There are a number of considerations to keep in mind when selecting cookware. The shape of a pot or pan (indicated by its name) is a fundamental consideration, as well as the material it is made of. Other considerations include what type of heat source you plan to employ, and whether you need a non-stick finish.
Instructions
1. Consider the cookware shapes that you will need. Every kitchen needs two or three saucepans in a variety of sizes, a sauté pan (straight-sided skillet) and a skillet (slope-sided skillet, ironically used for the act of sautéing). In addition, a Dutch oven is a necessity. There are sets that include most of these items, but because of the materials consideration, sets are rarely the way to go.
2. Consider the materials that you will need. Different pots and pans have different applications and require different heat-transference characteristics, so different construction is necessary. Cast iron and steel absorb heat, hold onto it and redistribute it evenly. They are great for long, low-temperature cooking and getting a good even sear on a piece of fish or meat. Copper and aluminum heat very quickly and lose heat very quickly, so you can sauté your vegetables or fry your eggs on the heat, then remove the pan from the heat source and have the heat diminish immediately. A true Dutch oven is always made of cast iron. A big pot made from any other material is a big saucepan, no matter what the manufacturer calls it. There are a number of clad pans available now that give you the conductivity of aluminum or copper, while giving you the neutral cooking surface of stainless steel. This is an excellent option, but it is rather costly.
3. Consider your heat source. If you are using traditional gas or electric, you can use anything you want on it. If you have an induction cook top, you are limited to stainless steel, steel or cast iron. Clad cookware will work as well as long as the outer surface is stainless steel. If you are uncertain, take a magnet shopping with you. If the magnet sticks, the cookware will work on your induction cook top.
4. Consider your need for stick or non-stick. There is room for both in your kitchen. I prefer to get commercial-grade non-stick, and I consider it disposable—once it is scarred, throw it out. If you are going to spend big money on your cookware, do so on your standard finishes rather than your non-stick. Non-stick is great for eggs, otherwise I generally prefer a standard finish.
5. Go shopping for your cookware! A great basic set for the household kitchen would include:Small saucepan: 1 to 1.5 quarts, stainless clad aluminum or copper. I prefer stainless-lined copper for saucepans.Medium saucepan: about 3 to 4 quarts, same construction as above.Large saucepan: 5 to 6 quarts, same construction as above.Sauté pan: 10 inches, same construction as above. If you shop carefully, you can share the lid with your large saucepan.Small skillet: about 8 inches. Same construction as above.Medium skillet: 10 inches. Aluminum with commercial-grade non-stick coating.Medium skillet: about 10 inches. Cast iron. Great for searing steaks and fish. Once seasoned properly, the surface is virtually non-stick.Dutch oven: about 6 quarts. If you shop well, you may be able to share the lid with your cast-iron skillet.In addition, you may want to supplement this collection with a stock-pot, a roasting pan and a fish poacher. Add other pieces that appeal to you based on your cooking style and experience.
Tags: construction above, Dutch oven, heat source, , about inches