There are three basic types of pots, each distinguished by their size, shape, and function. Stockpots usually have steep sides, two handles, and a lid. Pans have shorter sides than stockpots, are typically one-handled, and are used for daily cooking, such as preparing rice, quinoa, beans, and smaller sauces and soups. Soup pots are similar to stockpots, but have a heavier base and may be wider than stockpots.