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Pots and Pans – How The Right Material Makes A Superstar Dish !

Buying Guide Cookware Advice

Generally look to select pots and pans made of heavy-gauge materials — thicker, heavier-weight pots and pans spread and hold heat more evenly than thinner, lighter weight pans. Identify heat resistant handles for ease-of-use on the stove.

FRYING PANS

When using frying pans or glass top stoves or for that matter pots and pans for glass top stoves try sticking to the following i.e.

eggs in a frying pan

ANODIZED ALUMINIUM

  • Aluminium can react to acidic and alkaline foods (Eg. Tomato based sauces) and corrode causing aluminium to be absorbed in the food.
  • On the contrary, anodized aluminium is more durable because of the chemical bath it gets when manufactured.
  • Pus the risk of aluminium absorption into food and reaction to acidic/alkaline food is decreased due to less likelihood of corrosion.
  • Consequently, it is also stick resistant.​
pots and pans for glass top stoves

COPPER

  • Because of copper's malleability it can loose shape and this can render it useless.
  • So, , while it won't cause any damage to the glass top stove surface, it may not be effective for cooking if it looses the form of its flat bottom.​

TITANIUM​

  • Titanium frying pan for glass top stoves is perfect because of its nonporous, nonreactive, nonallergic, and occasionally antibacterial coating.
  • It is however expensive than other other materials but the price may be worth the investment.​
bacon in the frying pan

STAINLESS STEEL

  • ​Stainless Steel Frying Pans with copper or aluminum core in the bottom are the most suited (more than even pure stainless steel) as frying pans for glass top stoves.
  • The copper or aluminium core allows the stainless steel frying pan to conduct heat well (better than just stainless steel) and it is durable, inexpensive, does not react with acidic or alkaline food, smooth flat surface.

in a stainless steel frying pan

POTS AND PANS FOR GLASS TOP STOVES

  1. Cast Iron pots and pans may not be the safest pots and pans to cook with owing to their rough bottom that can scratch the glass through their misuse.
  2. Ceramic and stoneware pots and pans for glass cooktops present a similar problem to cast iron i.e. rough base often unfinished that can cause damage when bot safely used.
pots and pans for glass top stoves

FRYING PANS FOR GAS STOVES

  1. Copper, Cast Iron and Anodized Aluminium are best for frying pans for gas stoves.
  2. Titanium may come in handy but it is on the expensive side.

OTHER FRYING PAN TIPS AND TRICKS

  1. Frying pans are especially good for delicate quick cooking foods that don’t need much browning, such as omelettes, scrambled or fried eggs, Delicate fishes.
  2. Try buying an oven safe frying pan for extra range and use.
  3. Consider using nylon cooking utensils with nonstick cookware to avoid scratching the finish on the frying pan.

SAUTE PAN (With Lid)

IMAGES

pots and pans for gas stove
pots and pans for gas stove

DETAILS

SHAPE

Varies from a fry pan in the angle of its sides.

A fry pan has sloping slides while a sauté pan has fairly straight or slightly curved sides that are usually higher than those of a fry pan and allow it to hold more food.

GOOD FOR

Especially good at browning foods quickly in a small amount of fat.

GLASS TOP STOVES

For both saute pans ​for glass top stoves and saute pans for gas stoves the above note on frying pan material is applicable.

TIPS AND TRICKS

LIDS

Purchase a sauté pan with a lid so you can add liquids after foods are browned and simmer them with the lid on.

BROWNING

As a general rule, a sauté pan without a nonstick surface browns food better than a pan with a nonstick surface.

PREHEAT

To help keep food from sticking in a sauté pan without a nonstick coating, preheat the pan with a thin coating of fat before adding the food.

SAUCE PAN (With Lid)

IMAGES

Sauce pan for foods
DOUBLE BOILER SAUCE PAN

DETAILS

SHAPE

Deep, round pans with a long handle.

They come in various sizes. Usually comes with a tight-fitting lid.

WHAT COOKS WELL

Used to cook Vegetables/Sauces/Soup/Rice/Hard-cooked eggs

TIPS AND TRICKS

BUY DOUBLE BOILER

Consider buying a double boiler to cook more heat-sensitive foods, such as stirred custard, over simmering water.

A double boiler fits inside the top part of the saucepan.

DUTCH OVEN (With Lid)

IMAGE

best dutch oven tips

DETAILS

SHAPE

A large pot with a tight-fitting lid and a handle for lifting on each side.

BEST FOR COOKING

Used for  Soups and Stews, Deep-frying, Cooking Pasta, Braising or roasting meat.

TIPS AND TRICKS

LARGE QUANTITY OF FOOD

 If you make larger amounts of food at a time, buy the 8-quart size.

cooking in a dutch oven

SIFTER 

IMAGE

SIFTER TIPS
BEST SIFTER FOR

DETAILS

INGREDIENTS

Sifts ingredients such as flour and powdered sugar.

Some recipes call for sifting together dry ingredients, such as flour, salt,baking powder, baking soda, etc. to help combine them.

MADE FROM

Usually made of stainless steel or plastic. Avoid aluminum sifters as they may rust.

HOW THEY WORK

Two common ways sifters work include, turning a crank type handle or squeezing a trigger type handle

TIPS AND TRICKS

MESH STRAINERS

A “fine mesh strainer” also may be used to sift ingredients. 

STAINLESS STEEL SIFTERS

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