Mastering Pots, Pans, and Containers for Even Cooking Efficiency

1. Pots, Pans, and Containers Two factors affect a pan’s ability to cook evenly: • Thickness of the metal • Kind of metal Metal and Conductivity

2. Pots, Pans, and Containers • Aluminum: used for most cooking utensils in food-service kitchens • Good conductor and is light weight. • Copper: best heat conductor • Extremely expensive. • Requires a great deal of care. • Stainless Steel: poor heat conductor of heat • Scorch foods easily. • Ideal for storage containers. • Cast Iron: distributes heat evenly • Maintains high temperatures for long periods. • Used in griddles and heavy skillets. Kinds of Metal

3. Pots, Pans, and Containers • Porcelain Enamel-Lined Pans: should not be used • Forbidden by some health departments. • Scratch and chip easily. • Non-Stick Plastic-Type Coatings • Brand names include Teflon and Silverstone. • Surface is easily scratched. • Use only tools made of plastic, silicone, or wood. Kinds of Metal

4. Pots, Pans, and Containers • Stockpot: for preparing stocks and simmering large quantities of liquids. • Stockpots with spigots: allow liquid to be drained off without disturbing the solid contents or lifting the pot. • Size: 8-200 quarts (liters) Uses of Pots and Pans

5. Pots, Pans, and Containers • Saucepot: similar to a stockpot but shallower; used for soups, sauces, and other liquids. • Sizes: 6-60 quarts (liters) • Brazier/Rondeau : a round, broad, shallow, heavy-duty pot; used for browning, braising, and stewing meats. • Sizes: 11-30 quarts (liters) Uses of Pots and Pans

6. Pots, Pans, and Containers • Saucepan: may have straight or slanted sides; used for general rangetop cooking. • Sizes:1.5-15 quarts (liters) • Straight-Sided Sauté Pan/Sautoir: used for browning, sautéing, and frying; also used for cooking sauces and other liquids when rapid reduction is required. • Sizes: 2.5-5 inches (65-130 mm) deep; 6-16 inches (160-400 mm) in diameter Uses of Pots and Pans