Bring on the Pots and Pans

Remember the joy and sheer glee you felt as ago from freezer to stove to table. Because the
toddler when Mom allowed you access to theFrench oven is made of enameled cast iron, it can
cupboard with all those lovely, shiny andbe washed without harm in the dishwasher.
oh-so-noisy pots and pans? They gave you suchA SAUTÉING PAN is much the same as a
a sense of freedom, from banging the pots,frying pan or skillet. It has straight, short sides. It
making uproarious sounds that were music toneeds to be made from a heat-resistive material
your ears to imitating Mom cooking, stirring andsuch as lined copper or stainless steel with an
pouring your make-believe food from onealuminum or copper core. It can be used
container to another. You simply could not decideinterchangeably for sautéing or frying. This
if you wanted to be a heavy metal musician or atype of pan comes equipped with a long handle
chef from the Cordon Bleu. Such memories...on one side but larger models may have a loop
Thirty years later you have decided that cookinghandle on the other side to balance out the
leaves much less of a headache than does a rockweight of the pan when removing it from its heat
band. You have grown up to covet thosesource. Usually there is a lid. The sauté pan
magnificent pots and pans you see online or in acomes in diameters of 6 to 16 inches.
gourmet shop. Your time has come. Bring on theThe SAUTEUSE is a round and lidded pan with a
pots and pans!looped handle on either side and short to medium
One of the first things to consider when buildingoutward sloping sides. Popular in households all
your pot and pan collection is to determine howover Europe, the sauteuse pan is perfect for
extensive a collection you want. Do you want thecooking casseroles, pasta dishes, and stews. It is
bare minimum or do you wish to create youralso used for meat and poultry entrées.
own culinary Christmas, with pots and pans onSizes range from a relatively small 2.5 quarts to a
every conceivable surface of your kitchen? Howhefty 7 quarts.
much time you spend in the kitchen and the easeThe STOCKPOT is to the Dutch oven as the
with which you would like to turn out yourDutch oven is to a regular saucepan, each pot
creations will also play a part in yourgetting larger than the previous one. It is deeper
considerations. Oh, yes - if you are not a Lotterythan it is wide, with straight sides. Like the Dutch
winner you will need to carefully plan your budget.oven, the stockpot has loop handles on either
Sometimes it is better to spend more for fewerside, large enough to accommodate oven mitts or
high-quality pieces rather than grabbing everypot holders. The stockpot is interchangeable with
piece of cookware in sight on the bargain table.a SOUP POT, STEW POT, or STEW PAN, for
What will you need to start? Everyone, fromthey all function in the same manner. One of the
novice to master chef, needs the basics. Thelarger pieces of kitchenware, a stockpot is ideal
basics include ROASTERS, SAUCE PANS, andfor producing all sorts of food for larger families
SKILLETS.and group gatherings. It is able to simmer large
Roasters include the ROASTING PAN and thequantities of liquid; you might find a chef
ROASTING PAN with HIGH COVER. A standingsimmering stocks, thick soups, and stews as well
roasting pan is rectangularly shaped with low sides.as hearty chili, and boiling pasta. A stockpot does
With the low sides, the heat from the ovennot need to be made of heat-resistive material.
envelops the meat, giving it full coverage. A veryHowever, to prevent burning and scorching, it
important accessory to the roaster is a rackneeds a heavy bottom. These pots range in size
which allows the meat to be suspended above itsfrom a moderate 6-quart capacity to a
own juices and fatty drippings. Several differentmammoth 20 quarts. That's a lot of chili!
materials can be incorporated in the manufactureIt is a good idea to have a PASTA INSERT for
of the roaster: stainless steel, nonstick-surfacedyour stockpot. Usually made of stainless steel, it
aluminum, anodized aluminum, and granite.acts as a convenient colander. Unfortunately, one
What sets off a roasting pan with a high cover isof these inserts can cost nearly as much as the
its familiar oval shape with deep sides and astockpot itself. Choices, choices! Some brands of
domed lid. Again, a rack is very useful. This typestockpots come with drainage holes drilled into the
of roaster can be made from any of the abovelid.
materials. Speaking of granite, do you rememberThe STIR-FRY PAN is a round and deep piece of
the black or dark blue roasting pan, speckled withcookware fashioned in one of two styles. The
"freckles," that your mother used everymost common option has a round base sloping
Thanksgiving to give that roasted turkey a goldenout and upward, much in the style of a Windsor
glow? I can still remember the turkey aromapan while the other choice has straight sides
wafting itself throughout the house, teasing myjoined to a slightly curved base. The design of the
nose!stir-fry pan lets heat distribute itself evenly. The
SAUCEPANS, and SAUCE POTS, are round potssloping sides give easier access to the food which
which branch out into many varieties. Keyneeds to be tossed and turned, as in Asian cuisine.
identifying points of this category are high,Stir-fry pans are very efficient when quickly
straight sides and a flat bottom. Saucepans havesearing a mélange of meats, vegetables,
many uses, from heating a can of soup to makingand sauces. Aesthetically, the stir-fry pan allows
a sauce, with an infinite number of foods infor the preservation of colors and textures.
between. A WINDSOR saucepan starts out as anThe WOK is very much like a stir-fry pan except
ordinary piece of cookware but has sloped sides.it is designed to rapidly cook bite-sized pieces of
A SAUCIER has rounded ones. Both providefood over exceptionally higher temperatures than
increased exposure; sauces are reduced morean everyday pot or pan would require. Designed
quickly and it is easier to whisk food away from awith either a flat or a rounded bottom, either
round surface. Heat-responsive materials such asstyle can be used over a flamed heat source.
