Pots And Pans: The Ultimate Guide

Pots and pans are essential kitchen equipment, but with so many varieties on the market, it can be challenging to know what you need. Here's an introduction to help you understand the world of pots and pans better.

The Basics: Pots vs. Pans

Firstly, it's essential to know the difference between pots and pans. Pots tend to be deeper, with high sides that go straight up from a circular base. Pans, on the other hand, are usually shallow with sides that extend only an inch or two from the base, and they may have curved or straight sides. Pots typically have two small handles, while pans often feature a single long handle.

Chefs use pots mainly for liquids, such as making soups or boiling water for pasta, as the high sides allow heat to spread evenly. Pans, on the other hand, are ideal for frying foods like meats, eggs, and pancakes, as their wide base and shallow sides allow a thin layer of food to cook quickly and evenly.

Types of Pots and Pans

Now, let's explore some common types of pots and pans:

- Stock Pot: A large, deep pot with a flat bottom used for cooking liquid foods that don't need to be close to the heat source.

- Fry Pan/Skillet: A versatile kitchen essential used for stir-frying, flipping omelets, and even searing proteins. They have a flat bottom and curved sides, making them perfect for turning foods.

- Sauté Pan: Similar to a fry pan but with straight sides, allowing for deeper frying and additional uses like deep-frying and preparing certain sauces.

- Sauce Pan: Features a rounded bottom and tall, straight sides, making it versatile for cooking sauces, soups, reheating leftovers, and more.

- Dutch Oven: A large vessel designed for slow cooking generous amounts of food, such as stews, braised meats, or pot roasts. Dutch ovens are usually round and made of cast iron.

- Wok: A popular all-purpose Asian pan with high, sloping sides, perfect for stir-frying, steaming, and deep-frying.

Choosing the Right Cookware

When choosing cookware, consider your cooking needs, the number of people you typically cook for, and your expertise level. Here are some additional factors to keep in mind:

- Material: Different materials have unique properties and suit specific cooking methods. For example, cast iron is ideal for browning, braising, and slow cooking, while nonstick cookware is perfect for delicate foods like fish and eggs.

- Size and Shape: Select pots and pans with sizes and shapes that align with your cooking needs. For instance, a stockpot is ideal for cooking large quantities, while a sauté pan is suitable for high-heat cooking and flipping food.

- Handles: Ensure the handles are comfortable to grasp and that the cookware is well-balanced.

- Oven Safety: Check the oven-safe temperature of the cookware if you plan to use it in the oven.

- Cooktop Compatibility: Consider the type of cooktop you have and choose cookware that pairs well with it. For example, flat-bottomed pans are essential for smoothtop ranges, while magnetic cookware is necessary for induction cooktops.

How to choose the right type of cookware for your needs

Choosing the right type of cookware can be a daunting task, but it is important to select pieces that suit your cooking style and needs. Here are some tips to help you choose the right cookware for your kitchen:

Determine Your Cooking Needs

First, consider the type of cooking you typically do and the number of people you usually cook for. If you are a beginner, look for efficient and cost-effective solutions. Start by investing in basic pieces such as a stock pot, a fry pan, a sauté pan, and a saucepan. These are versatile and essential items for any kitchen.

Understand the Different Types of Cookware

Pots

Pots are generally deeper with high sides that extend straight up from a circular base. They are typically used for liquids, such as making soups or boiling water for pasta. The high sides allow heat to spread evenly, ensuring that the liquid is heated uniformly.

Pans

On the other hand, pans are usually shallow with sides that extend only an inch or two from the base. They may have straight or curved sides. Pans are commonly used for frying foods, such as meats, eggs, and pancakes. The wide base and shallow sides allow a thin layer of food to cook quickly and evenly.

Choose the Right Material

The material of your cookware is an important consideration. Different materials have unique properties and are suited for different cooking techniques. Here are some popular options:

• Stainless Steel: Stainless steel is durable, easy to care for, and compatible with induction cooktops. It provides rapid and uniform heating, making it a versatile choice for browning and braising. However, it can be challenging to clean, and you may still want to have a nonstick pan or two for certain dishes.
• Nonstick: Nonstick cookware has a coating that prevents food from sticking, making it ideal for delicate foods like fish, eggs, and pancakes. It requires less oil, promoting healthier cooking. However, nonstick pans may scratch easily and are not always oven-safe.
• Cast Iron: Cast iron is highly durable and versatile. It heats slowly and evenly, making it perfect for searing, sautéing, and frying. It can also withstand high oven temperatures. However, cast iron requires seasoning and proper care to avoid rusting.
• Carbon Steel: Carbon steel is lightweight and ideal for high-performance cooking. It is often used for woks, omelet pans, and crepe pans. While durable, carbon steel requires seasoning and should be hand-washed.
• Copper: Copper provides quick and even heating, making it suitable for various cooking techniques. However, it is pricey, prone to dents, and requires special care to maintain its appearance. Copper cookware is usually lined with a non-reactive metal for safety.

