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Le Creuset 8-Quart Stockpot, Blue
Available
at Amazon.com |
Stockpot
This should be taller than it is wide, with 2
sturdy handles. The high sides ensure gradual evaporation of the stock, while a
comparatively narrow base means that heat spreads easily to the edges.A capacity
of 21 pt.(12L) leaves plenty of room for cumbersome bones, yet is still easy to
lift. |
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T-Fal Provence 11-pc. Cookware Set
Available
at Amazon.com
|
Saucepan
The best pan for sauces is the classic lined copper pan that ensures
the contents do not scorch during long cooking. Many sizes are available. A
special sloping-sided copper saucepan is indispensible for delicate butter
sauces, since a whisk can reach every part of the pot. Stainless steel is the
next best choice |
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Farberware Millennium Stainless Copper Clad 2-Quart Double Boiler
Set
Available
at Amazon.com
|
Double boiler
This may be made of a variety of metals and also of glass; the latter
allows the cook to monitor the water level in the botton half of the saucepan.
It is used for delicate sauces, melting chocolate, reheating and keeping foods
warm |
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Bain-Marie(water bath)
A pan of simmering water, for example a roasting
pan large enough to accommodate smaller pans or baking dishes. It is used to
control cooking of delicate mixtures like custards and to keep sauces and soups
warm. |
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Skillet of
frying pan
The
base of the pan should be thick so that heat spreads evenly. Copper and cast
iron pans are preferred because they are good heat conductors. The traditional
American skillet is made of heavy cast iron. Enamel coatings often chip after
repeated exposure to high heat. Nonstick skillets of frying pans allow you to
cook with a mimimum of fat, but they scratch easily. |
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Fish frying pan
A large oval pan with low sides to accommadate
small whole fish or fillets. |
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Omelette Pan
Made of aluminium, cast iron or steel, it should have a thick base to
distribute the heat evenly and curved, gently sloping sides. The handle should
be angled to make transferring the omelette to the plate easier. A steel
omelette pan must be seasoned to prevent sticking and should not be
washed. |
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Crepe
Pan
Traditionally
made of steel, but a nonstick surface is also good. The sides should be shallow
so that the pan is light and crepes are easy to flip or turn. Steel crepe pans
must be seasoned when new and should not be washed. |
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Flambe Pan
Usually made of lined copper, this is used for
tableside cooking, especially for foods flambeed with alcohol.
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Saute Pan
Made of lined copper or stainless
steel, with a wide, heavy base and low sides to allow steam to escape. A
heatproof handle means that the pan is ovenproof |
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Deep-fryer
The traditional fryer is made of steel, with 2
handles and a basket lowering and removing foods from the fat. It should be wide
enough to hold a good quantity of food and deep enough for 2-3in(5-7cm) fat to
bubble without overflowing. Electric models are now available. |
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Nest Basket
Used for making deep-fried potato
nests or baskets. It consists of a set of two bowl-shaped wire baskets, one of
which fits inside the other. |
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Progressive
18-Inch Stainless-Steel Fish Poacher
Available
at Amazon.com
|
Fish Poacher
A long narrow pan as deep as it is wide, so the minimum of liquid
covers a whole fish. The fish can be lifted out by means of a two-handled rack
that fits into the base. Fish poachers may be made of copper, tinned metal or
stainless steel. |
|
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Steamer
A perforated container that fits over a pan of boiling water and holds
ingredients to be steamed. Oriental stacking steamers of bamboo or metal can be
set on top of one another to hold a variety of foods. For small quantities, a
folding basket that fits within a saucepan can be used. |
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Rival WS73 7.3-Quart Stainless Steel Electric Wok with Tempura
Rack
Available
at Amazon.com
|
Wok
A large bowl-shaped steel pan
with a rounded bottom. It comes with a domed lid, metal ring and sometimes a
steaming rack. In the west, woks are most commonly used with a metal scoop for
stir-frying. In Asia, they double as pans for steaming, boiling, braising and
deep frying. Electric models are available. |
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Ridged griddle
A cast iron pan with ridges, and a spout for pouring
juices. |
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Griddle
A heavy, flat - usually cast iron - griddle used
for pancakes, drop scones, griddle cakes and unleavened breads. It has a small
rim and a handle that can be laid flat. |
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Sugar Pan
A copper saucepan with straigh sides, a pouring
spout and a hollow copper handle. It is unlined because a lining would melt at
high temperatures. For sugar and caramel only |
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