| Remember the joy and sheer glee you felt
| |
| | without harm in the dishwasher.
|
| as a toddler when Mom allowed you access
| |
| | A SAUTÉING PAN is much the same as a
|
| to the cupboard with all those lovely,
| |
| | frying pan or skillet. It has straight,
|
| shiny and oh-so-noisy pots and pans? They
| |
| | short sides. It needs to be made from a
|
| gave you such a sense of freedom, from
| |
| | heat-resistive material such as lined
|
| banging the pots, making uproarious
| |
| | copper or stainless steel with an
|
| sounds that were music to your ears to
| |
| | aluminum or copper core. It can be used
|
| imitating Mom cooking, stirring and
| |
| | interchangeably for sautéing or frying.
|
| pouring your make-believe food from one
| |
| | This type of pan comes equipped with a
|
| container to another. You simply could
| |
| | long handle on one side but larger models
|
| not decide if you wanted to be a heavy
| |
| | may have a loop handle on the other side
|
| metal musician or a chef from the Cordon
| |
| | to balance out the weight of the pan when
|
| Bleu. Such memories...
| |
| | removing it from its heat source. Usually
|
| Thirty years later you have decided that
| |
| | there is a lid. The sauté pan comes in
|
| cooking leaves much less of a headache
| |
| | diameters of 6 to 16 inches.
|
| than does a rock band. You have grown up
| |
| | The SAUTEUSE is a round and lidded pan
|
| to covet those magnificent pots and pans
| |
| | with a looped handle on either side and
|
| you see online or in a gourmet shop. Your
| |
| | short to medium outward sloping sides.
|
| time has come. Bring on the pots and
| |
| | Popular in households all over Europe,
|
| pans!
| |
| | the sauteuse pan is perfect for cooking
|
| One of the first things to consider when
| |
| | casseroles, pasta dishes, and stews. It
|
| building your pot and pan collection is
| |
| | is also used for meat and poultry
|
| to determine how extensive a collection
| |
| | entrées. Sizes range from a relatively
|
| you want. Do you want the bare minimum or
| |
| | small 2.5 quarts to a hefty 7 quarts.
|
| do you wish to create your own culinary
| |
| | The STOCKPOT is to the Dutch oven as the
|
| Christmas, with pots and pans on every
| |
| | Dutch oven is to a regular saucepan, each
|
| conceivable surface of your kitchen? How
| |
| | pot getting larger than the previous one.
|
| much time you spend in the kitchen and
| |
| | It is deeper than it is wide, with
|
| the ease with which you would like to
| |
| | straight sides. Like the Dutch oven, the
|
| turn out your creations will also play a
| |
| | stockpot has loop handles on either side,
|
| part in your considerations. Oh, yes - if
| |
| | large enough to accommodate oven mitts or
|
| you are not a Lottery winner you will
| |
| | pot holders. The stockpot is
|
| need to carefully plan your budget.
| |
| | interchangeable with a SOUP POT, STEW
|
| Sometimes it is better to spend more for
| |
| | POT, or STEW PAN, for they all function
|
| fewer high-quality pieces rather than
| |
| | in the same manner. One of the larger
|
| grabbing every piece of cookware in sight
| |
| | pieces of kitchenware, a stockpot is
|
| on the bargain table.
| |
| | ideal for producing all sorts of food for
|
| What will you need to start? Everyone,
| |
| | larger families and group gatherings. It
|
| from novice to master chef, needs the
| |
| | is able to simmer large quantities of
|
| basics. The basics include ROASTERS,
| |
| | liquid; you might find a chef simmering
|
| SAUCE PANS, and SKILLETS.
| |
| | stocks, thick soups, and stews as well as
|
| Roasters include the ROASTING PAN and the
| |
| | hearty chili, and boiling pasta. A
|
| ROASTING PAN with HIGH COVER. A standing
| |
| | stockpot does not need to be made of
|
| roasting pan is rectangularly shaped with
| |
| | heat-resistive material. However, to
|
| low sides. With the low sides, the heat
| |
| | prevent burning and scorching, it needs a
|
| from the oven envelops the meat, giving
| |
| | heavy bottom. These pots range in size
|
| it full coverage. A very important
| |
| | from a moderate 6-quart capacity to a
|
| accessory to the roaster is a rack which
| |
| | mammoth 20 quarts. That's a lot of chili!
|
| allows the meat to be suspended above its
| |
| | It is a good idea to have a PASTA INSERT
|
| own juices and fatty drippings. Several
| |
| | for your stockpot. Usually made of
|
| different materials can be incorporated
| |
| | stainless steel, it acts as a convenient
|
| in the manufacture of the roaster:
| |
| | colander. Unfortunately, one of these
|
| stainless steel, nonstick-surfaced
| |
| | inserts can cost nearly as much as the
|
| aluminum, anodized aluminum, and granite.
| |
| | stockpot itself. Choices, choices! Some
|
| What sets off a roasting pan with a high
| |
| | brands of stockpots come with drainage
|
| cover is its familiar oval shape with
| |
| | holes drilled into the lid.