Consider Your Cooktop

Lastly, ensure that your chosen cookware is compatible with your cooktop. Flat-bottomed pans are essential for smooth-top ranges, while gas ranges offer more flexibility. For induction cooktops, choose magnetic cookware by testing if a magnet sticks to the bottom.

The pros and cons of different cookware materials

When it comes to choosing the right cookware, there are several factors to consider, such as cooking needs, budget, and maintenance. Here are the pros and cons of common cookware materials to help you decide which ones are best suited for your kitchen:

Cast Iron:

Pros: Cast iron is durable, affordable, versatile, and capable of handling high heat. It retains heat well, making it ideal for even cooking.

Cons: It requires extra care to clean and maintain. Not suitable for cooking acidic foods as they can strip the seasoning, and it may rust if not maintained properly.

Enameled Cast Iron:

Pros: Offers the cooking benefits of cast iron but is easier to clean and doesn't require seasoning. It's better suited for cooking acidic foods without worrying about stripping the seasoning.

Cons: Pricier than regular cast iron. The non-stick quality may not be as strong. It's heavy, making storage more challenging.

Stainless Steel:

Pros: Non-reactive, so it won't affect the taste of food when cooking with acidic or alkaline ingredients. It's dishwasher-safe and oven-safe if the handles are stainless steel. Stainless steel is also durable and has a bright, clean look with low maintenance.

Cons: Poor heat distribution compared to other materials. Higher-end stainless steel may have an aluminum or copper core to improve heat distribution, but this increases the price. Food may cling to stainless steel, requiring more effort to clean.

Carbon Steel:

Pros: Carbon steel retains heat well, cooking food evenly, and imparting a rich, grilled flavor. It's more lightweight than cast iron and naturally non-stick when seasoned properly.

Cons: Requires seasoning and isn't the easiest to clean. Not dishwasher-safe, and not recommended for cooking acidic foods.

Copper:

Pros: Excellent heat retention and even cooking. Some manufacturers add copper to the core of stainless steel pans to improve heat distribution.

Cons: Expensive and requires regular polishing with lemon, vinegar, or salt to maintain. Reactive to acidic and alkaline foods, which can result in a metallic taste and potential toxicity. Copper is also heavy and easily collects dents and scratches.

Aluminum:

Pros: Lightweight, affordable, and excellent thermal conductivity. Anodized aluminum is sturdier, more durable, and scratch-resistant than regular aluminum.

Cons: Regular aluminum reacts with acidic foods, resulting in odd-tasting food. The coating on aluminum pots and pans can wear away over time. Aluminum pans are prone to warping and are not recommended for flat-top stoves.

Non-stick:

Pros: Non-stick cookware is easy to clean and requires less oil.

Cons: Once the coating chips, high heat may expose food to toxic chemicals like PFOA and PTFE (Teflon). Non-stick cookware without these harmful compounds tends to be more expensive.

How to care for and clean your pots and pans

Stainless Steel

Stainless steel is a durable, easy-to-clean, and versatile option for your pots and pans. It is often magnetic and compatible with induction cooktops, as well as being dishwasher, oven, and broiler-safe. However, it can be tough to clean if food sticks to the surface. To clean, use a small amount of detergent and a sponge to wipe away any residue.

Non-Stick

Non-stick cookware is perfect for delicate foods that may stick to other surfaces, such as fish, crepes, and omelets. They are also easy to clean. However, they can scratch easily and are not suitable for high heat. To clean, use a soft sponge and avoid harsh detergents.

Cast Iron

Cast iron is a durable and versatile option that can be used on a grill or in an oven. It is perfect for searing and slow cooking. Cast iron requires seasoning before first use and should be dried immediately after washing to avoid rusting. To clean, use a paper towel to rub a half cup of kosher salt into the pan, then wash with hot, soapy water.

Carbon Steel

Carbon steel is a favourite in professional kitchens due to its durability and efficiency. It is ideal for woks, omelet pans, and crepe pans. It should be hand-washed with mild soapy water and a soft brush, and must be seasoned to avoid rusting.

