Pentola vs. casseruola vs. pentolino
While English often groups cookware under general terms like pot or saucepan, Italian uses specific words based on the height of the sides and the handle configuration. The three most common terms are pentola, casseruola, and pentolino.
Pentola
A1A pentola is a deep pot with high vertical sides and usually two short side handles. It is designed to hold large volumes of liquid and is the standard vessel used for boiling water for pasta or making stocks.
Riempi la pentola d'acqua e portala a bollore.
(Fill the pot with water and bring it to a boil.)
La nonna prepara sempre il minestrone nella sua pentola più grande.
(Grandma always prepares vegetable soup in her biggest pot.)
Hai messo il coperchio sulla pentola?
(Did you put the lid on the pot?)
Questa pentola è troppo alta per entrare nel lavandino.
(This pot is too tall to fit in the sink.)
Casseruola
B1A casseruola has lower sides than a pentola (usually half the height) and can have either one long handle or two short handles. It is the closest equivalent to a standard saucepan or a Dutch oven and is used for braising, making sauces, or cooking risotto.
Per fare il risotto serve una casseruola larga.
(To make risotto you need a wide saucepan.)
Ho comprato una casseruola di rame per le salse.
(I bought a copper saucepan for sauces.)
Fai rosolare la carne nella casseruola prima di aggiungere il vino.
(Brown the meat in the saucepan before adding the wine.)
Lo chef ha servito lo stufato direttamente nella casseruola.
(The chef served the stew directly in the saucepan.)
Pentolino
A2The word pentolino is the diminutive of pentola, referring to a very small pot with one long handle. It is specifically used for heating small amounts of liquid, boiling eggs, or melting ingredients like butter or chocolate.
Scalda il latte nel pentolino per la colazione.
(Heat the milk in the small pot for breakfast.)
Usa un pentolino per far bollire l'uovo.
(Use a small pot to boil the egg.)
Metti il cioccolato nel pentolino e scioglilo lentamente.
(Put the chocolate in the small saucepot and melt it slowly.)
Attento a non bruciarti, il manico del pentolino scotta.
(Be careful not to burn yourself, the handle of the small pot is hot.)
Summary
To distinguish these cookware items, look at the dimensions and intended use. Use pentola for a tall, deep pot for boiling pasta; use casseruola for a medium-height pan for sauces and stews; and use pentolino for a tiny, single-handled pot for warming milk or melting butter.