ANATOMY OF A PAN
For the Beginning Cook
- Durable nonstick coatings easily release
even the most delicate foods
- Requires little or no oil for cooking;
great for healthy cooking
- PFOA-free; most pieces are dishwasher safe
For the Avid Cook
- Heats slowly and evenly, then retains
heat extremely well.
- Excels at high-heat tasks like searing,
sautéing, browning and frying.
- Lasts forever when properly cleaned and seasoned.
For the Expert Cook
- The best material for conducting heat and
responding to changes to temperature.
- Heats rapidly and evenly – and cools
down quickly, providing maximum control.
- As beautiful as it is functional – perfect for
both cooking and serving.
CHOOSE THE RIGHT COOKWARE FOR THE TASK
- Essential Pieces
A flat-bottomed pan with a long handle
and low, flared sides that promote easy
flipping and turning – and encourage
Fast cooking: frying, searing,
Choose at least one classic and one
nonstick fry pan.
A heavy pan with a flat base, tall sides
and a long handle. Larger sizes should
have a "helper handle" on the far side
of the pan.
Simmering, boiling, cooking grains
and making sauces.
If you have to choose just one size,
select a 3 or 4 qt. pan.
Also called a French oven or cocotte. A
large pot with vertical sides, sturdy loop
handles and a heavy, tight-fitting lid.
Long, slow-cooking of stews, braises,
roasts and casseroles.
For a quick calculation, count one
quart of capacity for each serving.
- More Everyday Favourites
For a versatile piece you'll use every day,
this pan combines the best qualities of a
French skillet and a deep sauté pan.
Everything from stir-frying and sautéing
to simmering and braising.
Because this pan is so versatile, you
might want to have more than one.
A versatile low-sided pan with a wide, flat
cooking surface and heavy, domed lid that
provides extra room for larger roasts.
Braising, slow-cooking and pan-roasting.
Select a braiser that can go directly from
the stovetop or oven to your dining table.
A large rectangular pan wit
low sides that allow the oven's dry
heat to contact as much of the food
as possible. Often used with a roasting rack.
Cooking in the dry heat of the oven at
relatively high temperatures.
A nonstick finish is great for easy
cleanup; classic surfaces yield
A large pot with a flat base and tall
vertical sides that are designed to
minimize evaporation – plus two
sturdy loop handles.
Simmering soups and stocks; boiling
lobster, corn or pasta.
Stockpots with a capacity of 8 qt. or
larger are the most useful.
A multipot is a tall pot with peforated
inserts for cooking food in water (e.g.,
(boiling or blanching) or steaming food
Large insert is ideal for cooking and
draining pasta or corn; use the steamer
insert for veggies.
Pot can be used on its own for stock,
soup or stew.
- For the Ultimate Kitchen
A pan with a ridged cooking
surface that resembles the grates
of an outdoor grill. Low sides allow
increased air circulation.
Higher-temperature cooking like grilling
To achieve the best grill marks, select a
cast-iron or enameled cast-iron grill pan.
A set of two nesting pans with a lid that
fits both pans. Bottom pan is about the
size and shape of a small saucepan; top
pan is slightly smaller.
Cooking sauces, custards, chocolate
desserts and other delicate foods.
Choose a double boiler that quickly
reacts to changes in temperature.
Copper is ideal.
Also called a stir-fry pan, this versatile pan
has a rounded bottom and high, gradually
sloping sides. It may have a long stick
handle or two loop handles.
Stir-frying (rapidly tossing and stirring
small pieces of food over high heat).
Use with a lid for steaming.
Use a flat-bottom wok on gas or electric
burners; round-bottom woks with a ring
are great for gas burners.
DOUBLE BURNER GRIDDLE
A broad, flat pan that fits over one or two
burners. For efficient cooking and easy
cleanup, choose a griddle with a nonstick
or stick-resistant finish.
Pancakes, eggs, bacon, thin steaks, grilled
cheese sandwiches – and much more.
If you plan on cooking meat, choose
a griddle with a well around the rim to