One-quart saucepan--for small servings, to melt butter or to use as a double boiler with a larger pan. Two-quart saucepan--for sauces and vegetables. Four-quart saucepan--for side dishes, vegetables or soups. Eight inch oven-proof skillet--for frying. Fourteen inch oven-proof skillet--for main dishes. Eight-quart stockpot--for cooking pasta, soup and stock. Roasting pan with rack--for roasting meat. Large heavy kettle with lid (Dutch Oven)--for stews. Broiler pan--for broiling meats, potatoes or other vegetables. Pizza pan--for pizza or to use as a baking sheet. Loaf pan--for breads, terrines or meat loaf. Two eight- or nine-inch round cake pans--for two-layer cakes. One eight- or nine-inch square pan--for small cakes or brownies. Two baking sheets--for cookies, bread, etc. One muffin tin--great for muffins, serving condiments, making small gelatin desserts and much more. One ovenproof glass pie plate--for pies, cakes, and other dishes. Microwave-safe covered casserole dishes in three sizes--for cooking vegetables, rice, casseroles, and re-heating leftovers.