakes, gratins. |
| Roasting Pan (Bräter) |
Large, shallow oven pan for roasting meat or vegetables. |
| Steamer Basket / Insert (Dampfeinsatz) |
Perforated insert to steam vegetables or dumplings over boiling water. |
| Slow Cooker / Crockpot (Schongarer) |
Electric appliance for unattended, low-temperature cooking. |
| Baking Sheet / Tray (Backblech) |
Flat metal tray for roasting or baking in the oven. |
Minimalist Starter Set (For Small Kitchen)
| Saucepan |
1.5–2 L |
Boiling, sauces, grains |
| Stockpot |
5–6 L |
Pasta, soups, bulk cooking |
| Frying Pan |
24–28 cm |
Daily frying, eggs, sautéing |
| Silicone Spatula |
Medium |
Stirring, scraping, folding |
| Wooden Spoon |
Long-handled |
General-purpose stirring |
| Ladle |
Deep bowl |
Serving soups and stews |
| Slotted Spoon |
Standard |
Lifting food from liquid |
| Rice Cooker |
1–1.5 L (optional) |
Rice and steamed dishes |