Cookware Basics

With so many pots and pans to choose from, one can get a little overwhelmed. Whether your in need of all new cookware, or you have so many pieces your not sure what to do with them, here are a some things you need to know about basic cookware. What do the specific pots and pans look like, and what are they used for?

Skillet/Frying Pan

Skillets also known as Frying Pans are usually round, with a flat bottom and short sloped sides, making it easy to toss and turn food with a spatula. These area available in many sizes, the most common sizes are the 10 or 12 inch in diameter.

Roasting Pan

Roasting Pans are rectangular in shape with low sides, allowing the heat from the oven to expose the entire surface of the meat. These are usually used with a rack to prevent the meat from sitting in the juices and stewing instead of brewing.

Sauce Pan

The sauce pan is round, with straight sides and a flat bottom. These are good for use when making soups, stewing veggies, and making sauces. Sauce Pans come in various sizes ranging from 3-1/2 Qt to 34 Qt.

Stir Fry Pan

Stir Fry Pans are round and deep with straight or curved sides. These allow the heat to evenly distribute throughout your dish, and make it easy to toss the ingredients.

Wok

The Wok is a bowl shaped version of the stir fry pan. They are come with round or flat bottoms. Woks are used to cook food over high heats. These can also be used with a lid to steam vegetables.

Stock Pot

A Stock Pot is deep, with tall straight sides and big loop handles.
These are good for simmering large amounts of liquid.
Stock Pots can range in size from 25 Qt to 100 Qt!

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