Pots And Pans: Choosing The Right Sizes For Your Kitchen

Choosing the right size pot or pan can make a big difference when cooking. If a frying pan or baking sheet is too small, the food will be crowded and end up steamed rather than browned. If it's too large, you risk wasting food and increasing the likelihood of burning your dish. It's recommended to have at least a small, medium, and large pan for different tasks. For example, a small pan is ideal for single servings, a medium pan can be used for 2-3 servings, and a large pan can cook for a crowd without overcrowding. The size of your kitchen and the number of people you typically cook for will also be factors in deciding which pot or pan sizes are best for you.

Pots and pans for pasta and grains

When it comes to cooking pasta, the general rule is: the bigger the pot, the better. Pasta needs plenty of room to move around in the boiling water. If your pot is too small, your spaghetti will cook unevenly and stick together. A large pot will typically hold at least 6 quarts. If you're cooking for a larger group, you may want to opt for an 8- or 12-quart pot.

For cooking grains, a medium-sized pot is usually sufficient. A good size for a medium pot is around 4 quarts. This size is also suitable for cooking smaller batches of pasta. If you're only cooking grains for one or two people, a small pot of around 1.5 quarts will do the trick.

When choosing a pot for pasta and grains, it's important to consider the material. Pots made of heavy-bottomed stainless steel with even heat dispersal are ideal. These pots conduct heat quickly, retain heat well, and are typically induction-compatible. Some pots also come with built-in strainers or locking lids, which can be convenient for draining pasta.

In addition to size and material, you may want to consider other factors such as oven temperature range, dishwasher compatibility, and price. If you plan on using your pot for baking, ensure that it is oven-safe. If you prefer the convenience of dishwasher cleaning, look for pots that are dishwasher-safe. Prices for pots can vary widely, so consider your budget when making your selection.

Frying pan sizes for different servings

Frying pans are versatile and can be used to cook a wide range of foods, from eggs and pancakes to thick steaks. The size of the frying pan you need will depend on how much food you want to cook and how many people you want to cook for.

A small frying pan, around 6 to 8 inches, is perfect for cooking single servings. You can easily fry a single egg or chicken breast in a pan of this size, or make a small omelette. The compact cooking surface area means that your ingredients get the full attention of evenly distributed heat from the bottom and sides of the pan.

A medium frying pan, around 10 to 12 inches, is a good size for cooking 2 to 3 servings of food. You can fry 3 eggs or 2 chicken breasts in a pan of this size, or use it to reheat leftovers and sauté larger amounts of vegetables. A medium pan offers a good balance between heat retention and cooking surface area.

A large frying pan, 12 inches or more, is ideal for cooking for large groups or meal prepping. You can fit up to 8 chicken thighs or 6 eggs in a pan of this size. A larger pan also means greater heat retention, as there is more material available to hold heat.

In addition to the number of servings, there are a few other things to consider when choosing a frying pan size. Firstly, if you have a small kitchen, a smaller pan may be a better option to save space. Secondly, if you are cooking foods that require a lot of liquid, a sauté pan with higher sidewalls may be a better choice than a standard frying pan. Finally, if you are cooking delicate foods that are prone to sticking, such as fish or eggs, a non-stick frying pan may be the best option.

Baking sheet sizes for different ovens

When it comes to baking sheets, there are five industry-standard sizes:

• Full-size: 18" x 26"
• 2/3 size: 16" x 22"
• 1/2 size: 13" x 18"
• 1/4 size: 9 1/2" x 13"
• 1/8 size: 6 1/2" x 9 1/2"

The size of your oven will determine which baking sheet sizes are suitable. For example, a standard home oven is typically too small for a full-size sheet pan (18" x 26"), which is usually reserved for commercial kitchens.

The largest baking sheet that a standard 30" oven will accommodate is a 2/3 size sheet pan. If you have a smaller oven, you may need to opt for a 1/2 size or 1/4 size sheet pan.

It's worth noting that some ovens, such as toaster ovens, may require even smaller baking sheets. In this case, you could consider using quarter- or eighth-size sheets, which are also useful for small tasks like toasting nuts or baking a few pieces of fish.

When choosing a baking sheet, it's important to consider not only the size of your oven but also the quantity of food you typically cook. For example, if you often cook large batches, a full-size or 2/3 size sheet pan might be ideal. On the other hand, if you have limited space or only cook for one or two people, a 1/4 size or 1/8 size sheet pan might be more suitable.

