Culinary/Cooking/Equipment/Pots and Pans
Materials[edit]
Stainless Steel[edit]
Pros: Durable, resistant to rust and corrosion, and does not react with acidic foods.
Cons: Conducts heat less efficiently than some other materials.
Aluminum[edit]
Pros: Lightweight, heats up quickly, and is often more affordable.
Cons: May react with acidic foods, can warp over time.
Copper[edit]
Pros: Excellent heat conductivity, precise temperature control.
Cons: Requires maintenance to prevent tarnishing, can react with certain foods.
Nonstick Coated[edit]
Pros: Ideal for low-fat cooking, easy to clean.
Cons: Will wear out over time, not to be used with high-heat.
Cast Iron[edit]
Pros: Excellent heat retention and even distribution, versatile.
Cons: Requires seasoning, can be heavy.
Types[edit]
Saucepan[edit]
Perfect for simmering sauces, boiling water, or reheating leftovers.
Skillet/Frying Pan[edit]
Essential for frying, sautéing, and pan-searing.
Dutch Oven[edit]
A heavy, versatile pot ideal for slow-cooking, braising, and making stews. Often oven-safe.
Stockpot[edit]
Designed for making large batches of broth, soup, or chili. Features tall sides and a wide base.
Saute Pan[edit]
Similar to a skillet but with higher sides, perfect for tossing ingredients while cooking.
Grill Pan[edit]
Features ridges to simulate outdoor grilling, creating attractive grill marks on food.
Wok[edit]
Essential for stir-frying, with sloping sides that make tossing and stirring ingredients easy.
Considerations When Choosing[edit]
Heat Conductivity[edit]
Some materials, like copper and aluminium, offer superior heat conductivity, ensuring even cooking.
Durability[edit]
Consider the longevity of the material, as well as its resistance to scratching, warping, and rusting.
Maintenance[edit]
Different materials require various levels of maintenance, from regular seasoning (cast iron and carbon steel) to avoiding abrasive cleaners (nonstick).
Compatibility[edit]
Ensure that your cookware is compatible with your cooking surface, whether gas, electric, induction, or glass.
Caring for Pots and Pans[edit]
Seasoning Cast Iron / Carbon Steel[edit]
Apply a very thin layer of oil, wipe away any excess and bake in the oven or on the stove to maintain its non-stick surface.
Avoid Metal Utensils with non-stick surfaces[edit]
Use wooden or silicone utensils to prevent scratching nonstick surfaces.
Hand Wash or Dishwasher[edit]
Follow the manufacturer's recommendations for cleaning, as some materials are not dishwasher safe. Cast iron or carbon steel should be dried on the stove immediately to prevent rust forming.
Avoid Extreme Temperature Changes[edit]
Gradual temperature changes prevent warping and maintain the integrity of the cookware.
Recommended pots and pans[edit]
Carbon steel[edit]
De Buyer - Excellent quality French made pans
Matfer - High end French made pans
Merten & Stork - High quality pre-seasoned offering
Stainless Steel[edit]
Mauviel - Very prestigious brand offering superior heat conductivity with the multi ply range.
All Clad - Known for their multi ply stainless steel offering.
Dutch ovens[edit]
Le Creuset - Classic and prestigious French made dutch ovens with a lifetime warranty
Staub - Quality French made dutch ovens