|
| deep sides and a domed lid. Again, a rack
| |
| | The STIR-FRY PAN is a round and deep
|
| is very useful. This type of roaster can
| |
| | piece of cookware fashioned in one of two
|
| be made from any of the above materials.
| |
| | styles. The most common option has a
|
| Speaking of granite, do you remember the
| |
| | round base sloping out and upward, much
|
| black or dark blue roasting pan, speckled
| |
| | in the style of a Windsor pan while the
|
| with "freckles," that your mother used
| |
| | other choice has straight sides joined to
|
| every Thanksgiving to give that roasted
| |
| | a slightly curved base. The design of the
|
| turkey a golden glow? I can still
| |
| | stir-fry pan lets heat distribute itself
|
| remember the turkey aroma wafting itself
| |
| | evenly. The sloping sides give easier
|
| throughout the house, teasing my nose!
| |
| | access to the food which needs to be
|
| SAUCEPANS, and SAUCE POTS, are round pots
| |
| | tossed and turned, as in Asian cuisine.
|
| which branch out into many varieties. Key
| |
| | Stir-fry pans are very efficient when
|
| identifying points of this category are
| |
| | quickly searing a mélange of meats,
|
| high, straight sides and a flat bottom.
| |
| | vegetables, and sauces. Aesthetically,
|
| Saucepans have many uses, from heating a
| |
| | the stir-fry pan allows for the
|
| can of soup to making a sauce, with an
| |
| | preservation of colors and textures.
|
| infinite number of foods in between. A
| |
| | The WOK is very much like a stir-fry pan
|
| WINDSOR saucepan starts out as an
| |
| | except it is designed to rapidly cook
|
| ordinary piece of cookware but has sloped
| |
| | bite-sized pieces of food over
|
| sides. A SAUCIER has rounded ones. Both
| |
| | exceptionally higher temperatures than an
|
| provide increased exposure; sauces are
| |
| | everyday pot or pan would require.
|
| reduced more quickly and it is easier to
| |
| | Designed with either a flat or a rounded
|
| whisk food away from a round surface.
| |
| | bottom, either style can be used over a
|
| Heat-responsive materials such as lined
| |
| | flamed heat source. Woks with a flat
|
| copper or stainless steel with a copper
| |
| | bottom are primarily used on an electric
|
| core are commonly used in the fabrication
| |
| | burner, as well as the gas flame.
|
| of saucepans. Saucepans come in a variety
| |
| | Materials such as stainless steel, cast
|
| of sizes and most come from the factory
| |
| | iron, or metal coated with a nonstick
|
| with a tightly fitting lid. Sauce pots
| |
| | surface are used in the construction of a
|
| are similar in appearance to Dutch ovens
| |
| | wok. Like a cast iron skillet, you must
|
| and have one long handle for the smaller
| |
| | remember to oil a cast iron wok before
|
| pots; the larger-capacity saucepots have
| |
| | its initial use. Several arrangements of
|
| a long handle on one side plus a loop
| |
| | multiple handles are used: one long
|
| handle on the other to help balance it
| |
| | handle; two short handles, or one long
|
| when lifting off the stove.
| |
| | handle in conjunction with a loop handle
|
| A SKILLET is the same as a FRYING PAN.
| |
| | on the opposing side. Available in
|
| They both have a flat bottom and short
| |
| | diameters from 12 to 20 inches, the wok
|
| flared or sloped sides, allowing for ease
| |
| | is to be admired for its myriad
|
| in tossing and turning food. A frying pan
| |
| | functions. As well as the traditional
|
| should be made of heat-responsive,
| |
| | stir-frying , it can also be used to
|
| heavyweight material. such as cast iron
| |
| | sauté, steam, or deep fry.
|
| (which must be oiled and seasoned prior
| |
| | An OMELET PAN is pretty much the same as
|
| to its initial use). Frying pans that
| |
| | a frying pan. Omelettes can be made in
|
| have been coated with a nonstick
| |
| | one of several types of pans.
|
| substance such as Teflon can be used for
| |
| | Traditionally, an omelette pan has low
|
| frying foods or for sautéing. As with
| |
| | curved edges. The bottom has a wide
|
| saucepans and roasters, skillets (or
| |
| | diameter to assure the omelette will be
|
| frying pans) come in an array of sizes
| |
| | able to be flipped over easily; a
|
| and usually with a lid.
| |
| | nonstick surface eases the actual act of
|
| A plethora of styles of saucepans is
| |
| | folding the omelette over. If the pan has
|
| available to enhance your cooking
| |
| | a metal handle it can be used in the
|
| experience. Besides the saucepans
| |
| | broiler, as well. There is another
|
| discussed above, a chef will want to
| |
| | version of the pan that consists of two
|
| acquire several other types of pots and
| |
| | half rounds, hinged in the middle. Each
|
| pans, including the following: CHEF'S
| |
| | portion of the pan is filled with the
|
| PAN, DOUBLE BOILER, DUTCH OVEN, OMELET
| |
| | omelette mixture and then the various
|
| PAN, SAUTÉING PAN, SAUTÉUSE PAN,
| |
| | fillings - cheese, mushrooms, broccoli,
|
| STOCKPOT, and WOK.
