Pots and Pans 101: A Guide to Your Essential Cookware 101 Part 2

Wondering which pots and pans and how many you will need to have at home? We’ve covered the 4 essential pots and pans in our previous upload! Essentially, there are only 8 essential pots and pans that you will need that will allow you to cook just about anything you want.

The Grill Pan 

A pan with a ridged cooking surface, resembling the grates of outdoor grill, with low sides for increased air circulation.

Best for: 
High temperature cooking: for grilling and searing. E.g. steak, grilled sandwiches, to grilled seafood.

Tips:
Opt for a cast-iron or enameled cast-iron grill pan.

The Roaster

A large pan that is normally rectangular in shape with low sides to allow the oven’s heat to reach as much of the food as possible. Often used with a roasting rack inside, which elevates food above the cooking surface.

Best for: 
Cooking in the dry heat of oven at relatively high temperatures. For thicker cuts of meats, e.g. roast beef, turkey, etc.

Tips:
Opt for roaster with a regular cooking surface to yield better gravy. Roasters with a non-stick finish also helps for easy cleaning. 

The Wok 

A wok is a wide and shallow-domed pot that gets evenly hot when reach high temperatures. 

Best for: 
For stir frying, deep-frying, steaming to boiling. Perfect for fast cooking.

Tips:
Opt for carbon steel wok with a diameter of 30 to 50 cm, depending on your personal use!

The Dutch Oven

Is Le Creuset in one of your shopping list? So is it on ours! The dutch oven is a large pot with vertical sides that is slightly shorter than the pot’s diameter, with two sturdy loop handles and a heavy tight-fitting lid. 

Best for: 
Long, slow cooking, with liquid that’s allowed to circulate inside the vessel. For braising, stewing, roasts and casseroles. 

Tips:
5 qt and 7 qt dutch ovens are amongst the most popular and useful sizes!