Pots, Pans: Appliances Or Not?

Pots and pans are not considered appliances, but they are essential cooking tools for a healthy kitchen. They are categorised as cookware. Pots and pans are made from a variety of materials, including stainless steel, cast iron, carbon steel, copper, and non-stick. When choosing pots and pans, it is important to consider what you will be cooking, the type of cooktop you have, and whether you need a full set or individual pieces.

Pots and pans are not appliances

Appliances are machines that are powered by electricity or gas and are used for specific tasks such as cooking, cleaning, or food preservation. They are usually powered by electricity or gas and are often found in the kitchen. Examples of appliances include refrigerators, ovens, dishwashers, and washing machines.

On the other hand, pots and pans are cookware. Cookware refers to the pots, pans, and other cooking vessels used to prepare food. They are typically made from materials such as stainless steel, cast iron, or non-stick coatings, and they are designed to withstand high temperatures and direct contact with heat sources such as stovetops or ovens.

While pots and pans are essential tools in the kitchen, they are not considered appliances. They are part of the broader category of kitchen tools and equipment, which also includes utensils, gadgets, and small appliances.

Pots and pans are designed for cooking and preparing food. They come in various sizes and shapes, each serving a specific purpose. For example, a stock pot is ideal for soups or boiling pasta, while a sauté pan is perfect for frying, searing, and browning foods. A cast-iron skillet is excellent for searing and frying, and a Dutch oven is versatile for braising, stewing, and roasting.

The key distinction between pots and pans and appliances lies in their functionality and power source. Appliances are powered machines with specific functions, while pots and pans are manually operated tools for cooking and preparing food.

Pots and pans are cookware

Stainless steel cookware is a popular choice for its durability, ease of care, and non-reactivity with food. It provides rapid and uniform heating and is often compatible with induction cooktops. Cast iron cookware is known for its durability and ability to retain heat, making it ideal for searing and braising. Non-stick coatings, on the other hand, facilitate easy food release and cleanup but have raised health concerns due to the presence of PFAS. Carbon steel and copper cookware are also favoured for their efficient heat conduction, with copper providing excellent control over the cooking process.

When choosing pots and pans, it is essential to consider your cooking style and the types of food you prepare frequently. For example, a cast-iron skillet is ideal for searing meat, while non-stick frying pans are perfect for delicate foods like fish and eggs. Additionally, glass lids allow for monitoring the cooking process without lifting the lid, but they can add weight and are more prone to breaking.

Ultimately, the best pots and pans for your kitchen will depend on your specific needs, budget, and cooking style.

Pots and pans are made from different materials

Pots and pans are made from a variety of materials, each with its own advantages and disadvantages. Here are some of the most common materials used:

Stainless Steel

Stainless steel is a popular choice for cookware due to its durability and non-reactive properties. It is made by adding chromium and nickel to steel, making it highly anti-corrosive. Stainless steel is dishwasher, oven, and broiler safe. However, it is a poor conductor of heat, so it is often bonded with highly conductive metals like copper or aluminum to improve heat distribution. Higher-end stainless steel cookware may also include an aluminum or copper core to enhance heat conduction and eliminate hot spots.

Copper

Copper is an excellent heat conductor, making it a favourite among professional chefs. It heats up and cools down quickly, giving cooks maximum control over the application of heat. However, copper is reactive with acidic and alkaline foods, and it can be expensive. Copper cookware also requires regular polishing to maintain its condition. To address these issues, copper cookware is often lined with a non-reactive metal such as tin or stainless steel.

Aluminum

Aluminum is the second-best heat conductor after copper. It is lightweight, inexpensive, and durable. However, regular aluminum reacts with acidic foods and can impart a metallic taste. To improve its performance, aluminum cookware may be lined with a non-stick coating, clad with stainless steel, or anodized to create a harder, more durable, and scratch-resistant surface. Anodized aluminum is more expensive but is considered the finest non-stick option available.

Carbon Steel

Carbon steel is another affordable and durable option for cookware. It is similar to cast iron but thinner and more lightweight. Carbon steel retains heat well, making it ideal for searing and high-heat cooking techniques. However, it requires seasoning to maintain a non-stick surface and is not dishwasher-safe. It can also react with acidic foods, so proper care is necessary.

Cast Iron

Cast iron is a traditional cooking material known for its durability and heat retention. It is slow to heat up and cool down, making it ideal for dutch ovens, fry pans, griddles, and grill pans. Cast iron cookware is available in its natural state or with an enamel coating. Natural cast iron requires seasoning to protect it from rust and create a non-stick surface, while enameled cast iron is easier to clean and maintain. Both types are heavy, so it is important to ensure you are comfortable with the weight before purchasing.

Non-Stick

Non-stick cookware is popular due to its convenience and ease of cleaning. The smooth coating requires less oil and makes food less prone to burning. However, once the coating chips, it may expose food to toxic chemicals such as PFOA and PTFE (Teflon). It is important to buy non-stick cookware that does not use these harmful compounds, but these options tend to be more expensive.

Glass

Glass pots and pans are not widely produced, but they offer the advantage of being able to see the food as it cooks. They also double as serving dishes. However, glass cookware is not non-stick and has poor heat distribution compared to other materials.

