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| Pots and pans |
| To educate yourself and decide which brands are best for you, collect the maufacturers' brochures available in cookware departments. These will highlight special features and explain what the pans are made of, how they are made, how they perform and how to care for them. (Check that the manufacturers' care instructions suit your lifestyle and needs: For example, if you loathe polishing silver, you probably shouldn't get copper pans.) It is essential that the equipment you purchase be heavy enough to sit securely on a burner without tipping, yet not so heavy that it is a burden to lift. It's also helpful to select cookware with handles that stay cool when in use on the stove and that are ovenproof. |
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10" - 12" Nonstick Skillets. This is my most used piece of cookware. It's perfect for meats, eggs, potatoes, onion and pepper anything you sauté that sticks. You can quickly cook what you need to and it cleans up in a snap. The key is not to skimp on quality.
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12" Sauté Pan. Sauté pans have higher and more squared-off walls than skillets. They're great for pan-fried anything: chicken, steak, fish, you name it. With the cover, you can brown or braise meat, vegetables, even fruit with no fuss whatsoever. I swear by the All-Clad® 3 qt. (regular or nonstick).
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12" Skillet Grill. The perfect barbecue replacement for quick, low fat grilling on your stove top. Its just like a skillet, but with heavy ribs crossing the bottom that lift meats, fish, or veggies out of the fat. If you like to marinate, the drippings burn slightly when they hit the pan and infuse your food with a barbecue-like aroma - plus you get those grill-like markings.
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2 qt. Saucepan. The most used saucepan in the home kitchen. Reheat soups, hard boil eggs, or make sauces in just the right amount of space. Big enough to heat up corn or beans, small enough to fit in the cupboard.
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8 qt. Stockpot. This is essential for cooking pasta, soups, stock, stews and big batches of tomato sauce, anything in quantity. Even if you only cook for two, keep this handy. Stainless precludes any tainting of flavor.
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Roasting Pan. This is essential for Roasts, Lasagna, and Casseroles. Optional Racks are available and make roasting meats less fatty.
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| Source:
Culinary Cafe
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