| |
| | onions, sausage, olives, etc. - are
|
| A CHEF'S PAN is a saucepan of medium
| |
| | gently dropped onto one or both sides.
|
| depth and has sides that can be flared,
| |
| | When the omelette is cooked, fold one
|
| rounded, or even straight. The wide
| |
| | half of the pan over so that the two
|
| mouth, combined with a flat bottom,
| |
| | halves join together and ta da! your
|
| enables the accelerated evaporation of
| |
| | omelette is ready to be admired and
|
| liquids. A long handle and tightly
| |
| | eaten.
|
| fitting lid are generally standard
| |
| | A BRAISER PAN does just that - braise!
|
| features of chef's pans. Made of metal, a
| |
| | The pan is round or oval with
|
| chef's pan has a thick ground base
| |
| | safe-to-the-touch handles on either side.
|
| allowing for rapid temperature changes.
| |
| | It uses a heavy domed lid that make the
|
| The high sides make room for ease of
| |
| | tight seal necessary in preventing liquid
|
| frying, sautéing, or steaming of foods
| |
| | from evaporating. In order to be braised,
|
| without food accidentally spilling out
| |
| | the food should be quickly seared and
|
| all over the stove top. Chef's pans and
| |
| | allowed to bathe in its natural juices.
|
| sauciers can be used interchangeably.
| |
| | Braiser pans come in diameters of 10 to
|
| A DOUBLE BOILER is basically two
| |
| | 14 inches and are able to hold 2 to 4
|
| saucepans, with the slightly smaller top
| |
| | quarts. A braiser pan is interchangeable
|
| pan nesting inside the lower pan. The
| |
| | with a casserole pan.
|
| construction is deceptively naive and
| |
| | A CASSEROLE PAN is round or oval. It has
|
| simple, but once you have had a chance to
| |
| | steep sides and has a capacity as few as
|
| cook with a double boiler, you will
| |
| | 2 quarts all the way up to 12 quarts,
|
| wonder why you had not already been an
| |
| | while the most common capacities are from
|
| ardent fan of one. Hot water is placed in
| |
| | 5 to 8 quarts. It can be made from
|
| the bottom pan, providing the heat source
| |
| | materials such as saucepan metals or
|
| for the ingredients in the top, anything
| |
| | glass, ceramic, or clay. It has a lid
|
| from melting chocolate to delicate
| |
| | which is normally not used while food is
|
| sauces. Double boilers can be made from
| |
| | cooking in the casserole pan(so the food
|
| many materials, including stainless
| |
| | can brown). Generally used in the oven,
|
| steel, enameled steel, aluminum, or glass
| |
| | it has a base and sides that are of equal
|
| which allows you a close and personal
| |
| | thickness, allowing even distribution of
|
| view of the contents on top as they swirl
| |
| | heat. A CASSEROLE POT is basically the
|
| and move about.
| |
| | same thing as a CASSEROLE DISH, a BUFFET
|
| DUTCH OVENS tend to be rather heavy in
| |
| | CASSEROLE, and a CASSOULET. All of the
|
| weight. They are round or oval and have a
| |
| | above can be used for cooking and/or
|
| domed lid much like that on a covered
| |
| | serving a one-pot dish on the table.
|
| roaster, and steep sides. They range in
| |
| | Cassoulets seem to be made of hard
|
| size from 2 to almost 5 inches high and
| |
| | anodized aluminum, stainless steel, or
|
| have a capacity ranging from 2 to 6
| |
| | copper core. The cassoulet is
|
| quarts. In essence, a Dutch oven is an
| |
| | particularly efficient in retaining heat
|
| overgrown saucepot, good for preparing a
| |
| | for the food sitting on the table,
|
| wide assortment of foods, including
| |
| | waiting to insure your second and third
|
| roasting a rump roast, stewing, braising,
| |
| | helpings are still warm.
|
| making homemade soup with myriad
| |
| | And finally, there is the EVERYDAY PAN
|
| ingredients, or boiling all sorts of
| |
| | hanging in your kitchen for you to start
|
| pasta. As well as being made from the
| |
| | your next delicious meal. As the name
|
| usual materials as previously listed,
| |
| | implies, it can be used to cook almost
|
| Dutch ovens made of cast iron are popular
| |
| | anything, such as casserole baking and
|
| at a campfire or fire pit. A FRENCH OVEN
| |
| | braised meat and vegetables, just to name
|
| is very similar to a Dutch oven but the
| |
| | a few. Some everyday pans even have a
|
| sides are lower. Both types of ovens can
| |
| | flared lip on either side for drip-free
|
| go from freezer to stove to table.
| |
| | pouring. It is great for dishing up soups
|
| Because the French oven is made of
| |
| | and other liquids threatening to make a
|
| enameled cast iron, it can be washed
| |
| | mess. I need all the help I can get...
|
