“Cast iron skillet: a skillet with high heat retention. Good for deep frying, braising, etc.

Stainless steel sauté pan: a pan with large volume, more surface area, and oven safe.

Nonstick pans: for use with anything that likes to stick.

Large stockpot: for making stocks, soups, boiling lobsters, etc.”

—u/loverofreeses

Source: https://www.buzzfeed.com/consheabrown1/cooking-tips-everyone-should-know