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Pots and Pans - Necessary Kitchen Tools

Updated on May 9, 2015

What Pots and Pans Do You Really Need?

You can find pots and pans made from a variety of materials. The best heat conductors are aluminum and copper. The problem with these pots and pans are that copper tarnishes very easily. Aluminum, reacts with various foods. These options are also the most expensive.

A great option for any home a chef, it had been due the stainless steel pots with copper bottoms. This code where it is guaranteed to be non-corrosive and conduct heat in an efficient manner. Another option, use heavy duty, enamel covered cast-iron. These are good for heating food evenly.

Range – Top Cookware

The average chef to have pans that are a variety of sizes, shapes, and functions.

Double boiler: a double boiler is to pans that work together, with one thing it inside the other. The bottom pan contains water and the top pan contains high heat sensitive products.

Dutch oven or kettle: this is a large heavy pot with a tight fitting lid, and two while attached handles. This is typically used for soups, stews, and braising meat. A kettle is also used in home canning.

Saucepans: saucepan are versatile pans that come in many sizes. They are extremely helpful in almost any, home cooking job.

Skillets: these pans are long handled pans that have low sides. Many people refer to them as frying pans. The edges are sloped slightly to allow for more through evaporation of liquids that are contained in the cooking mixture. Skillets come in various sizes, including the most popular 10” and 12” skillet.

Vegetable Steamer: Vegetable Steamers are extremely handy in the kitchen. This is especially true if you enjoy eating healthy food without any hassle.

Upside-down, flat bottomed wok.
Upside-down, flat bottomed wok.

Specialty Pans – Nonessential

While these pans are nice to have around, they are not necessary to complete any cooking process, just make it easier, or they are meant to prepare specific foods.

Griddle: This is a flat pan that is rimless and that makes flipping pancakes in a short period of time. It also allows you to cook foods with a minimum amount of fat.

Grill Pan: A grill pan contains grooves. It is a heavy, stove top griddle type pan that allows fat to drain away from food and add appetizing grill marks on the food.

Omelet Pan: The slopped sides make it a lot easier to fold your omelet in half and slide it out onto the plate.

Wok: The wok can be purchased with a flat bottom or a rounded bottom. It has deep, sloping sides that will keep the food in the pan when stir frying and helps to flip the food.

Nonstick Pans

You should always look for pans that are non-stick, heavy duty and have at least a five year warranty.

Casserole Dishes

Baking Dishes and Pans

There are two separate types of bakeware, metal bakeware and glass or ceramic bakeware.

Baking Pans (Metal)

Metal baking pans are used for nicely browned baked goods. They are also used for broiling. Never use glass dishes or casserole pans when broiling because the high temperature will cause the glass to explode.

Baking Dishes (Glass or Ceramic)

These dishes are used to make foods with eggs or acidic ingredients like tomatoes or lemons. Baking pans made of aluminum, iron, and tin react with acidic foods and cause the food to discolor.

Souffle Dish

Ovenware That You Need

This is the ovenware that you need in order to have a fully functioning kitchen.

Baking dishes (glass) rectangular: One 2-quart, one 3 quart.

Baking pans (metal): one 9x9x2 inch, one 15x10x1 inch jelly roll pan

Cake pans (metal): Two round 8 x 1 ½ or 9 x 1 ½ inch, either one should have 2 inch deep sides.

Cookie Sheets (metal): You should have at least two cookie sheets with either no sides or very low sides.

Covered Casseroles: Several round, deep, glass casserole dishes will come in handy. You should have a 1 quart, a 2 quart, and a 3 quart casserole dish with lids.

Custard Cups: Six round, glass, 6 ounce custard cups will be extremely helpful.

Loaf Pans (metal) or dishes (glass): Several 7 ½ x 3 ½ x 2 – inch, a 8 x 4 x 2 inch, or 9x 5 x 3 inch pan.

Muffin Pan: One muffin pan with twelve 2 ½ inch cups, and at least two 1 3.4 inch cups.

Pie Plate (glass) or pan (metal): one round 9 inch.

Pizza pan (metal): One round 12 to 14 inch pizza pan.

Roasting pan with rack: One large enough to roast but still fit in the oven. A rack can help promote even cooking and prevents the roast from cooking in its own fat.

Soufflé dish: one round glass, 1 ½ quart

Specialty Bakeware

Fluted Tube Pan: This pan has fluted sides that allow your cakes to have a decorative appearance. This pan comes in multiple sizes. The most popular sizes are 10-inch or 12-inch.

Spring form Pan: This pan has a bottom that is separate from the pan sides.

A clamp holds the two parts together and allows you to open the sides and pull them away from the baked dessert.

This pan is typically used for cheesecakes and deserts that are tricky to get out of the pan. The most popular sizes are 8 and 9 inch. However, you can also find them in 10 and 11 inch pans.

Tart pan (removable bottom): This pan has a removable bottom that makes it easy to press the tart upward to remove the contents without damaging it.

Tube pan: This pan is typically used to make angel food cakes. There is a hollow center that promotes even baking. The best tube pans have removable bottoms. The most common size is 10 inches.

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