Pots & Pans

A baking sheet is often called a sheet pan or bun pan and is typical for having a large space for baking and low rims around (about 1″).

It is perfect for baking cookies, roll up cakes, buns, bars and more.

On the other hand, it is not suitable for baking products which have excessive liquids (for those select a baking dish, chafer pan, or other options – read more here).

You can buy multiple sizes, shapes, and surfaces (for example, special sheets for cookies), but I recommend that you select the commercial grade version since they are usually cheaper and perform better than those made for home use.

If you go the commercial route, your kitchen will be more organized since they are stackable. You can also purchase useful and perfectly fitting accessories for commercial baking sheets which expand their versatility:

• Cooling rack (which create a great food container) – read more here
• Parchment paper (precut exactly for the size of your baking sheet) – read more here
• Silicone mats (fitted exactly to your baking sheets) – read more here
• Lids – read more here

In commercial baking, you have these three most common sizes of baking sheets:
¼ size (9 ½ x 13″) – buy only if you often prepare very small batches
½ (medium) size (13 x 18″) – best for households too, fits most ovens
Full size (18 x 26″) – great for large batches, but only fits very large home ovens

Note: In our recipes, we often require a ½ baking sheet, but you can use any other kind of sheets you already have too.

I would recommend you buy a few. I have about 30 and sometimes, especially during Christmas baking, I still run out of them since I use them for storage too. In my opinion, 6 should be a decent starting number for all families, and since they are very affordable, it should be manageable.

A brazier can be also called a braising pot or rondeau. It is a very wide but short pot (much shorter and wider than a sauce pot). It is a pot with the most surface area which brings all sorts of advantages for certain cooking techniques that require easy access to the bottom. Similar to a sauce and stock pot, brazier’s always have two handles (one on each side) to lift the pot with both hands.

They are great for:

1. Cooking side dumplings.
2. Stewing and braising (read more about all kinds of cooking techniques here)
3. Searing meat and vegetables
4. Simmering over low heat with a small amount of liquid or other similar applications
5. Cooking in an oven.

How to select the best brazier?

• Best is to purchase a large brazier pot (12 QT) with a bottom diameter of 14” that is big enough to boil large dumplings, but still fits into the majority of home ovens and lets you effectively perform all other tasks that you would like your brazier for.
• Buy a professional grade NSF certified brazier – it will last a lifetime in most households
• Buy a brazier made from stainless steel with an aluminum-clad bottom for best performance, heat distribution, and durability.
• Buy a brazier that are ovenproof – can be placed in the oven giving you even greater versatility.
• Always buy with matching lids.

General info about pots here.

Bundt cake, sometimes called Babovka (Czech name), is delicious and fun to make, but to make it, you need a real Bundt cake pan. The great news is that you can use it for other kinds of desserts too (for example, pudding with fruit). You will always get this nice round shape with the pattern on top and a hole in the middle that will impress everyone.

It is perfectly enough to have just one in any household. Most convenient is the full size that is usually 4” tall and 8 ½” wide since more recipes are written for this size (including all my recipes). It is good to select a non-stick version to make sure that you will never have a hard time flipping your Bundt cake out. I would recommend professional grade that will provide durability as well as long lifespan (you will not have to worry about the coating peeling away).

In my recipes I often ask for collapsible cake pan (also called a springform pan or cake pan), since it is very easy to remove cake from them after baking. You can go ahead and use any other kind of cake pan you prefer. I don’t recommend buying non-stick versions since they are usually more expensive, often do not provide good enough non-stickiness, and sometimes the nonstick layer peels off or chips overtime. Aluminum versions would be the way to go since they provide a decent quality for a low price, and with good care, will last forever. I would recommend that you have two collapsible cake pans: one smaller, preferably 9″, and the second larger, preferably 12″ (most of my recipes call for a 12” pan). A cake pan should be preferably 3” deep. If you like to prepare Japanese cheesecake or any other kind of cake baked in a water bath, you can also consider buying one solid (non-collapsible) 9″ cake pan, which is 3″ deep.

A double boiler can be also called a water bath when it’s important to prepare more heat sensitive contents, such as hollandaise sauce or chocolate coating. It can be prepared using a small or medium sauce pan along with a medium mixing bowl. The mixing bowl can be glass, stainless steel, or ceramic (as long as it fits on top of your sauce pan).

A more comfortable, but also most expensive option would be a precise heat mixing bowl attachment for your KitchenAid (see section “Additional KitchenAid Attachments” here).

Read more about how to prepare a water bath here.

The fondue pot, a seemingly simple vessel, holds within it the power to transform a meal into an event. More than just a cooking tool, it’s a catalyst for connection, laughter, and shared culinary exploration. Let’s delve into the world of the fondue pot, exploring its history, versatility, and enduring appeal.

A Brief History of Dipping and Delight

The concept of fondue can be traced back centuries, where resourceful people in mountainous regions found a delicious way to use up hardened cheese and stale bread. Melted cheese, kept warm over a small flame, became a communal dish, with everyone dipping chunks of bread into the communal pot using long forks.

Fondue’s popularity spread, evolving to include not just cheese but also chocolate, broth, and oil. The fondue pot, once a humble cooking vessel, became a symbol of convivial dining and a centerpiece for social gatherings.