Pots and pans are used for different cooking techniques

Pots and pans are essential cookware items for any kitchen. They are used for a wide range of cooking techniques and come in various materials, each with its own advantages and disadvantages. Here are some of the most common types of pots and pans and their specific uses:

Skillets/Frying Pans

Skillets, also known as frying pans, are one of the most versatile and commonly used pieces of cookware in the kitchen. They are perfect for frying eggs, grilling chicken, making skillet cakes, and more. Skillets come in three main materials: stainless steel, non-stick, and cast iron. Stainless steel skillets are the most versatile and can be used for a wide range of cooking techniques, from searing steak to making grilled cheese sandwiches. Non-stick skillets are ideal for delicate foods that tend to stick to the pan, such as fish fillets, crepes, and omelets. Cast iron skillets are highly durable and versatile; they can be used on different heat sources and are perfect for baking, grilling, stewing, and more.

Saucepans

Saucepans are typically used for simmering or boiling liquids and cooking sauces. They have taller sides than sauté pans, which makes them ideal for these tasks. Saucepans can be made of stainless steel, which is durable and heats evenly, or non-stick, which is easy to use and clean.

Sauté Pans

Sauté pans are used for high-heat cooking and have a low lip (no higher than 1.5 inches) and curved sides, which make it easier to flip food. They are perfect for basting and searing meat, as well as cooking more delicate foods like fruits and vegetables. Sauté pans can be made of stainless steel, which tolerates high heat and can be used in the oven, or non-stick, which offers a durable non-stick surface.

Dutch Ovens

Dutch ovens are large, heavy pots that can be used on the stovetop or in the oven. They are perfect for searing, slow cooking, heat retention, and batch cooking. They can be used for a variety of tasks, such as baking bread, braising meats, and simmering sauces. Dutch ovens are typically made of cast iron, which is a poor conductor of heat but has excellent heat retention.

Woks

Woks are versatile cookware pieces, perfect for stir-frying, soups, boiling noodles, and more. They have a deep bowl shape with steep, high walls, which allow for even heat distribution and quick cooking. Woks are typically made of carbon steel, which can handle higher temperatures, but some are also made of cast iron.

Stock Pots

Stock pots are a must-have for any kitchen. They are ideal for making homemade stock, steaming seafood, and boiling pasta. A stock pot should be tall enough to allow the water to roll when boiling pasta. Stock pots can be made of stainless steel, which is durable and heats evenly, or non-stick, which is easy to clean.

Pots and pans are available in different sets

The Made In Stainless Clad Set

This set offers a good mix of pots and pans and is available in three sizes: six, ten, and 13 pieces. The 13-piece set includes a nonstick frying pan, a stainless-clad frying pan, an 8-inch stainless-clad frying pan, a 3-quart stainless-clad saucier with lid, a 2-quart and 4-quart stainless-clad saucepan with lids, an 8-quart stainless-clad stock pot with lid, a carbon steel frying pan, and a carbon steel wok. The stainless steel is durable, with smartly designed handles and tight-fitting lids. The nonstick frying pan is also well-constructed and heats consistently.

Material The Copper Set

This set offers a mix of materials and types of pots and pans, including a 10.5-inch nonstick pan, a 10.5-inch sauté pan with lid, and a 3-quart sauce pot with lid. The pieces have a copper core overlaid with other materials, such as stainless steel and aluminum. The nonstick pan is particularly durable, heats up quickly, and cooks evenly. It also feels balanced and light, which is a nice change from cast-iron skillets.

Zwilling Madura Plus Aluminum Nonstick Cookware Set

This set includes an 8-inch fry pan, a 10-inch fry pan, a 1.5-quart saucepan with lid, a 3-quart saucepan with lid, a 2.6-quart sauté pan with lid, and a 5-quart nonstick Dutch oven with lid. The pieces are made with an aluminum core for quick and even heating and a sleek PTFE surface. The handles stay cool to the touch and are scratch-resistant, making them easy to clean.

Lodge Seasoned Cast-Iron Set

This set includes a 10.5-inch round griddle, an 8-inch skillet, a 10.25-inch skillet, a 5-quart Dutch oven, and an interchangeable lid. Cast iron is a versatile material that can retain heat and maintain a nonstick surface if properly seasoned. This set offers a range of pieces for different cooking tasks, and the Dutch oven is ideal for soups, stews, and pastas.

Le Creuset Signature Enameled Cast-Iron Cookware Set

This set includes a 10-inch fry pan, a 1.75-quart saucepan with lid, and a 4.5-quart round Dutch oven with lid. The enameled cast iron provides even heating and a smooth, nonstick surface without the need for seasoning. The Dutch oven is a versatile piece that can be used for a variety of dishes, and the fry pan is great for foods that require high temperatures. The colorful pieces can also go from the stove to the table.

All-Clad 7-Piece Stainless-Steel Cookware Set

This set includes a 10-inch fry pan, a 2-quart saucepan with lid, a 3-quart saucepan with lid, and a 6-quart stock pot with lid. All-Clad is a well-known and trusted brand for durable and high-quality stainless steel cookware. The skillets provide even heating and caramelization, and the pieces clean up well. The three-quart saucepan is particularly notable for its heavy bottom and even heating.

These are just a few examples of the different sets available, and you can choose the one that best suits your cooking needs and preferences.

Frequently asked questions