Back to the Basics: Building a Better Pantry Pots and Pans (Part One)

People ask me all the time what are the best tools for me to have in my pantry so I can create wonderful meals? The answer is always the same “Cooking is an art if you don’t have the right tools your creation will not come out the way you want it to.”

So my question to them is what are you trying to prepare? You can’t have every tool in your pantry to start off with so what are some of your basic dishes so we can start with basic tools.

Cooking more effectively comes from having the most effective tools to do the job. There is a term in the kitchen the right tool for the right job.

Please keep in mind that you don’t have to go out and purchase everything that is listed. The items I will go over are suggestions and not required to create wonderful dishes you will be proud of.

Let’s begin:

Pots and Pans range in shape and size and can be made from: Aluminum, anodized aluminum, cast iron, copper and stainless steel.

Some type of pots and pans are:

Stock Pot (1)

• Normally a round and deep pot with handles on both side and a lid used for making stock and soups
• Make sure that your pot has a nice thick base so it does not burn while on the stove for long periods of time

Frying Pan (2)

• Used for frying, searing, and browning foods. It has no lid and can be up to 12” in diameter has one handle
• Non stick pots are most versatile in the kitchen they allow for even browning of most items
• Be sure to use non stick utensils to preserve the coating on the pan

Sauce Pot (2)

• Used for making sauces and reducing liquids these pots serve many duties in the kitchen. They have a long handle on one side and normally come with a lid
• They are great for cooking vegetables rice and oatmeal plus homemade cocoa  

Sauté Pan (1)

• Is shallow and has no lid used to quickly brown items. This pot has one handle
• Make sure the pot is not to heavy you want to be able to move it easily around the stovetop as cooking

Dutch Oven (1)

• Comes in many sizes and is used for braising and stewing and long slow cooking methods
• Make sure the pot the lid is tight fitting this is what helps the Dutch oven to work effectively

Cast Iron Pan (1)

• Formally the only pan in many kitchens. Know for its ability to retain heat; cast iron pans are available In all shapes and sizes

Roasting Pan (1)

• This heavy pan is great for all your large items that have to be cooked in the oven or on the stove top.
• Some come with racks and lids
• Make sure that you have an internal thermometer or oven probe when using a roasting pan. It will allow you to have an accurate reading on the item you are cooking

Sauté Pan (1)

• Is shallow and has no lid used to quickly brown items. This pot has one handle
• Make sure the pot is not heavy you want to be able to move it around the stove when cooking