A Charentais devil is a low, flat unglazed earthenware pot with a small opening at the top and a lid. It is used for dry cooking.
A chip pan is a deep pot used to fry chips (aka “French Fries” in America) in hot oil on stove-top burners. They are now actively recommended against by all food and home safety authorities because they are a frequent cause of household fires, and injuries.
Deep-fat fryers are cooking vessels designed for the frying of foods in several inches or more of hot oil. Food safety experts now advise against stove-top ones and recommend instead electric ones that have safety cut-offs.
A donabe is a lidded Japanese crock made of clay or earthenware for simmering and stewing in.
A double boiler is a set of two pots that uses water between the source of heat and the item being heated or cooked in order to moderate the level of heat being delivered.
Dutch ovens are generally large, wide, stout pots that can be made from a variety of metals. Some are oven safe. There are two main categories: modern ones meant for use on modern stoves, and more traditional ones made for use over open wood fires.
A pot is a vessel that you put stuff in for the purpose of cooking, storing or preserving. In North American culinary usage, generally only the cooking sense is used. In the UK, the additional storage and preserving sense of the word is used as well.
A pressure cooker is a pot to cook food in under pressure. The presence of pressure can reduce both the cooking time and the energy used to cook something by as much as 50%.
A sinseollo (aka sinsollo) is both a Korean cooking pot, and the hotpot dish made with it.
A slow cooker is countertop electrical appliance. It is designed to slowly cook the food put in it over a period of hours at a low temperature in a moist environment.
A splatter screen is a screen consisting of a solid rim with mesh stretched between the sides. It acts as a cover to a pot or frying pan to stop fat, grease and liquid from splattering around the cooking surface.
A stock pot is deep pot, much taller than it is wide, made of metal with straight sides. The height causes a “convection current” to develop in the stock, helping to keep heat slowly flowing in the pot through the ingredients.