Basic Cookware

Covered Saucepan

A minimum of two sizes is essential, three preferred. The saucepan is considered a kitchen essential and will usually be the most frequently  used pan. It is stout and has one long handle. The larger sizes may have an additional loop or helper handle. Ranging in sizes from less than 1 quart (good for warming butter or small portions) to approximately 6 quarts. This pan can be used for preparing everything from soups to sauces.

Skillets or Fry Pans

The skillet and fry pan are used primarily for frying and sautéing. Although the two names are often used to describe the same pan, the major difference is a skillet will have a lip on one or both sides that facilitates pouring, a fry pan does not. Also, a fry pan with rounded corners at the base is often called an omelet pan.

Stockpot

The stockpot is a tall and deep pan and range in size from 6 to 100+ -quarts. With a steamer insert it is perfect for preparing pasta and steaming seafood like lobsters, crabs, mussels, and clams. The smaller sizes are often called soup pots.

Dutch Oven

The Dutch Oven or Saucepot is wider and shorter than a stockpot. Other variations of this type of pan include casseroles and braisers. The pans name is mainly the choice of the manufacturer and is usually based on the relationship of height to width and the material it is made of. Providing they have oven proof handles, they can also be used in the oven.

Roaster or Roasting Pan

Roasting Pans are rectangular or oval, wide with open top, and usually have upright handles on each end to make lifting and handling easy. A larger pan may be required for roasting a large turkey or standing roast.

Kettle

The kettle has a wide bottom, rounded body, tight fitting lid and a spout.

Specialized Cookware

Seasoning and Caring
for Cast Iron

• Copper
• Aluminum
• Stainless Steel
• Cast Iron
• Non-Stick

Note from Owner
Links