What is a distinguishing feature of a pot compared to a pan?

A pot is typically deeper than a pan, which is a fundamental characteristic that sets the two types of cookware apart. Pots are designed to hold liquids and are often used for cooking methods requiring more volume, such as boiling, steaming, or making soups and stews. Their depth allows for effective retention and circulation of heat and prevents splashing when liquids are heated. This design is practical for preparing meals that need to contain more ingredients or that must be stirred frequently without spilling.

In contrast, a pan, which usually has a wider and shallower surface, is primarily used for frying, searing, or browning foods. Its shape facilitates evaporation and browning, which are key for cooking techniques like sautéing. The distinction between the depth and function of pots and pans is essential for understanding their appropriate uses in the kitchen.