Pots and pans are very important in making the right dish. Whether you cook a little or a lot the better the tools of the trade, the higher quality and more simple your meals will be to create. Here are my favourites and what I've use them for.
Pots & Pans
Baking sheet
A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.
Baking Sheet Extra Large
Like the regular baking sheet but holds a lot more cookies.
Covered Casserole Dish
Covering a casserole helps the dish cook evenly, stay moist, and prevents burning. Uncovering helps with browning, crisping and allowing for steam to release
Covered Sauté Pan
A sauté pan is easily one of the most versatile pans to have in the kitchen. ... Plus, as they are deeper than a regular frying pan, they can also be used for for steaming, deep-frying, searing and poaching. Many are also able to go from hob to oven, and cooking on all heat sources including induction. Cover with the lid when you want to simmer.
Crepe Pan
Crepe pans are used to make crepes however you can make pancakes and tortillas
Small Saucepan
Used when you just need a little of traditional white sauces, bechamel and other sauces. A smaller pan gives you more control and less risk of burning and scorching
Heavy Saucepan
Heavy-bottomed pots and pans are thicker at the base, meaning they tend to absorb and distribute heat from a stovetop burner more evenly than a thin pot or pan. A heavy-bottomed pot or pan will heat and cook your ingredients more evenly.
Large Saucepan
Can make more or be used for cooking large amounts of pasta
Frying Pan or Skillet
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods
Large Frying Pan or Skillet
Like the frying pan but larger so you can make more at one time. They have a small grab handle opposite the main handle
Roaster Pan With Lid
A lean cut of meat, however, will benefit from being covered during a long roasting time, to retain juices and soften the meat.
Roasting Pans
A roasting pan is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.
Sauté Pan
The sauté pan comes from the French word “Sauter”, meaning “to jump”. This pan is designed to cook a larger volume of ingredients without overcrowding. A sauté pan is used by tossing ingredients back and forth into the air and is used on high heat with oil or fat.
Wok
The advantages of using a wok are its large surface area and high sides which allow for quick stirring. The ingredients should be stirred constantly to ensure everything cooks evenly without burning or sticking
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