Which one is right for this job?

Hey everyone, today I decided to discuss Pots & Pans.  Being that I'm a self taught cook, I had to learn which pan/pot was the right one for the job.  It's not as easy as you may think.  Sure the "saute" pan is pretty much self-explanatory but its not always that easy.

Braiser/Casserole — Shallow, sloped sides, wide construction and short side handles, this pan is designed to fit easily in the oven. It's ideal for dishes that are started on the stove and finished in the oven.
Fry Pan/Skillet — This pan has moderately high, slightly flared (outward sloping) sides. It's good for frying chicken and hash browns. Nonstick versions are wonderful for omelet and fish.
Omelet Pan — Also known as a crepe pan, this is a type of fry pan. It has a flat surface, sloped sides and flared edges that allow foods to slide easily out of the pan.
Saucepan — Your kitchen essential. Straight or slightly sloping, higher sides and a long handle distinguish this pan. It can be used to cook delicate sauces, reheat leftovers and cook sticky grains like rice and oatmeal.
Soup/Stockpots — As wide as it is high with a thick base for slow simmering. The height and surface area allow for minimum evaporation for perfect flavoring and locked-in ingredients. It's perfect for stews, soups and pastas. Go ahead, you can even try a lobster.
Chef's — Want the most efficient pan for whisking? This is the one to look for. Gently sloped sides make it ideal not only for whisking, but also for stirring. And the flat bottom creates even heating.

There are many other types of pots and pans but the ones I included into this discussion are generally the most common to households across America.  Until next time, remember to Follow The Food with JBistro Style on Facebook, Twitter, Google+, Pinterest, and Instagram!