Additionally, it's worth mentioning that the material and quality of your baking sheet are also important factors to consider. Aluminum or sheet steel are common materials, and investing in a sturdy sheet will ensure even baking and longevity.

Pots and pans for searing and browning

When searing and browning, it's important to have a pan that's large enough to give your food room to breathe. If your pan is too small, your food will be crowded and steam instead of browning. A good rule of thumb is to have a pan that's at least 12 inches in diameter. This will give you plenty of room to sauté onions, flip fish, or brown chicken. If you're cooking for a crowd, you may even want to go up to a 14-inch pan.

For searing and browning, you'll want to choose a pan made from a material that can withstand high temperatures and distribute heat evenly. Here are some of the best options:

Cast Iron

Cast iron skillets are a popular choice for searing and browning. They take a while to heat up, but once they're hot, they'll sear your food to perfection. Cast iron retains heat well, making it ideal for browning and searing meat. It's also great for slow cooking and baking, as it delivers crisp, golden-brown crusts. A basic 12-inch pre-seasoned skillet will do the job and is very versatile.

Stainless Steel

Stainless steel pans are another great option for searing and browning. They can go from the stovetop to the oven and can handle high temperatures. These heavy-duty pans are perfect for browning and roasting meat, sautéing vegetables, stir-frying, and making pan sauces. Look for a pan that's at least 10 or 12 inches in size.

Carbon Steel

Carbon steel skillets are similar to cast iron but are lighter in weight, making them a good choice for those who find cast iron too heavy. They perform well at high temperatures and are great for searing and browning. Like cast iron, they need to be seasoned before use.

Enamelled Dutch Oven

If you're looking for a pot that can go from stovetop to oven, an enamelled Dutch oven is a great option. These heavy-bottomed, sturdy pots conduct heat well, giving your food an even, golden-brown crust. They're perfect for braises, soups, stews, and stocks. A 5.5-quart pot is a good size to start with, and can hold a whole chicken!

Non-Stick

While non-stick pans may not be the best choice for high-heat searing, they can be useful for sticky foods or foods that have a high probability of adhering to the surface, such as eggs. If you cook eggs regularly, a non-stick pan is a must. Look for a pan that's 8 to 12 inches in size.

Pots and pans for soups and stocks

When it comes to choosing the right size pot for soups and stocks, there are a few key considerations to keep in mind. Firstly, stock pots typically range in size from as small as 6 quarts to as large as 32 quarts, with the most common sizes being 6-quart, 8-quart, 12-quart, and 16-quart. The right size for you will depend on the number of people you're cooking for and the amount of food you need to prepare. For example, a 6-quart pot is ideal for cooking for one or two people, while an 8-quart pot is perfect for making eight to twelve servings of soup or chilli. If you frequently cook for a large family or host dinner parties, you may want to opt for a larger pot, such as a 12-quart or 16-quart option.

Another important factor to consider is the material of the pot. Stock pots are typically made from durable stainless steel, which can handle the high heat required for boiling liquids. Some pots may also be coated with non-stick or enamel materials. Additionally, look for a pot with a thick, heavy bottom to prevent burning, as soups and stocks require longer cooking times. You may also want to consider the weight of the pot, especially if you have strength or mobility issues, as some pots can be quite heavy when full.

When choosing a stock pot, it's also crucial to pay attention to the height and diameter of the pot to ensure it fits your stove and storage space. Taller pots with smaller diameters may be better for retaining heat, but they can also be more challenging to stir and may take up too much space on your stove. On the other hand, shorter pots with wider diameters may be more convenient for stirring and storage but may not retain heat as well.

Finally, consider the handles and lid of the pot. Look for side handles that flare or extend away from the body of the pot to protect your hands from the heat, and ensure that the handles are securely attached. A tight-fitting lid is also important, as it helps to speed up cook times and trap steam when cooking foods like lobster.

Some recommended stock pots include the Cuisinart MultiClad Pro Stainless Steel Stockpot, the Tramontina 16-Quart Gourmet Stainless Steel Covered Stock Pot, and the All-Clad D3 Stainless Steel 12-Quart Covered Stock Pot. These pots offer a combination of solid construction, even heating, and comfortable, sturdy handles.

Frequently asked questions