Types of cookware have changed dramatically through the years; cast iron to copper clad to stainless steel and so on. The choice of which to use for which dish will remain the same, however. Let's take a look at some examples and suggestions for the well-stocked kitchen cabinet.
Primarily used to sear, brown and evenly cook meats and vegetables. Sizes range from 7" to 14". My suggestion would be 2 or 3 of the 7-8" size, with at least one being non-stick and used for eggs only. As far as whether to use non-stick or not, it is up to you. New advances through the years have allowed us to use (within reason) any of our utensils with our non-stick pans. Properly seasoned, a plain aluminum/stainless steel pan will release food as well as non-stick. Having pets in the kitchen while you're cooking is a bad idea anyway, but if you opt for non-stick pans, it's worth remembering that many pets, birds for example, develop respiratory problems around them, and shouldn't be in the kitchen for the sake of anyone's safety.
Skillets and Griddles:These are available in a variety of materials, aluminum, stainless steel, copper, metal and cast iron. Skillets can be made of a nonstick material. Some people prefer their griddles in cast iron, or electric with a nonstick coating. In the past, cast iron cookware had to be "seasoned". Today, most cast iron pieces come "pre-seasoned," meaning the process has been done for you (with oiling and a high-temperature oven) and the cookware is ready to use right out of the box. If you are lucky enough to have mother or grandmother's cast iron pans it is safe to assume that they are well seasoned.
Sauce Pans:These again, are available in many materials, including in glass. Typically varying in size from 1 to 7 quarts, they can be used for virtually any type of cooking. Some sauce pans are made with "lips," or special openings for pouring off liquids without having to open the pot to use a strainer. I would recommend lids for all sauce pans.
Stock Pots, Pasta Pots and Dutch Ovens:Stock pots are for those of us who tend to make large quantities of soups, stocks or sauces. Generally, they will have 2 handles to make them easy to carry because of the weight involved. Use of a lid is very important. The pasta pot is basically a stock pot with taller sides. Some come with a colander-type insert for draining the cooked pasta. Others may have a perforated section on the lid. The Dutch ovens are used for long, slow cooking.
Roasters:Roasters are used to bake or broil foods in the oven. They will range in size from 1 to 14 quarts, and come in different shapes such as oval, rectangular, and square. They're typically made of stainless steel, ceramic, porcelain, cast iron, aluminum or anodized metal. Most come with a good, tight-fitting lid. A nice addition to your roaster would be a folding rack to fit the bottom and keep the product from sitting directly on the pan bottom, where it could burn. It will also allow for circulation of the heat for an even roasting.
These are the necessities of a well-equipped kitchen. The only thing left to decide is how many sauté and sauce pans you'll need. Rest assured that no matter the quantity, type or material, J.E.S. Restaurant Equipment has you covered. We also have the extras, like crock pots, deep fryers or tabletop grills.
Enjoy the season!
Chef Phil