Anatomy of a Fondue Pot

While fondue pots come in various styles and materials, they share some common features:

• The Pot: This is the heart of the fondue set, designed to hold and heat the fondue mixture. Materials range from ceramic and stainless steel to cast iron and even heat-resistant glass.
• The Stand: The stand provides a stable base for the pot and often includes a burner or heating element to keep the fondue at the perfect temperature.
• The Forks: Long, thin forks with insulated handles allow for easy dipping and prevent accidental burns. Many sets include color-coded forks for easy identification.

Types of Fondue Pots

• Traditional Fondue Pots: These classic pots use a small burner fueled by gel fuel to keep the fondue warm. They often have a rustic charm and are perfect for cheese and chocolate fondues.
• Electric Fondue Pots: These modern versions offer precise temperature control and eliminate the need for open flames, making them suitable for all types of fondue.
• Induction Fondue Pots: These pots are designed for use with induction cooktops, offering rapid heating and excellent temperature control.

Beyond the Cheese

While cheese fondue remains a classic, the fondue pot’s versatility extends far beyond melted cheese:

• Chocolate Fondue: Dip fresh fruit, marshmallows, and cake into a decadent pool of melted chocolate for a sweet treat.
• Broth Fondue: Cook bite-sized pieces of meat, seafood, and vegetables in simmering broth for a flavorful and interactive meal.
• Oil Fondue: Fry small pieces of meat or vegetables in hot oil for a crispy and satisfying fondue experience.

The Fondue Experience

More than just a meal, fondue is an experience. It’s about gathering around a shared pot, engaging in conversation, and creating memories. The act of dipping, swirling, and savoring each bite fosters a sense of connection and conviviality.

Choosing the Right Fondue Pot

When selecting a fondue pot, consider factors such as

• Capacity: Choose a pot size that suits your needs and the number of people you’ll be serving.
• Material: Consider the type of fondue you’ll be making and choose a material that suits your needs (e.g., cast iron for even heat distribution, stainless steel for durability).
• Heating Method: Decide between traditional burners, electric heating, or induction compatibility based on your preferences and cooking style.
• Features: Look for features like temperature control, non-stick surfaces, and easy-to-clean designs.

In Conclusion

The fondue pot is more than just a cooking tool; it’s a symbol of shared meals, laughter, and connection. Whether you’re a cheese aficionado, a chocolate lover, or simply seeking a unique and interactive dining experience, the fondue pot offers a world of culinary possibilities and the opportunity to create lasting memories around the table.

Fry pans are often called frying pans or skillet pans, and are is typical for their short edges (shortest from all the pans) and slightly angled edges that allow you to effectively flip your ingredients without utensils (if you so desire).

They are great for:

1. Frying meats, steaks, and fish.
2. Making grilled cheese, pancakes, or crepes
3. Searing
4. Cooking any meal that doesn’t have a lot of volume to it

Read more about cooking techniques here.

How to select the best fry pan?

• Best is to select a large one (12” or more) and if your budget allows, it is also great to have a small pan (with a diameter of 7-8″), which will be used for preparing eggs or smaller portions.
• Buy a professional grade that is NSF-certified – it will last a lifetime in most households.
• Buy fry pans made from stainless steel with aluminum-clad bottoms for best performance, heat distribution, and durability.

Buy fry pans that are oven proof – can be placed in the oven giving you even greater versatility.

General info about pans here.

A muffin pan is also called a cupcake pan since it works for both kinds of products. For muffins, I prefer a jumbo muffin pan (with about 5 oz capacity in each compartment), which is in accordance with my muffin recipes. I believe that muffins should be larger for greater satisfaction. You can use a regular muffin pan (with about 3 oz capacity in each compartment) or any other size muffin pan (for my muffin recipes) by simply having more muffins or adjusting the recipe.

For cupcakes, I prefer a regular-sized pan since they also have frosting, and it will be more a convenient for portion size. Whatever size you decide, make sure that it will have properly sized and fitting liners. Best is to buy liners in bulk since each one will be significantly cheaper.

When you are selecting your pans, you have to decide if you go the way of nonstick pans or another kind of pan, such as stainless steel, aluminum, or cast iron.

Nonstick pans are a great solution for beginners since they don’t stick as much and are very low maintenance. On the other hand, they are not as durable: they have problems reaching higher temperatures, and some researchers associate some of them with increasing the risk of cancer.

Other groups of pans require seasoning from time to time, but perform better, can handle higher temperatures, and generally speaking, are more durable.

There are many kinds of pans but let me talk about 3 most common kinds that will cover all your needs:

1. Fry pans

• Shorts edges from all pans.
• More specific info about fry pans below this section or here.

2. Sauté pans

• Edges are often narrow and taller than on a fry pan.
• More specific info about sauté pans below or here.

3. Stir fry pans (works)

• It is the deepest pan of all with the tallest sides.
• More specific info about stir fry pans below or here.

How to select the best pans?

• Buy a professional grade that is NSF certified – if it’s made for restaurants, imagine how long it will last in your household with lighter usage (most likely your kids will gladly inherit your pans 😊).
• Buy a pan made from stainless steel with an aluminum-clad bottom for best performance, equal heat distribution, and great durability.
• Buy pots that are oven-proof – can be placed in the oven for greater versatility.

Which to buy?

• Every household should have at least one large fry pan and one large sauté pan (each with a diameter of 12″ or more) and also one small fry pan (with a diameter of 7-8″), which will be used for preparing eggs or smaller portions.
• Optionally, it is great to also have one large stir fry pan, but if you budget is limited you can substitute a stir fry pan with a sauté pan for most applications (12″ or larger).