Kitchen Essentials - Pots and Pans
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Picking pots and pans is one of the most personal decisions a cook can make. There are an infinite number of selections, supplies, durability, weight,further functions all combine to make it a complicated process.
For the typical cook a single set of pots will do. A 1 and 2 quart sauce pot plus a 6 quart stock pot using a lid, a 8 inch and a 10 inch frying pan or skillet, in addition to a 12 inch or 3 quart sauté pan with a lid all with a non stick surface will likely suffice. In addition due to the non stick properties you'll need silicone or silicone coated utensils to help keep from scratching the surfaces in the pots and pans. A set of pots like this can run anyplace from thirty dollars as much as a couple of hundred, according to the excellent and maker. Augmented using a few specialty pots and pans this collection really should be able to satisfy 90% of your average cooks desires.
For the more adventurous cook, a single set just won't do. The severe cook who's into creating sauces will find that non stick just won't work, as the surface of a non stick will not create the browned bits that stick for the pan and make a great base to get a sauce after deglazing the pan. Also you can not cook at incredibly high heat with a non stick surface. So for this sort of cooking you'll need a sturdy heavy bottom Stainless steel or anodized aluminum sauté pan.
Cooking with highly acidic foods you more than most likely will need a non reactive pot or pan. Non reactive pans will not pass on a metallic taste to your food. The food will not turn into discolored plus the pots themselves will not stain. Copper, aluminum and tin are reactive. Stainless steel, enameled,and most non stick surfaces are non reactive. If the finish on a enameled pot is worn, it may stain. Stainless steel doesn't transfer heat nicely but won't stain or pit with acidic foods, however they might pit with salt. Glass will work but cannot be exposed to direct heat sources. The anodized aluminum is supposedly safe, but can over time shed its finish.
Probably your into frying, then your selection could be cast iron. It has a fantastic potential to hold and retain heat. If they're seasoned appropriately they're going to be pretty non stick and are fantastic in higher heat cooking and frying. Non stick surfaces usually are not nicely adapted to higher heat applications.
If your style of cooking is usually to brown on the stove top and finish in the oven then you need to be cautious of the sort of handles that are around the pots and pans. Several now include insulated handles, which although protecting hands around the stove best,they don't do also nicely inside the oven.
The very best option for the severe cook starting out will be a combination. A set of non stick pots and pans with lids and utensils of silicone or silicone covered to defend the finish, and set of stainless steel with heavy either aluminum or copper bases and lids. To this add a 6 quart cast iron pot with a lid along with a 12 inch cast iron pan. A superb sturdy 6 or 8 quart enameled pot with a lid and you now have a great starter kit. Add to this a variety of glass pans and casseroles, and aluminum non stick coated and glass bake put on and you need to be set to scale the culinary heights.
Just be sure you inspect the pots and invest the further handful of dollars on studier improved made products. In the lengthy run the added dollars spent now will save you money within the future. From here, as your experience grows you'll be able to attempt unique pans and pots and fine tune your collection.
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Datum: 30.05.2020 - 10:24 Uhr
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