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Pots and Pans Basics
by The Maitre 'D
Aside from electric appliances, cookware is probably going to be your
single greatest investment in your kitchen, over time. However, when
starting you can go a long way with some sensible purchases and by
keeping your focus on the essentials.
As we indicated in our first article on basic kitchen needs, start with
a good skillet or fry pan, a couple of saucepans and a sauté pan. While
this sounds really simple, anyone who remembers their first visit to the
kitchen store to buy something as simple as a fry pan will know that the
vast choices facing you can easily send you into a state of pots and
pans paralysis. However, once again, if we just keep it simple you can
get through it without too much pain.
The first question is what material should you be looking for. Here
again price plays a big part in the decision. Copper is a great material
and copper pots and pans are used by many of the great chefs, but the
price reflects this. If you're ready to spend $100s of dollars on a
single pot then go for copper. But in terms of a starter kitchen I
firmly believe this is overkill.
At the low end are the aluminum pots and pans. Aluminum is a great
conductor of heat and you'll find aluminum pans also being used in
almost all commercial kitchens. Most often you'll find them with a
non-stick coating. This coating limits their use to low heat dishes and
because it is non-stick its impossible to make great sauces from
scratch. Also, although the manufacturers will claim that their coating
is non-scratch or scratch-resistant, over time these surfaces always get
worn and you will eventually have to replace it. Having said this, I
highly recommend at least one non-stick fry pan for your kitchen for
cooking things like omelets and soufflés.
Stainless steel, in my mind, is the best value for money. You can get
good quality pots and pans in the $50 to $100 range. The construction is
usually stainless steel wrapped around copper or aluminum for good heat
conductivity. Stainless steel pots and pans are durable, non-reactive
and scratch resistant, making them excellent choices.
Cast iron pots and pans are well liked by many chefs. They distribute
heat evenly and hold it well. They also tend to be inexpensive. The
downside is that they usually have to seasoned before you use them and
seasoned regularly after that, especially after several washes with soap
and water.
Whatever material you decide on, look for solid construction and pay
special attention to where the handle is connected to the pan or pot.
This is where low priced items will lack quality and the result is loose
handles and unstable cookware. Also look for non-heat conducting handles
that will make your life easier. Look for heavy bottoms for better heat
conductivity. Also ensure yourself that the bottoms are flat and sit
well on the stovetop.
Finally, make sure it feels good in your hand. Does it feel solid? Is
the handle comfortable to grip? Is it too heavy? Not heavy enough? These
are all personal factors but they're very important. You'll be using
them for a long time so they should feel right to you.
So, after all this, if you are still confused, here is what I suggest
you do. As usual, I recommend you go to a local kitchen store with
knowledgeable staff that can provide professional advice.
Start with a lower priced 10" aluminum fry pan with a non-stick surface.
Make sure the non-stick surface is a good one because there is nothing
worse than buying a non-stick fry pan only to discover that everything
sticks.
Then buy hard-anodized aluminum medium and large saucepans with a
non-stick surface.
Finally, purchase a good stainless steel sauté pan. If you have a bit of
money to invest this is the one I would invest in.
About the author
The Maitre D is the author of the Culinary Blast and the inspiration
behind Thousands and Thousands of Recipes and the Internet Maitre D. If
you like food and cooking this is the place to be. Join Thousands and
Thousands of Recipes and download your free Internet Maitre D, your
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www.article.thousandsof.com
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