Cooking Essentials - Pot & Pans

Pots and pans are perhaps the most important pieces of equipment in
your kitchen, so buy the best you can afford. Choose quality pans -
they will last for years, and save wasted time and burned food.

CHOOSING POTS & PANS
YOU NEED A MINIMUM of
three deep pots and one
shallow pan. A saute’ pan
is the most versatile of
the shallow pans. Unless
otherwise stated,
measurements are
taken across the top.

LARGE POT

MEDIUM POT

STEAMER BASKET

SAUCEPAN

SMALL SAUCEPAN

OMELET PAN

WOK

SAUTE’ PAN

STOVETOP GRILL

CHOICE OF MATERIALS
FOR POTS & PANS
STAINLESS STEEL IS THE BEST ALL-AROUND CHOICE; it’s extremely durable
and easy to clean. For the best heat conduction, buy good-quality pots and pans that
have heavy bases made of a sandwich of stainless steel with a metal filling. Good
conductors of heat are copper, copper and silver alloy, or aluminum, so look for a filling
made of one of these. Although expensive, a good pot or pan should last a very long time.

LARGE POT

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Like the medium pot, this 8 1/2 inch (22cm) pot doubles as a casserole. It holds about 5 quarts & can accomodate a steamer basket.

MEDIUM POT

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This 7 inch (18cm) two-handled pot can be used on the stove & in the oven: its two short metal handles allow it to fit in the oven like a casserole dish. It holds about 3 quarts, a useful size for most cooking purposes, & comes with a tight-fitting lid.

STEAMER BASKET

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A collapsible steamer basket stands on metal legs inside the pan. It can be folded up when not in use & is less expensive than a regular steamer.

SAUCEPAN

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This 6 1/2 inch (16cm) multifunctional pan holds about 2 quarts. Use it to make sauces, vegetables, soups & small stews. A long handle will stay cooler on a hot stovetop.

SMALL SAUCEPAN

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Holds about 1 quart of liquid. Nonstick is best for sauces with milk or cream in them because they have a tendency to stick. A pouring lip on both sides makes serving easier. Nonstick finishes vary widely & never last forever; the better the quality, the more durable they will be.

OMELET PAN

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A pan with a nonstick finish is easiest to use. The right size is important: measuring across the base, use a 6 1/4 inch (16cm) pan for a two-egg French omelet, a 9 inch (23cm) pan for a thick Spanish or Italian omelet. These pans are also useful for making pancakes.

WOK

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CHoose a large wok, 13 1/2 inch (35cm), if you have room to store it. Preseasoned carbon steel is easy to care for & can take metal implements; unseasoned carbon steel rusts more easily. A wok with a slightly flattened bottom is most stable on both gas & electric burners. Woks often come complete with ladle, spatula, & shovel.

SAUTE PAN

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A good-quality, nonstick 8 inch (20cm) saute pan will prove useful for shallow frying as well as boiling or stir-frying. A saute pan has deeper, straighter sides than a frying pan. One with a removeable handle allows for oven use. A glass lid enables you to see what is happening when you cover the pan.

STOVETOP GRILL

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Stovetop grilling is an easy way to achieve a professional-looking result at home. Choose a pan with defined ridges, & check that it is not so heavy that you cannot easily lift it. A foldaway handle is useful for easy storage.

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