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I have to keep reminding myself that "pato" does not mean "duck" in Esperanto.
In my kitchen there is no difference between a pot or a pan. However I looked it up. Pots tend to be deeper with high sides that go straight up from a circular base. Pans, on the other hand, are usually shallow with sides that extend only an inch or two from the base. The sides of a pan may go straight up like a pot, or they may curve up at a gentle angle. Perhaps if the full word fry pan or frying pan were used it would be clearer
1779
In English, there are more kinds of pans than a frying pan. There are pans for stovetop cooking, pans for roasting, pans for baking...
The question is whether Esperanto makes the same distinctions—can you call a cookie pan a keksa pato? Online definitions say that a pato has a long handle, but is that because the people writing the definitions aren't cooks (or bakers)? And, if pato isn't used for items such as roasting pans, sheet pans, or muffin plans; then what is the term?
As an aside, a frying pan has sloping sides, while a sauté pan has straight sides.
The dictionary has "pan" as "tervazo". http://www.gutenberg.org/files/16967/16967-h/16967-h.htm#letterP
"cookie pan" or "sheet pan" is "panbakujo" https://eo.wikipedia.org/wiki/Pato https://eo.wikipedia.org/wiki/Kaserolo https://eo.wikipedia.org/wiki/Kurba_pato https://eo.wikipedia.org/wiki/Kaldrono https://eo.wikipedia.org/wiki/Marmito https://eo.wikipedia.org/wiki/Premmarmito https://eo.wikipedia.org/wiki/Kuirujo
Does this take on the meaning of cook, as it is in English, or is it different as it is in some other languages?
No, it is not. As this thread suggests, the differences may change between cultures, but according to my experience, pans are usually shallow and have one single long handle. It would be the choice to fry eggs or bacon, for instance. A pot is deeper and may have different handles, since you don't need to grab it during the cooking process. It would be the one where you cook pasta or a soup.
For English speakers, it may be easy to remember that the vowel difference between pan (frying pan) and pot, i.e., "a" or "o", is reflected in the corresponding difference between pato and poto in Esperanto.
Here are some related definitions from vortaro.net:
pato - Malprofunda senkovrila kaserolo kun longa tenilo, servanta por friti
poto - Vazo, tre diversa laŭ la materialo, formo k uzoj, ordinare destinita por kuirado
brezujo - Poto, speciale destinita por brezi
kaldrono - Granda metalvazo por kuiri, boligi ks
tekaldrono - kaldrono, en kiu oni boligas akvon por la teo
kaserolo - Kuirvazo proks. same profunda kiel larĝa, el metalo aŭ argilo, kun plata fundo k tenilo
kuirvazo - Speciala vazo el metalo aŭ argilo por kuiri
marmito - Kuirvazo kun du ansoj k kovrilo, el metalo (stanita kupro, fero, aluminio), en kiu oni faras buljonon, supon, raguon ks. Sin. kuirpoto, viandopoto.
premmarmito - marmito, en kiu pro la premo de la vaporo kuiriĝas pli rapide la manĝaĵoj
stufujo - Poto, speciale destinita por stufi i.a. viandon
sufleujo - Kuirvazo (kutime vitra) por prepari sufleon
vadjango - Kuirvazo sen fundo, kiun oni starigas rekte super la flamoj de forno, k en kies interno en pluraj tavoloj, laŭ la aranĝo elektita, estas la kuirotaĵoj
- 1779
If only English made it that easy.
A saucepan has a single long handle but a relatively deep bowl; replace the single long handle with two short handles and you get a saucepot.
On the other hand, a roasting pan either has no handles or two short handles, but is relatively shallow.
For even more fun you can look at all the types of cookware and bakeware available.
Pato is similar to (and likely comes from) Latin "patella", which gave (among others) Spanish "paella" and French "poêle"
