Stock pots are deep, versatile cooking pots for making stocks, soups, and stews. Frying pans and woks sauté', sear, and shallow-fry food. Saucepans are specialized cookware for reducing liquids into sauces, gravies, and toppings. Sauté and braising pans are cooking vessels with high walls for sauteing ingredients or braising meats and vegetables in a shallow pool of liquid. Crepe pans are thin, round cooking surfaces specially designed for making crepes.