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Pots And Pans; The Many Styles, Sizes And Uses
By skunkle
Every cook dreams of having a kitchen like those you see on the Food Network complete with a pot rack full of gleaming cookware in every shape and size. While this probably isn’t very realistic, it is possible to have a well stocked kitchen that will fit your every desire. Before you run out and purchase a set of pots and pans, get a working knowledge of what types of cookware are best suited to your needs. Use this information as a type of checklist to see what your kitchen is missing.
Skillet/frying pan has a flat bottom with short sides that are flared or sloped, which makes it easier to toss and turn food with a spatula. A skillet , generally a long handled pan come in four sizes, extra large (12 Inches), large (10 Inches), medium (8 inches), and small(6 inches). Cookbooks often refer you to certain size skillets, so it is important to know the measurement of each one. Occasionally you will have a recipe that requires you to place a skillet in the oven, so it is important to purchase skillets with handles that can withstand the heat of baking or one with a removable handle.
Roasting pans are usually of a rectangular shape with low sides allowing the heat to penetrate the entire surface of the meat. These types of pans are normally placed in an oven and are generally used with a rack to slightly elevate the food and prevent it from sitting in its own juice.
Saucepans are round with high straight sides and flat bottoms. Saucepans normally come in three sizes (1-, 2-, and 3-quart) and it is a good idea to have a few in each style. Saucepans have long handles and tight fitting lids. There is a wide range of uses for these types of pans from soup, stewing vegetables to making sauces. There are a few that are unique to special
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purposes, a Windsor, has flared out sides and a saucier which has sides that are rounded.
A stockpot is a deep, tall, straight-sided pot with two big, loop handles. It is used for simmering large amount of liquid, such as stock, soup and stews, but also works well for thick soups, chili and for boiling pasta. Sometimes they come with a pasta insert – made of perforated stainless steel that fits inside and acts as a colander for draining pasta.
Double boilers consist of two pans - one inside of the other. The bottom pan contains hot water and the top pan holds the ingredients that are being cooked. Generally used for making delicate sauces that have a tendency to separate if cooked on direct heat. Double boilers can be made of stainless steel, enameled steel, glass and aluminum.
Purchasing the right pans for the right meals will make time spent in the kitchen a whole lot more enjoyable. Article Source: http://www.ArticleJoe.com owner of the following website, www.Nancyskitchencorner.com
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