lined copper or stainless steel with a copper coreWoks with a flat bottom are primarily used on an
are commonly used in the fabrication ofelectric burner, as well as the gas flame. Materials
saucepans. Saucepans come in a variety of sizessuch as stainless steel, cast iron, or metal coated
and most come from the factory with a tightlywith a nonstick surface are used in the
fitting lid. Sauce pots are similar in appearance toconstruction of a wok. Like a cast iron skillet, you
Dutch ovens and have one long handle for themust remember to oil a cast iron wok before its
smaller pots; the larger-capacity saucepots have ainitial use. Several arrangements of multiple handles
long handle on one side plus a loop handle on theare used: one long handle; two short handles, or
other to help balance it when lifting off the stove.one long handle in conjunction with a loop handle
A SKILLET is the same as a FRYING PAN. Theyon the opposing side. Available in diameters from
both have a flat bottom and short flared or12 to 20 inches, the wok is to be admired for its
sloped sides, allowing for ease in tossing andmyriad functions. As well as the traditional
turning food. A frying pan should be made ofstir-frying , it can also be used to sauté,
heat-responsive, heavyweight material. such assteam, or deep fry.
cast iron (which must be oiled and seasoned priorAn OMELET PAN is pretty much the same as a
to its initial use). Frying pans that have beenfrying pan. Omelettes can be made in one of
coated with a nonstick substance such as Teflonseveral types of pans. Traditionally, an omelette
can be used for frying foods or forpan has low curved edges. The bottom has a
sautéing. As with saucepans and roasters,wide diameter to assure the omelette will be able
skillets (or frying pans) come in an array of sizesto be flipped over easily; a nonstick surface eases
and usually with a lid.the actual act of folding the omelette over. If the
A plethora of styles of saucepans is available topan has a metal handle it can be used in the
enhance your cooking experience. Besides thebroiler, as well. There is another version of the
saucepans discussed above, a chef will want topan that consists of two half rounds, hinged in the
acquire several other types of pots and pans,middle. Each portion of the pan is filled with the
including the following: CHEF'S PAN, DOUBLEomelette mixture and then the various fillings -
BOILER, DUTCH OVEN, OMELET PAN,cheese, mushrooms, broccoli, onions, sausage,
SAUTÉING PAN, SAUTÉUSE PAN,olives, etc. - are gently dropped onto one or both
STOCKPOT, and WOK.sides. When the omelette is cooked, fold one half
A CHEF'S PAN is a saucepan of medium depthof the pan over so that the two halves join
and has sides that can be flared, rounded, ortogether and ta da! your omelette is ready to be
even straight. The wide mouth, combined with aadmired and eaten.
flat bottom, enables the accelerated evaporationA BRAISER PAN does just that - braise! The pan
of liquids. A long handle and tightly fitting lid areis round or oval with safe-to-the-touch handles on
generally standard features of chef's pans. Madeeither side. It uses a heavy domed lid that make
of metal, a chef's pan has a thick ground basethe tight seal necessary in preventing liquid from
allowing for rapid temperature changes. The highevaporating. In order to be braised, the food
sides make room for ease of frying,should be quickly seared and allowed to bathe in
sautéing, or steaming of foods without foodits natural juices. Braiser pans come in diameters
accidentally spilling out all over the stove top.of 10 to 14 inches and are able to hold 2 to 4
Chef's pans and sauciers can be usedquarts. A braiser pan is interchangeable with a
interchangeably.casserole pan.
A DOUBLE BOILER is basically two saucepans,A CASSEROLE PAN is round or oval. It has steep
with the slightly smaller top pan nesting inside thesides and has a capacity as few as 2 quarts all
lower pan. The construction is deceptively naivethe way up to 12 quarts, while the most common
and simple, but once you have had a chance tocapacities are from 5 to 8 quarts. It can be made
cook with a double boiler, you will wonder whyfrom materials such as saucepan metals or glass,
you had not already been an ardent fan of one.ceramic, or clay. It has a lid which is normally not
Hot water is placed in the bottom pan, providingused while food is cooking in the casserole pan(so
the heat source for the ingredients in the top,the food can brown). Generally used in the oven,
anything from melting chocolate to delicateit has a base and sides that are of equal
sauces. Double boilers can be made from manythickness, allowing even distribution of heat. A
materials, including stainless steel, enameled steel,CASSEROLE POT is basically the same thing as a
aluminum, or glass which allows you a close andCASSEROLE DISH, a BUFFET CASSEROLE, and a
personal view of the contents on top as theyCASSOULET. All of the above can be used for
swirl and move about.cooking and/or serving a one-pot dish on the
DUTCH OVENS tend to be rather heavy intable. Cassoulets seem to be made of hard
weight. They are round or oval and have aanodized aluminum, stainless steel, or copper core.
domed lid much like that on a covered roaster,The cassoulet is particularly efficient in retaining
and steep sides. They range in size from 2 toheat for the food sitting on the table, waiting to
almost 5 inches high and have a capacity ranginginsure your second and third helpings are still
from 2 to 6 quarts. In essence, a Dutch oven iswarm.
an overgrown saucepot, good for preparing aAnd finally, there is the EVERYDAY PAN hanging
wide assortment of foods, including roasting ain your kitchen for you to start your next
rump roast, stewing, braising, making homemadedelicious meal. As the name implies, it can be used
soup with myriad ingredients, or boiling all sorts ofto cook almost anything, such as casserole baking
pasta. As well as being made from the usualand braised meat and vegetables, just to name a
materials as previously listed, Dutch ovens madefew. Some everyday pans even have a flared lip
of cast iron are popular at a campfire or fire pit.on either side for drip-free pouring. It is great for
A FRENCH OVEN is very similar to a Dutch ovendishing up soups and other liquids threatening to
but the sides are lower. Both types of ovens canmake a mess. I need all the help I can get...