(These are the cookware types as we use them in describing parts)
Pot or stock pot
The domed lid typically distinguished the Dutch oven from an ordinary post/stock pot.
The sides perpendicular to the bottom distinguish a saute pan from a skillet.
Note the two types of pressure cooker above which differ in that one has a pressure guage and one has a simpler adjustment knob.
Process Patent Stamp
General rule: All cookware with a process patent stamp is what we call vintage but some vintage has a slightly different version of the stamp shown above. Any cookware without the words process patent and the circle in the stamp above are not from the vintage era.