subject: Defining Your Household Cookware [print this page] Pots and pans make the most indispensable portion of a persons cookware. You can find a lot of various types available for just about every distinct cooking procedure as well as a handful of dissimilar techniques.
Skillet/frying pan features a flat bottom with shorter sides which are flared as well as sloped, which usually makes it easier to toss and turn food by using a spatula. Typically the pan will likely be created from a sensitive to heat material such as lined copper, stainless steel with a copper or aluminum core, anodized aluminum as well as cast iron. Non- stick working surface can be popular in such pans. They can be found in dissimilar sizes and usually come with a top.
Roasting pan is frequently of a rectangular shape equipped with low sides allowing the heat from the oven to expose the whole surface of the meat. Roasting pan is commonly used with a rack to prevent the meat from resting in its own juices and stewing rather than browning. The pans are available made from different materials including stainless steel, aluminum with non- stick surface, clay and granite.
Sauce Pan is a round pot with high straight sides and a flat bottom, can be used for several purposes, like cooking soup, stewing veggies, preparing sauces. You have a small number of styles to suit special purposes. A saucepan called a Windsor has sides that flare out and another generally known as a saucier has sides that are rounded. There are also distinctive types and materials of saucepans. Many of them use a snug fitting lid.
Stir- fry pan is often a round, deep pan which will have straight sides with a somewhat rounded bottom or more commonly a round base that slants out and upward. Styles and handle size ought to vary to match the cooking methods. Heat is evenly distributed across your base while typically the sloping sides make it easier to stir and turn the components.
Wok is the bowl shaped adaptation of stir- fry pan, easiest for quick cooking food over high heat. It is available with rounded and smooth bottom. Some various woks have one long handle, some have 2 quite short handles and others have a very long handle on one side and a quite short one on the other side. Typically the components used are carbon steel, cast iron, and metals with non- stick coating.
Stockpot may be a heavy, tall, straight- sided pot along with two big, loop handles. It is always used for simmering large amount of liquid, such as stock, soup and stews, but in addition works well for heavy soups, chili and for cooking pasta. Usually comes along with pasta insert - made of stainless steel perforated insert that fits inside a stockpot and acts as a strainer for draining pasta.
Grill pan may be a heavy metal pan which consists of ridges distributed equally across the bottom, that closely mimic the grilling procedure when preparing a few meats and foods. Can be together with shallow sides or with deeper sides similar to a frying pan. Many grill pans are created of cast iron and can be found in different shapes and sizes.
Double boiler consists of two pans- one inside of each other. Typically the base pan contains hot water additionally, the top pan contains typically the ingredients which are getting cooked. Generally used for making delicate sauces that tend to split if cooked on immediate heat. Double boilers can be manufactured from stainless steel, enameled steel, glass and aluminum.
Fondue pot is a type of kitchenware that features a pot using a heat source such as a portable cooking fuel and an electrical heating component placed directly below the pot that is used for a food preparing process called fondues("fondue" is the French word meaning "to melt") . Typically the heat source melts and fully warms the contents(usually cheese, chocolate, wine as well as other ingredients) so that food may be dipped into the pot and either cooked or coated together with its contents and eaten as an appetizer or part of a meal.
