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| CHOOSING POTS & PANS |
by Krista BarrettPots and pans are an obvious necessity in any kitchen. Without cookware, cooking can be difficult. So let’s get a ‘handle’ on the vast choices of pots and pans and find out what’s right for you. But first, take a look at the different types of materials pots can be made of and how they differ. Pot & Pan Materials Stainless Steel Probably the most common material used for pots and pans. It is a low-maintenance material that is durable and does not react with foods. Unfortunately it does not conduct heat that well on its own. Non-stick Another common material and great for promoting low-fat meals. In the past, non-stick coatings didn’t cook well at high heat and you ran the risk of non-stick particles ending up in your food. Nowadays you can find non-stick cookware (usually anodized aluminum) that offers you high-heat durability and deglazing ability. Anodized Aluminum This material was originally designed for professional chefs. Heat spreads evenly and rapidly without spot burning. It is becoming a favorite to the home cook and offers precise control for searing, sautéing and deglazing. This aluminum has been electrochemically sealed to create a non-reactive, non-stick, durable, cooking surface. It is a high-end non-stick material. Copper A great heat conductor and looks beautiful but can be high maintenance (must be treated for proper appearance on a constant basis). Copper pots and pans can also be extremely difficult to cook with. Therefore, copper is usually used only as a bottom layer. Aluminum Very lightweight and easy to use but is known to react with specific foods that contain acid, sulfur and alkaline. Aluminum is, like copper, used as a bottom layer as it also is a wonderful heat conductor. Cast Iron A high-maintenance material that works well when cooking at high temperatures. It retains the heat well but is not very responsive when heating up and cooling down quickly is required. It also needs thorough drying and oiling. Depending on what you want, whether that be high-end culinary pots and pans or everyday cookware, be sure to make it a priority to buy good quality. This is not the time to be ‘cheap’. If you want your pots and pans to last (and they should), you’ll need to put out a bit of money. It will save you in the long run. Be aware that some materials are thinner and hold heat unevenly. If you’ve ever had a pot or pan that had its bottom warp or dent easily it was probably a thinner material. These materials also allow food to burn easily. A flat bottom is essential if you want your food to cook evenly. Try to stick to heavier-gauge made pots and pans that will heat evenly. To find a good gauge pan, knock on the bottom of it with your knuckles. If you hear a thud – that’s the pan you want. The Basic Pots and Pans for your Kitchen When purchasing your pots and pans, think before going out and purchasing a full set. You may end up with pots and pans that you don’t need. Instead, think about buying a 2 or 3-piece set of basic stainless steel pots and then build on that. Make sure that you purchase at least one pan that can be transferred from the stovetop to the oven (i.e. roasting pans). This makes it so much easier for those recipes that call for this and less clean up for you. 2-qt and 3-qt Saucepan with Lid These are the basic-sized pots that every kitchen should have. They’re great for cooking soups, vegetables, rice, etc. Stockpot Stockpots are great for making stews, soups, ‘stock’ (flavored liquid used in recipes), pastas and more. Non-stick skillet (fry pan) There are some recipes that call for non-stick skillets (i.e. omelettes). Look for a skillet/fry pan that’s made of anodized aluminum for best results and good quality.(Personal Note: I bought an average fry pan and it completely warped on me. It is now impossible to cook food evenly now and I’ll need to go and buy a new one – this time I’m spending the bucks and going for good quality (heavier-gauge). Sauté pan The Sauté pan is used for (you guessed it!) sautés, searing, and pan-frying. Sautéing calls for quick temperature changes, and you want a pan that is responsive, meaning that you want something to heat up quickly but reduce in heat just as quickly so it doesn’t burn. Saucepan Try to find a mix of stainless steel and copper in a saucepan. Remember, stainless steel, on its own, is a poor conductor of heat but copper is a superb conductor. Because copper, on its own, is highly reactive with food and a stainless-steel lining isn’t makes this saucepan highly functional, and easier for you to create sauces, etc. Roasting Pan These pans are great for transferring from stovetop to oven. Whether you’re cooking poultry or meat, it’s a great piece of cookware to have in your home.  Similar to a casserole dish, this dish is used to cook meat slowly in its own juices along with spices, preferred liquid (wines, etc.) etc. Braising gives you the ability to use less expensive cuts of beef that aren’t tender enough to roast or grill (i.e. chuck, blade, flank, etc.). Try to find a dish that you can transfer from the stovetop to the oven (i.e. stainless steel). Creating a Pot Rack Want to free up some cupboard space and make your pots and pans more accessible? A pot rack might be the answer for you, and can be as simple as a handrail and several S-hooks hung on your wall or from your ceiling. Handrails are better than towel bars as they support more weight. 10” – 30” in length will do, depending on how long and big you want your pot rack to be. Did you know? Hanging your pot rack over your stove will cause your pots and pans to become greasy over time. Usually hanging over the ‘prep area’ is best, high enough that no one will bump their head on it. It is very important that you attach your rack to the framing behind the drywall or plaster of the wall. Seek professional help if unsure about this. In closing...remember to have fun with this. These are tools that are going to increase your cooking power and potential! Take your time and ask questions whenever you're unsure about anything. To get an idea of how many choices you have, type ‘pots and pans’ into a search engine and take a look. The choice is yours! |
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About the Author: Krista Barrett is the editor of A Gourmet Kitchen, a great cooking resource in the webseed directory. |
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Create My Own Soup 
