Copper and Stainless Pots

Cookware is a cook’s most important tool. Purchasing cookware can be a confusing process, which often leads to the buyer purchasing sets. Sets can be useful but often times include a few odd shapes or pans that will never get used. If a pot or pan is not used it ends up being a waste of money and valuable cabinet space. Buying pieces individually will give the cook a collection that will be appropriate for his or her needs. Some good basics to start with include:

•Skillet- for sautéing
•Non-stick skillet- for eggs
•Dutch oven- for large projects
•Sauce pan or Saucier- for sauces
•Grill pan- for indoor grilling
•Double-boiler- for melting chocolate and making custards
•Steamer- for vegetables

There are a few factors to consider when putting together the perfect cookware collection. Certain shapes are used for certain techniques or foods. The material the pot or pan is made from is also a critical trait. Lastly, care should also be considered, not all pans can go in the dishwasher and have certain procedures for cleaning.
First let’s consider shape. A cook should think carefully about what they cook most and purchase pans that will be useful.

•Stock pot- This is a tall and deep pot that ranges from eight to sixteen quarts. It has tall sides and a smaller surface area to reduce the amount of moisture that is evaporated. It is usually made from aluminum and stainless steel. Ideal for boiling lobster, potatoes and of course making stock for soups.

•Skillet- A pan with one long handle and can be seven to fourteen inches in diameter. A skillet has short sides that flare. The flared edges help the food to heat quickly and let moisture escape for browning. This pan is good for stir-fries, scrambling and sautéing veggies and meats.

•Sauté' Pan- This pan is similar to a skillet except it has straight sides that are two to three inches tall. It has maximal surface area to heat foods quickly and the tall sides allow for tossing. The sides also make it easy to add liquids to create sauces.

•Saucepan- As the name suggests this pan is good for sauces. It has tall sides that are about five inches tall and a long handle (look for a handle that stays cool.) This pot works best when made of a heavy metal with a conductive core like copper.

•Saucier- This pan is rounded with high sides and has a bowl-like shape. The rounded sides keep food from getting stuck in corners. It usually holds three to four quarts and is good for dishes that require a lot of stirring. It is usually made from a heavy metal like stainless steel.

•Double boiler- The double boiler is a two part pan. It consists of a pan for boiling water on the bottom and a shallow pan on top to gently heat foods like chocolate or custard.

•Grill pan- A grill pan can be round, square, or rectangular. The rectangular design covers two burners whereas the square and round shapes cover only one burner on the stove. It has grill lines pressed into it for grill-like cooking indoors. This pan is made from a heavy metal as well. Non-stick is easier to clean but the uncoated pans leave better grill marks.

•Chef’s pan- This pan combines a skillet, saucepan, and fry pan in one. It is very versatile. It is deeper than a skillet, has rounded corners with flared sides, and has a long handle.

•Steamer- A steamer is another two part pan. The top pan has a perforated bottom that fits on top of a shallow pan for boiling water. They are normally made of stainless steel. They are ideal for steaming vegetables and Asian dishes.

•Dutch oven- This is a large cast iron pot that can be used on the stove, in the oven, or even in a fire with hot coals. They heat slowly, but evenly. They can be covered in enamel. The Dutch oven is usually five to seven quarts and is very deep.

•Omelet pan- This pan is similar to a skillet but has sloping sides and an outturned lip to help the omelet slide out. It is coated with a non-stick finish and is usually about eight inches in diameter.
Once the cook has decided what pans and pots he or she will need, a material is then decided. Some pans will be a certain material because of function, but for most cookware it will be a matter of preference. Here is a breakdown on the different materials used:

•Stainless steel- It is one of the most common materials used. It is durable and rust resistant. The stainless steel itself does not conduct heat well so it is often combined with other metals to enhance functionality.

•Copper- Chefs swear by copper because it is excellent at conducting, distributing, and retaining heat. The drawbacks are that it tarnishes and dents easily. Copper is also expensive so it is also often combined with other metals.

•Cast iron- Traditional cooks will say that cast iron is the best, because it is heavy, thick and durable. It’s slow to warm but retains and distributes heat well. Cast iron is good for frying or for dishes that have a long cook time. Some cast iron is enamel coated.

•Aluminum- This material conducts heat quickly and evenly. It’s sensitive to temperature change and will cool as quickly as it heats. Aluminum is lightweight and durable but can react to acidic foods so it is often coated with stainless steel or a nonstick layer.

Price will often dictate which material is purchased but care should also be considered. Cookware is the most used equipment in kitchen and can be challenging to clean. Cooked on food will tempt some to scour pans, but use caution most materials need gentle cleaning to ensure the longest life possible.
To clean stainless steel and copper use warm water, a dish detergent and a sponge or other non-abrasive pad. Clean the pan as quickly after use as possible. If the pan cannot be cleaned right away, fill with warm soapy water and allow the pan to soak. If the exterior of the copper pan starts to discolor use a copper cleaner or make a paste of vinegar and coarse salt. Some stainless steel is dishwasher safe, but check with the manufacturer first.

For non-stick cookware use warm, soapy water as well. Always use a sponge or plastic scrubber. Never use an abrasive pad or metallic scrubber as this will damage the non-stick finish. It does best to hand wash these pans, dishwashers are not recommended.

Cast iron cookware is at its best when it has been “seasoned.” This is a baked on layer of oil that protects the pan from rusting and creates a non-stick surface, and may even add flavor to certain foods. To clean cast iron use a stiff brush and hot water but no soap. Soap will break down the oil. If there is stubborn stuck-on food boil water in the pan for several minutes to loosen. Dry the pan as soon as possible, don’t let the pan air dry because this will encourage rusting. After drying lightly coat the pan with vegetable oil while it’s still warm. If rust develops rust can be scoured off with sandpaper and the area will need to be re-seasoned. If the cast iron is enamel coated allow the pan to cool before running it under cold water as the enamel can crack. Some of the enamel coated pans are dishwasher safe but this will dull the enamel more quickly.

Creating the perfect collection of cookware involves knowledge of what will be prepared the most. Knowing how to care for the material will also keep cookware lasting the longest and protect the investment.

 

Copper pots | Ceramic | Learning Center | Site Map | Links | Contact | Home

Copyright © 2009