This week I'm going to cover cookware basics 101. I'm no Martha Stewart, but I did find this interesting in her magazine:
Q: What are the most important post and pans to have?
A: The essential pieces for any home cook are a ten-inch skillet, saucepans in two and four quart sizes, and a large stockpot ( about 8 quarts). You might also invest in a saute pan with a lid for braising meat; a dutch oven for slowcooking pot roast, lamb or the like; and a roasting pan for red meats or other large items, such as turkeys.
Consider purchasing individual pots and pans rather than a matching set. This way, you can select the materials and sizes to suit your needs. In general, thick, heavy pots are the most durable and distribute the heat the best. When it comes to materials, choices abound. Aluminum and stainless steel are good options for everyday cookware. Look for aluminum that has been anodized, or treated to make it harder, as well as stick-resistant and nonreactive. The latter means you can use it with acidic ingredients, such as wine, vinegar or tomato sauce, which take on a metallic taste when cooked in untreated aluminum. Stainless steel is the only metal that is dishwasher safe. Choose potsthat have an aluminum core, as these will heat more uniformly. Cast iron retains heat well and is ideal for searing but should not be used with acidic foods, which can acquire a metallice flavor. It also must be properly seasoned with oil to precent rusting and to create a nonstick finish. Cast iron coats with enamel offers the benefits of untreated cast iron but does not need to be seasoned and can be used to cook all foods. However, enamel is prone to chipping and is not nonstick like regular cast iron. Copper pots, which are lined with stainless steel or tin, heat and cool very quickly, making them a good match for delicate sauces. They must be polished frequently to maintain their shine though.
