Pots & Pans

I love to prepare my roasts in my fry pan and finish cooking in the oven, but there are many situations when a roast pan comes in handy (for example, with a large roast for a party or turkey). Based on my experience, the most convenient size, which also fits into any oven, is 12” x 18″. But, if you like to sometimes bake super large birds (and your oven allows it), you may need an even bigger roast pan. Make sure that your roast pan has rims of at least 2″ high (or higher). If you are only using a roast pan, occasionally you can just buy a cheap version (for example, aluminum), but if you are using a roast pan all the time, you should consider investing in a stainless steel pan since it will last longer.

What makes sauce pans really helpful is the single long-sided handle, which makes manipulation very easy and safe and also gives you a great grip that is especially helpful when constantly stirring or whisking (for example, with sauce preparation).

Even though it is called a pan, it is classified as a pot. It has a handle like any regular pan. The main part is taller than any regular pan and looks more like a sauce pot –just with the “pan handle”.

They are great for:

1. Cooking sauces
2. Cooking smaller or medium amounts of soups
3. Cooking potatoes, rice, eggs, and vegetables
4. Preparing any food, especially in smaller quantities since they are, in general, smaller pots
5. Great as a bottom part of a double boiler (water bath) – simply combine with a mixing bowl that fits to the top. Read more about a double boiler here.

How to select a sauce pan?

• I would recommend having at least 1 small sauce pan (2 QT) and 1 medium sauce pan (4 QT) and if your budget allows, you can also purchase a large sauce pan (6 QT or more) that will be very convenient too.
• Best is to choose a professional grade, NSF-certified pan- it will last a lifetime in most households.
• Buy pans made from stainless steel with aluminum-clad bottoms for best performance, heat distribution, and durability.
• Buy pans that are ovenproof – can be placed in the oven giving you even greater versatility.
• Always buy pans with matching lids.

General info about pots here.

A sauce pot in comparison to a stock pot (read more about stock pots here) are usually lower and wider, which equals more surface area then a stock pot. In comparison to a sauce pan, they always have two short sturdy handles (one on each side) to enable you to lift the pot with both hands (similar to a stock pot and brazier pot). A sauce pot is an essential sauce pan for working with large quantities of ingredients.

They are great for:

1. Cooking sauces in larger quantities
2. Cooking soups (for soups you can also use a stock pot based on your preference)
3. Cooking large amounts of potatoes, rice, eggs, and vegetables
4. Simmering
5. Optional stewing and brazing (however a brazing pot is more suitable for this task – read more here).

How to select the best sauce pot?

•  It is good to also have one larger sauce pot 8 – 12 QT. Rather than use a smaller sauce pot, purchase more sauce pots that are better for smaller sizes.
• Buy a professional grade NSF-certified sauce pot – it will last a lifetime in most households.
• Buy sauce pots made from stainless steel with an aluminum-clad bottom for best performance, heat distribution, and durability.
• Buy sauce pots that are ovenproof – can be placed in the oven, giving you even greater versatility.
• Always buy with matching lids.

General info about pots here.

Sauté pans have narrower edges and are taller than normal fry pans.

They are great for:

1. Sauteing vegetables
2. Finishing pasta
3. Shallow frying
4. Preparing meals in sauces
5. Preparing any meal that has more volume

Read more about cooking techniques here.

How to select the best sauté pan?

• Best is to choose a large pan (12”).
• Best is to choose a professional grade, NSF-certified pan- it will last a lifetime in most households.
• Best is to buy pans made from stainless steel with aluminum-clad bottoms for best performance, heat distribution, and durability.
• Best is to buy pans that are ovenproof – can be placed in the oven giving you even greater versatility.

General info about pans here.

Steaming is a great and healthy way to prepare your food. You can steam to preheat/cook dumplings or to prepare a whole meal including vegetables and meat.

I prefer to use a steamer as a separate insert in the pot. They are very inexpensive, don’t take up too much space, and works great. You can use any kind of pot you want as far as your steamer insert fits into it. Then, you simply add water under the bottom of the steamer, bring it to a boil, and your functional steamer is ready. To use it properly, you need to make sure that water is not bubbling through (if so, reduce the amount of water). You will also need a lid for the pot.

If you steam more often, you can consider an electric food steamer, which you can still get fairly cheap and would help you simplify the process (it lets you regulate a stable temperature and use a timer). And, last but not least, you can buy a multi-level steamer (made from stainless steel, bamboo, or other materials).

It is the deepest pan from all – having the tallest sides of any pan. It looks and acts almost like a wok pan and sometimes can also be called a wok (keep in mind that even though it has a round shape, a stir fry pan still has a partially flat bottom in comparison with a real wok, which is fully round).

Reasons these are useful:

1. From a functional standpoint, it is essentially an upgraded sauté pan.
2. Great for preparing Asian meals.
3. Finishing pasta.
4. Stir-fry vegetables, preparing sauces, and more food preparation with even higher volumes.

Read more about cooking techniques here.

How to select the best sauté pan?

• Best is to choose a large pan (12”).
• Best is to choose a professional grade, NSF-certified pan- it will last a lifetime in most households.
• Best is to buy pans made from stainless steel with aluminum-clad bottoms for best performance, heat distribution, and durability.
• Best is to buy pans that are ovenproof – can be placed in the oven giving you even greater versatility.

General info about pans here.

Stock pots in comparison to a sauce pot (read more about sauce pots here) is usually taller than wider. This makes them great for any cooking technique that can benefit from eliminating the chance of overboiling and easily accommodate large objects. Similar to the sauce pot and brazier pot, they always have two handles (one on each side) to lift the pot using both hands.

They are great for:

1. Preparing stocks and broth
2. Preparing soups (for soups you can also use a sauce pot based on your preference)
3. Cooking pasta
4. Steaming large volumes of food (for example, corn on the cob)
5. Boiling shellfish

How to select the best stock pot?

• You need at least one stock pot 8 QT or more.
• Buy a professional grade NSF certified stock pot – it will last a lifetime in most households
• Buy stock pots made from stainless steel with an aluminum-clad bottom for best performance, heat distribution, and durability.
• Buy stock pots that are ovenproof – can be placed in the oven giving you even greater versatility.
• Always buy with matching lids.

General info about pots here.