#griddlepans

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. 

Difficulty: Easy 

Instructions      

1)Consider the cookware shapes that you will need. Every kitchen needs two or three saucepans in a variety of sizes, a saut pan (straight-sided skillet) and a skillet (slope-sided skillet, ironically used for the act of sauting). 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 saut 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 disposableonce 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.  

The word "cookware" refers to a wide variety of pots and pans. The type of cooking method your recipe calls for will dictate the kind of pot or pan to use. You can use pots and pans for frying, stewing, boiling, broiling and grilling, as well as other cooking methods.     

Materials   

Pots and pans are made out of a variety of materials. The least expensive material is aluminum. While aluminum is pretty durable and a good conductor of heat, certain foods can cause corrosion, which can affect the taste of the food. Cast iron is usually moderately priced and can be used both on the stove and in the oven. Copper pots and pans are usually the most expensive. Because copper heats up and cools down quickly, it is good for cooking delicate items such as sauces. Non-stick pans can range from cheap to moderately priced and are durable. Non-stick pans are not ideal for sauting or sauce-making, because they do not distribute heat well. Stainless steel cookware is durable and inexpensive but does not distribute heat well either. Tempered glass can be expensive and it heats unevenly, yet it can be used in the oven, on the stove and in the microwave.    

Purpose   

Depth is what primarily distinguishes pots from pans. 

Pans are shallow and are usually used for broiling, braising, sauting, frying, grilling and roasting. 

Pots are used for boiling, and making sauces and stews.    

Pots   

There are various types of pots. One kind is a saucepan. Although the name contains the word pan, it is still a pot. A saucepan is your average, medium-sized pot. You usually use a saucepan to boil eggs or heat up a can of soup. A Dutch oven is a pot used to make stews and soups, boil pasta, braise, and make pot roast. Dutch ovens can be used on the the stove top or in the oven. A stockpot is a tall, deep pot used fto cook chili, soup, stocks and stews.    

Pans   

There is a wider variety of pans than pots. Braiser and broiler pans are two kinds. There are also chef's pans, which are used for making reductions and other quickly cooked items. Roasting pans go in the oven and are used primarily for roasting turkeys and the like. There are saut pans for sauting and grill pans for grilling. The most commonly used pan is a frying pan, or skillet.    

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