Chef Amy Carter points out basic pots and pans and provides shopping tips.
- Try shopping a restaurant-supply store for high-quality pots and pans at a fraction of the price.
- The types of metal can determine the quality of a pan. Copper is the most expensive and highest-quality pan. Copper pans conduct heat the best and look the nicest. However, they demand the most cleaning maintenance, as they need to be kept shiny.
- Aluminum is the second-best heat conductor. Make sure it is anodized or coated with stainless steel. This is a protective covering over the aluminum that prevents the aluminum from being transferred into the food being prepared.
- Straight stainless-steel pots look nice and shiny but do not conduct heat as well.
- Cast iron is extremely heavy, but it is durable. It also requires seasoning. You can purchase enameled iron, but you run the risk of it chipping.
- Saute, sauce, omelet, stock pots or brazier are all names of pans you may hear often.
- When purchasing pans, take a look at what types of pans you use the most, and pick a set that contain those. If you want to try out a pan to see it you like it before you buy the whole set, buy one that is not included in the set.
- Compare weights of pans. Good weight on the bottom of the pan is important. The more metal in the bottom, the more evenly the heat will cook the food. However, make sure you are able to cook comfortably with the pan, as it is rather heavy. A good way to test the weight of a pan is to hold it straight out for more than 10 seconds. If your wrist doesn't start to bend or strain, then that weight is good for you.
- The flat bottoms of pans are important for heat conduction on electric ranges. The more pan surface touching the element means more heat that will be conducted through the pan, which is intended to cook the food more evenly. Gas ranges cook well with any type of pan.
- Choose handles that will feel comfortable while cooking. Many handles are metal but are designed to direct heat away to keep the handle cool. Wooden and plastic handles may be better for someone who is leary of hot metal. These types cannot be placed in the oven.
- Nonstick surfaces are available on some types of pans. You don't need nonstick if you cook at the correct temperature and do not burn or scorch the food.
- Use wooden-, plastic- or silicone-coated utensils for nonstick and stainless. These utensils will not remove the nonstick surface or scratch the stainless.
- Never clean pots and pans in the dishwasher. The temperature of the water is too hot, which could cause damage to them.
- For anodized aluminum, purchase a cleaner or soft-scrubbing product to clean the surface.
- If your stainless is a bit blue in color up the sides or on the bottom from heat damage, try cleaning with vinegar and warm water--one part vinegar to 10 parts water--and allow the pot to soak until the blue disappears.
- An anodized aluminum pan will not rub off if it bumps a stainless-steel pan, but stainless will leave a mark that can be cleaned out.
- Never clean any pan with a heavy metal scrub brush.
Guests Amy Carter
Chef / Culinary Expert, Institute of Culinary Arts
Phone: 612-332-3361
Fax: 612-332-3934
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