ANATOMY OF A PAN
CHOOSE THE RIGHT MATERIAL
FIND THE COLLECTION THAT SUITS YOUR COOKING STYLE
For the Beginning Cook
NONSTICK
- 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
CERAMIC NONSTICK
- Great for healthy, high-heat cooking &
searing with minimal oil. - Ultra-strong nonstick coating provides fast,
easy release. - PFOA-free; most pieces are dishwasher safe
For the Avid Cook
CAST IRON
- 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.
STAINLESS STEEL
- Beautiful pieces go from stovetop or oven to
your dining table. - Responsive aluminum or copper cores for
rapid, even heating. - Dishwasher, oven and broiler safe.
For the Expert Cook
COPPER
- 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.
COPPER CORE
- Combines the precise heating of copper
with the easy care of stainless steel. - Five bonded layers with a copper core for
maximum responsiveness. - Select pieces have a PFOA-free nonstick
finish for effortless cleanup.
BUILD YOUR
COOKWARE COLLECTION
CHOOSE THE RIGHT COOKWARE FOR THE TASK
- Essential Pieces
FRY PAN
A flat-bottomed pan with a long handle
and low, flared sides that promote easy
flipping and turning – and encourage
air circulation.
BEST FOR:
Fast cooking: frying, searing,
and browning.
CONSIDER THIS:
Choose at least one classic and one
nonstick fry pan.
SAUCEPAN
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.
BEST FOR:
Simmering, boiling, cooking grains
and making sauces.
CONSIDER THIS:
If you have to choose just one size,
select a 3 or 4 qt. pan.
DUTCH OVEN
Also called a French oven or cocotte. A
large pot with vertical sides, sturdy loop
handles and a heavy, tight-fitting lid.
BEST FOR:
Long, slow-cooking of stews, braises,
roasts and casseroles.
CONSIDER THIS:
For a quick calculation, count one
quart of capacity for each serving.
- More Everyday Favourites
ESSENTIAL PAN
For a versatile piece you'll use every day,
this pan combines the best qualities of a
French skillet and a deep sauté pan.
BEST FOR:
Everything from stir-frying and sautéing
to simmering and braising.
CONSIDER THIS:
Because this pan is so versatile, you
might want to have more than one.
BRAISER
A versatile low-sided pan with a wide, flat
cooking surface and heavy, domed lid that
provides extra room for larger roasts.
BEST FOR:
Braising, slow-cooking and pan-roasting.
CONSIDER THIS:
Select a braiser that can go directly from
the stovetop or oven to your dining table.
ROASTING PAN
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.
BEST FOR:
Cooking in the dry heat of the oven at
relatively high temperatures.
CONSIDER THIS:
A nonstick finish is great for easy
cleanup; classic surfaces yield
better gravy.
STOCK POT
A large pot with a flat base and tall
vertical sides that are designed to
minimize evaporation – plus two
sturdy loop handles.
BEST FOR:
Simmering soups and stocks; boiling
lobster, corn or pasta.
CONSIDER THIS:
Stockpots with a capacity of 8 qt. or
larger are the most useful.
MULTIPOT
A multipot is a tall pot with peforated
inserts for cooking food in water (e.g.,
(boiling or blanching) or steaming food
above water.
BEST FOR:
Large insert is ideal for cooking and
draining pasta or corn; use the steamer
insert for veggies.
CONSIDER THIS:
Pot can be used on its own for stock,
soup or stew.
- For the Ultimate Kitchen
GRILL PAN
A pan with a ridged cooking
surface that resembles the grates
of an outdoor grill. Low sides allow
increased air circulation.
BEST FOR:
Higher-temperature cooking like grilling
and searing.
CONSIDER THIS:
To achieve the best grill marks, select a
cast-iron or enameled cast-iron grill pan.
DOUBLE BOILER
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.
BEST FOR:
Cooking sauces, custards, chocolate
desserts and other delicate foods.
CONSIDER THIS:
Choose a double boiler that quickly
reacts to changes in temperature.
Copper is ideal.
WOK
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.
BEST FOR:
Stir-frying (rapidly tossing and stirring
small pieces of food over high heat).
Use with a lid for steaming.
CONSIDER THIS:
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.
BEST FOR:
Pancakes, eggs, bacon, thin steaks, grilled
cheese sandwiches – and much more.
CONSIDER THIS:
If you plan on cooking meat, choose
a griddle with a well around the rim to
catch grease.