Copper

Copper is a good conductor of heat and is ideal for searing, sautéing, frying, and gently simmering sauces. However, it can be pricey and is prone to denting and scratching. Copper should be hand-washed and polished occasionally to remove any discolouration.

The difference between pots and pans

Pots and pans are kitchen essentials, but what exactly is the difference between the two?

Size and Shape

Pots and pans differ in their size and shape. Pots tend to be deeper with high sides that extend straight up from a circular base. Pans, on the other hand, are usually shallow with sides that extend only an inch or two from the base. These sides may go straight up like a pot, or they may curve gently upwards.

Handles

Pots and pans also differ in their handles. Pots usually have two small handles located on opposite sides, whereas pans tend to have just one long handle.

Purpose

The purpose of pots and pans in the kitchen also differs. Pots are mainly used for liquids such as making soups or boiling water for pasta. The high sides allow heat to spread evenly around the liquid, ensuring it is heated consistently. Pans are mainly used for frying foods. The wide base and shallow sides of pans allow a thin layer of food to cook quickly and evenly. They are often used for frying meats, eggs, and pancakes.

Materials

Pots and pans can be made from a variety of materials, including steel coated in Teflon, cast iron, aluminum, anodized aluminum, stainless steel, copper, and ceramic. The choice of material depends on factors such as heat conduction, desired properties (e.g. non-stick), and reactivity with certain foods. For example, cast iron is thick and heavy-duty, making it ideal for browning, braising, stewing, slow cooking, and baking. However, it takes longer to heat up and requires special care. Aluminum is an excellent heat conductor and spreads heat evenly, but untreated aluminum is prone to staining and reacting with foods.

Confusing Cases

Despite the general guidelines, there are some cases where the distinction between pots and pans becomes confusing. For instance, a pot can be called a pan, but a pan cannot be called a pot. Additionally, a "saucepan" is considered a pot due to its steep sides, even though it has a single handle that resembles a pan.

The essential pots and pans for any kitchen

Pots and pans are usually separated based on their size and shape. Pots tend to be deeper with high sides that go straight up from a circular base, while pans are usually shallow with sides that extend only an inch or two from the base. The sides of a pan may go straight up like a pot, or they may curve up at a gentle angle. Pots usually have two small handles located on opposite sides, while pans tend to have just one long handle.

The Cast Iron Skillet

Heavy cast iron skillets are versatile and can be used for searing steak, pan-roasting or deep-frying chicken, and frying foods like latkes or potato pancakes. They are also great for slow cooking and baking, delivering a crisp, golden-brown crust on everything from cornbread to pan pizza.

The Dutch Oven

Dutch ovens are perfect for anything that requires heavy searing followed by gentle, even cooking. This includes slow-cooked braises like pot roast, soups, and hearty stews. They are also handy for deep-frying and are great for chili. Dutch ovens can also be used for baking bread.

The Sauté Pan

Unlike skillets, sauté pans have tall sides set at a right angle to the base, which makes for a larger surface area for searing, better protection against splattering, and plenty of volume. A sauté pan also features a tighter-fitting lid, which makes it great for slow-cooked braises or in-the-oven cooking. They are ideal for searing or frying large batches of food, reducing sauces, and braising.

The Wok

Woks are one of the most versatile tools in the kitchen. They are the best vessel for deep-frying as their wide shape and large volume make it easy to fit plenty of food with minimal contact and oil use, and virtually no danger of splattering. You can also smoke, braise, and steam in a wok. They are perfect for stir-frying and, contrary to popular belief, work better than a skillet for this purpose.

The Saucier

A saucier performs all of the functions of a saucepan but with the added advantage of rounded edges that make whisking and combining ingredients easier. A three-quart size is just large enough to heat up four to six servings of soup or reduce a couple of bottles of wine. It can also be used for the low-heat, low-water method of cooking pasta and for boiling and poaching eggs, as well as making risotto.

The Nonstick Skillet

A nonstick skillet is a useful tool to have on hand for guaranteed results with omelettes, Spanish tortillas, frittatas, and other delicate foods that you don't want to stick to the pan. They are also easy to clean and can be found in combination with many metals. However, nonstick skillets should not be used with metal utensils and should not be washed with a harsh detergent or stored with other items stacked inside.

The Stockpot

Every kitchen should have at least one large pot for big jobs like making stock, boiling a whole country ham, or making large batches of pasta sauce. A stockpot is also useful for crowd-feeding and entertaining.

Frequently asked questions