Pots And Pans: A Guide To Types And Uses

Pots and pans are categorised by their function and the type of food they are used to cook. For example, a stockpot is used for cooking liquid foods that do not need to be close to the heat source, whereas a fry pan is used for stir-frying, searing and flipping omelettes.

The type of cookware you need depends on the type of cooking you do, how many people you are likely to cook for and your level of expertise.

Stockpots

When choosing a stockpot, consider the size, material, and cladding. For most home cooks, a 12-quart stockpot is sufficient, although 16-quart stockpots are useful for large-format cooking. Most quality stockpots are made from stainless steel, which is durable, easy to clean, and compatible with induction cooktops. However, stainless steel is a poor conductor of heat, so some manufacturers include an aluminium core in the bottom of the pot to promote heat distribution. Another option is cast aluminium, which is lightweight, conducts and retains heat well, and is induction-compatible.

• The Cuisinart 12-Quart MultiClad Pro Stainless Stock Pot is a sturdy, solid construction with even heating and wide handles. It features triple-ply stainless steel cladding and riveted handles. It is dishwasher-safe and induction-friendly.
• The Cook N Home Stainless Steel Stockpot is a budget-friendly option that features a rubbery grip on the handles to prevent burns. It has stainless steel and aluminium cladding on the bottom, and it is also dishwasher-safe and induction-friendly.
• The All-Clad D3 Stainless Steel 12-Quart Covered Stock Pot is a sturdy, fully-clad stockpot with wide, comfortable handles and a tight-fitting lid. It is slightly lighter than the Cuisinart option and is also dishwasher-safe and induction-friendly.

Fry/frying pans

Frying pans are made from a variety of materials, including cast iron, carbon steel, copper, aluminium, or stainless steel. Each material has its own advantages and disadvantages. For example, cast iron pans are great at retaining heat, while copper pans are highly thermally conductive.

When choosing a frying pan, consider the type of cooking you want to do, your level of expertise, and your budget. Frying pans can range from inexpensive lightweight pans to expensive, heavy-duty, multi-clad stainless steel pans.

• Nonstick frying pans are perfect for delicate foods that may stick to the pan, such as fish fillets, crepes, or omelettes.
• Stainless steel frying pans are the most versatile and can be used for a wide range of cooking methods, including searing and grilling.
• Cast iron frying pans are versatile and can be used on the stovetop, in the oven, or even directly on a fire when camping.
• To prevent scratching, avoid using metal utensils on nonstick frying pans.
• For best results, choose heavier frying pans made from higher-quality materials.

Saucepans

When choosing a saucepan, consider the overall size and the number of handles.

Braziers/Dutch ovens

Braziers, also called rondeau pans, are large pans with a flat bottom and a moisture-locking lid. They are designed for browning food on the stovetop and slow-cooking food in the oven. Braziers are short in height but make up for their lack of vertical volume with a wide pan-like composition. They are ideal for braising meats, vegetables, and legumes. Braisers are available in a range of quart sizes, from 2 to 6 quarts.

Dutch ovens, also known as cocotte or French ovens, are heavy, wide, and relatively shallow pots with thick, curved walls and tight-fitting lids. They are usually made of enameled cast iron but are also available in other materials like stainless steel. Dutch ovens are versatile and can be used on stovetops or in ovens for roasting, baking, and braising. They are great for cooking tough cuts of meat, soups, stews, and no-knead bread. Dutch ovens come in a variety of sizes, typically ranging from 4 to 8 quarts.

While both braziers and Dutch ovens are used for braising, they have distinct differences. Braziers are ideal for browning and simmering meats and vegetables in limited amounts of liquid. In contrast, Dutch ovens are designed for cooking with a lot of liquid, making them perfect for soups and stews. Braziers are short in height, while Dutch ovens are deep and tall. Braziers are perfect for cooking smaller cuts of meat, while Dutch ovens can accommodate whole chickens or large portions of meat.

Woks

Types of Woks

Handles

There are two main types of woks based on their handles: the Cantonese wok and the Mandarin wok. The Cantonese wok has two 'U'-shaped handles riveted on either side, making them easy to lift and transport. However, the short handles don't aid easy flipping during cooking. The Mandarin wok, on the other hand, has a single long wooden or metal handle attached to one side, which makes flipping dishes like stir-fry easier.

Base Type

Material

Other materials used for woks include stainless steel, non-stick coatings such as Teflon, and aluminium. Stainless steel woks are durable and have a professional appearance, but they are not ideal for stir-frying as food tends to stick to them. Non-stick woks are easy to clean and maintain but are not suitable for high-heat cooking as they are rated for temperatures below 500°F/260°C. Aluminium woks are excellent conductors of heat but are too soft and prone to damage.

Stovetop Compatibility

When choosing a wok, it is important to consider the type of stove you have. For electric stoves, a flat-bottom wok is necessary as round-bottom woks will not make full contact with the heating element. On the other hand, round-bottom woks are ideal for gas stoves as they allow the bottom of the wok to get hotter, which is beneficial for stir-frying.

Frequently asked questions