Site Home | Contents | Equipment | Bowls | Pots | Pans | Measures | Cutting | Stirring | Sign Me Up | About Your Instructor | Disclaimer |Opt Out

COOKING FROM SCRATCH

with

Margaret Ida

Step-by-Step to Self Confidence in the Kitchen

using Back to Basics principles.

SOMETHING TO COOK IN ON THE STOVE

Step 1 - Where am I?

A. I am pretty happy with the cookware I own now.

B. I have a few pots and pans, but wonder if I would have better results with some different ones.

C. I am just beginning my adventures in the kitchen.

Step 2 - Where do I want to go?

A. You might be interested in quite a complete article about different cookware and their uses found in Wikipedia - or you might just want to skip this section and go check out another topic.

B. I want to know more about the pros and cons of different materials commonly used for cooking in - something about styles and some of those different shaped pans would be good, too.

C. A little basic information would be just great!

Step 3 - Things to know:

A. Materials:

• Aluminum – Good heat conductor
• Heats up and cools off quite quickly.
• Light weight and doesn't rust, but reacts with some (acidic) foods.
• Scratches, dents, warps, and discolors readily.
• Altzheimer's Disease may or may not be related to high aluminum levels.
• Copper– Best heat conductor
• Heats up and cools off quickly and evenly.
• Heavier and more expensive than Aluminum.
• Reacts with (acidic) foods - so usually coated with tin or steel.
• Sturdier against scratches, dents, and warping than aluminum.
• Cast Iron – Heavy, durable
• Heats slowly, but maintains heat evenly and can stand very high temperatures.
• Very heavy but does not dent or warp.
• Rusts unless seasoned properly.
• Reacts with some (acidic) foods.
• Stainless Steel -
  • Does not conduct heat well - usually has a layer of copper or aluminum on bottom.
  • Does not rust or react with any foods.
  • Does not scratch or dent easily.
  • May warp if left on high heat
• Non-metallic– (Pyrex, Corningware, ceramic, silicone)
  • Pyrex is tempered glass
    • Microwave or oven but not stove-top
    • See-through
    • May shatter with rapid temperature changes
  • Corning is ceramic glass
    • Microwave, oven and stove-top.
    • Can go from freezer to oven.
  • Silicone
    • Flexible
    • Light weight
    • Withstands very high temperatures
  • Composite –
  • Enamel coated over cast iron or carbon steel
    • Does not react with foods.
    • Carbon steel is quite light weight and durable.
  • Copper or Aluminum is covered with stainless steel
    • Heats like copper or aluminum.
    • Doesn't react like stainless steel
  Styles:
  • Skillets - good for frying - large, easy to reach heating surface.
  • Pots - good for general cooking - easy to stir without spilling.
    • sauce pans - general cooking pan - variations include:
      • steamers - have a insert with holes in it that keeps the food above the water.
      • double boilers - a pot within a pot. The top pot has a solid bottom.
    • soup (stock) pots - large pans
  • Teflon or Silverstone coated - Non-stick surface
    • Uses less oil, easy to clean.
    • Metal cooking utensil may scratch the surface.
    • Coating will degrade over time.
    • If overheated, can release toxic fumes.
  • Crock pots - slow cooker - usually electric.
  • Waterless cookware
    • Use small amounts of liquid to retain nutrients.
    • Have a lip at the top of the pot to fit a relatively heavy lid.
  • Pressure cookers -
    • Cook quickly and at high temperatures.
    • Needed for safe preservation of low acid foods.
    • Seal must be tight.
    • DON'T open unless fully depressurized.
  Shapes:
  • Skillets - .
  • Wide and flat.
  • Usually round, but some are square (with rounded corners)
  • Have one long side handle and may have a lid.
  • Sides may spread out or may be straight.
  • Various sizes: include 'frying' pans, saute pans, crepe pans, etc.
  • Pots.
  • Round, deep with straight sides.
  • Generally include a lid.
  • Various sizes - bigger ones have handles on both sides.
  • With feet (Dutch oven).
  • Designed to be used over a campfire or with charcoal briquettes.
  • A lid with a raised edge is an integral part.
  • Handles on both sides.
  • Wok
  • Wide top, small bottom.
  • Handles usually on both sides.
  • Kettle
  • Has a top handle and a side spout.
  • Some have lids, some are filled through the spout.
  • Some have a whistle built into a spout cover.
  • Squared, oval - more for baking (oven) than stove-top use.

   

  B. You can do a lot on the stove-top with a few basic pots and pans that include:
  • one medium sized skillet - for frying things,
  • one small and one medium sauce pan - for boiling things,
  • a large pot - for things that take a lot of space, and
  • lids for all of the above.

  Lids keep the heat and moisture in the pot, so be sure to include them. The housewares section of your favorite department store and will have a selection of basic pots and pans. Keep it simple for starters. You can check out the more detailed information above and go into more specialized materials and styles later if you want to.

  Step 4 - Put your knowledge into action

  Make a purchase of pots and pans to work with in your kitchen. I think a beginner will be good to start with stainless steel pans - as long as they have a copper bottom - without the non-stick coating.

   

  Congratulations! You have taken a step towards increased self-reliance in the kitchen! Take another step with more equipment, or choose another topic from the contents page. STEP FOUR: Do one thing with my new-found knowledge.

  ---

  Site Home | Contents | Equipment | Bowls | Pots | Pans | Measures | Cutting | Stirring | Sign Me Up | About Your Instructor | Disclaimer |Opt Out

  ---