Here are the common types of pans you might find in a kitchen.
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Enjoy
Chef W. Dayton Ireland
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Well I am sure you can guess what this is good for! It is a thin metal pan, usually with a non-stick or seasoned surface. The pan is thin so heat moves quickly through it which makes it quickly to respond to temperature changes.
Well I am sure you can guess what this is good for! It is a thin metal pan, usually with a non-stick or seasoned surface. The pan is thin so heat moves quickly through it which makes it quickly to respond to temperature changes.
SAUTEUSE (saw-TOOSE)
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The Sauteuse is the common sauté pan. The edges are gently curved to make it easier for chefs to toss the ingredients. These can be made of pretty much any material, and each have their own uses. A 10″ inch sauteuse is the workhorse of every kitchen. I always suggest a pan which can be placed into the oven as well.
The Sauteuse is the common sauté pan. The edges are gently curved to make it easier for chefs to toss the ingredients. These can be made of pretty much any material, and each have their own uses. A 10″ inch sauteuse is the workhorse of every kitchen. I always suggest a pan which can be placed into the oven as well.
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The Sautoir is a heavier pan typically, with straight sides. It is commonly used for sauces and reductions, where the flat, heavier bottom helps the cooking process. These can come in all sizes from a few inches up to 14 inches, but are almost always 2-3 inches tall. If you buy one of these, I always suggest buying one with a matching lid.
The Sautoir is a heavier pan typically, with straight sides. It is commonly used for sauces and reductions, where the flat, heavier bottom helps the cooking process. These can come in all sizes from a few inches up to 14 inches, but are almost always 2-3 inches tall. If you buy one of these, I always suggest buying one with a matching lid.
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What makes a saucepan different than the Sautoir is that it is only used for sauces. These might even have a spout on one side that helpful for pouring. The sides will tend to be much higher than that of its cousin, but its mission is not reduction, so a large bottom is not required. A good sauce pot should be pretty heavy so you get a good distribution of heat along the bottom.
What makes a saucepan different than the Sautoir is that it is only used for sauces. These might even have a spout on one side that helpful for pouring. The sides will tend to be much higher than that of its cousin, but its mission is not reduction, so a large bottom is not required. A good sauce pot should be pretty heavy so you get a good distribution of heat along the bottom.
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Also known as a braiser, these pans tend to be pretty large and heavy. The basic pan is designed, like the sauteuse, to cook a protein then to deglaze with a liquid and be put into an oven. Sometimes there is a cover, but most of the time a piece of foil works just fine.
Also known as a braiser, these pans tend to be pretty large and heavy. The basic pan is designed, like the sauteuse, to cook a protein then to deglaze with a liquid and be put into an oven. Sometimes there is a cover, but most of the time a piece of foil works just fine.
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These pans tend to be pretty large and heavy. The basic pan is designed, like the saucepan only much larger, and is primarily used to cook a soups and stocks. But also can be used to boil or fry larger qualities.
These pans tend to be pretty large and heavy. The basic pan is designed, like the saucepan only much larger, and is primarily used to cook a soups and stocks. But also can be used to boil or fry larger qualities.
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A very versatile pan, though made for cooking rapidly at high temperatures, its design allows it to accomplish much of what the above pans.
A very versatile pan, though made for cooking rapidly at high temperatures, its design allows it to accomplish much of what the above pans.
This pan can be round or square, deep or shallow, and made out of various materials. The unique quality the pan has is the raised, grill like surfaces. The advantages are, the food floats above the cooking grease and you get a similar effect of open grilling, without the issue of flame up, making it perfect for grilling more delicate items.
Versatile, low maintenance and they'll last forever. A must have for any cook. NEVER EVER take a metal scrubber to a black iron skillet and never soak, submerged, underwater. Only use soap if absolutely necessary.
CHOOSING
Choosing the pan you want to use depends mostly on how you are going to use it. A Rondeau is not a common pan in a household, and a dutch oven might be just fine for the task at hand, so also look for pans that are multi-taskers, like the wok.
At least every kitchen should have a Sauteuse, a Saucepan, and probably a Sautoir. These pans make up the majority of your cooking tools, and the others can usually be substituted in for one of these.
Choosing the right material is another issue altogether. Copper pans are the holy grail, but can be prohibitively expensive to put together an entire set. Aluminum pans are good conductors of heat, but tend to be thinner and cheaper, so burning, hot spots, and scorching can be an issue. For my money, quality stainless steel cookware is the easiest to keep clean and has adequate cooking properties. You want to choose heavier pans with thick bottoms and the extra money you spend for the heavier pans will be well worth it.
NEVER EVER EVER use or buy teflon coated pans. If you learn to cook properly, it is completely unnecessary.
NEVER EVER EVER use or buy teflon coated pans. If you learn to cook properly, it is completely unnecessary.
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