Tools
Ask any good cook or chef what is the most important thing to know when cooking up a good dish and at the top of the list would be to know how to choose and use the proper tools in the kitchen. Having said that when I have had the occasion to cook in someone else’s kitchen the one thing that I have found most challenging, with the exception of a sharp knife, is finding a good pot or pan in which to cook the food.
What I have found is that the average person does know have an in-depth knowledge of the different materials used to make cooking pots and pans and hence are at a loss when it comes to why their time spent preparing dishes does not always render the best results.
This month’s focus for tools will be to provide most of what you will need to know about cooking pots and pans. So listen up...
As a basic rule of thumb manufacturers use a variety of materials when making pots and pans for use on top of the stove. The important thing for you to remember is to make sure to purchase a brand/material that can withstand direct heat from continued use. A poorly-manufactured pot or pan will warp over time and will not render the results you are seeking when preparing recipes. In most instances it is the right heat that will give you the best results.
These are a list of the most commonly used pots and pans for stove top use:
Stockpot — a large pot, it is typically tall and wide with straight sides and is used for what the name implies, preparing stock or large batches of things like soups. I also use my stock pot when preparing collards or kale or even bean soup if I am preparing a large batch. For stock pots, anodized aluminum and stainless steel are the best materials.
Sauce Pan — straight and slightly flared sides, this pan is great for making all kinds of sauces. These come in different sizes and can be chosen based upon the size of your family or your cooking needs.
Sauce Pot — this pot is basically a smaller version of a stock pot and can either have one or two handles. Like sauce pans, this also comes in a number of different sizes.
Rondeau — a wide, shallow pot, this has two handles for easy lifting. It is made using different materials and when made from cast iron they are also called griswolds in which case they are made with one handle. Similar to a braiser, the rondeau might also be square rather than round.
Sauteuse — a shallow skillet with sloping sides, this is typically what is known as a sauté pan. This is also great for use in creating nice finishing sauces.
Sautoir — similar to the sauteuse, this pan has straight sides with a single long handle and is also called a sauté pan.
Omelet/Crepe Pan — a very shallow skillet with short, sloping sides it is most often made of rolled or blue steel.
Bain-Marie or Double Boiler — nesting pots, they are typically made with a single long handle. These are great for steaming or warming foods. These also come in a variety of sizes.
Griddle — this can be found as a built-in component of most stoves today. If purchased as a tool for the kitchen, it is flat with no sides and most often will have an indentation or grooves around the edges to allow grease to drain away from the food that is being cooked.
Steamer — stacked pots or bamboo baskets, it also has an accompanying lid to hold in the steam. The upper pot has a perforated bottom and is placed over the second a second pot that has been filled with boiling or steaming water. You can also purchase the kind that offers a tiered steamer.
In the next issue, we will cover pans that are used for oven cooking.
Until next time, Happy Hunting!