The Top Five pieces every kitchen needs
Dec 22 '00
There is no great mystery in cooking, everyone can do it. The only thing you need is a willingness to experiment. That, and a well-outfitted kitchen. A well-outfitted kitchen is not expensive, nor is it that difficult to put together. In this opinion I am going to explore the five most important pieces of cookware you need for your kitchen. I will do the five most important utensils as a follow-up.
I am not going to recommend specific brands here, because you should spend what is in your price range. Personally, I tend to prefer All-Clad, which is a premium brand. It is expensive, though you can often pick up irregular pieces at TJ Maxx or Marshalls for a fraction of their original price. These pots and pans are built to last, and their price reflects that. If you have the cash, or get a good deal, they are worth it. But other, less expensive brands work well too. Cuisinart is one brand that makes excellent cookware for a reasonable price.
1. The Four Quart Sauce Pan
The Four Quart sauce pan is large enough to make a good deal of sauce. It is also large enough to cook pasta, potatoes, rice, vegetables and more. Even if you don’t plan on making any gourmet sauce, it’s still quite useful. It’s a good all-around pot, and it won’t take up too much room in your kitchen. It is versatile and practical for anyone, whatever his or her level of cooking experience is.
2. The Twelve Inch Sauté Pan or Skillet
The only difference between a skillet and a sauté pan, from what I can tell, is that the sauté pan has higher sides. That said, either one will accomplish the same job here. I use mine for sautéing a variety of meats and vegetables. My pan is indispensable for making fajitas, beef dishes and browning ground beef for numerous recipes. I have a really cheap one, so I have no qualms about cranking up the heat and cooking stuff quickly. The pan cleans up easily, and if it gets too badly burned, I can toss it and buy another. You don’t necessarily need a non-stick sauté pan or skillet, as long as you use enough oil, cooking spray or butter, nothing should stick. If you do use a non-stick pan, do not use metal utensils to stir or scrape, they’ll ruin the coating.
3. The Eight Inch Frying pan
Scrambled eggs, ‘nuff said. In all seriousness, I use this size pan for eggs and omelets, as well as for sautéing small quantities of ground beef or small amount of garlic and onion for sauces. The same non-stick issues apply here as in the one above. A lot of people prefer non-stick pans in this size, especially for making omelets. I don’t use non-stick cookware because I worry about the coating coming off, and because manufacturers tend to charge more for it. I don’t have problems with food sticking, but if you do, or you have a stove that doesn’t distribute heat equally, they may be right for you.
4. The Little Pot that Could
I have two of these, one is a one-quart saucier (reviewed here - http://tfeier.epinions.com/hmgd-review-2ADE-168093AA-3A12C444-prod2) and one is a little pot from the grocery store that I got for $5. They are great for heating up a can of soup or chili.. College students will definitely get some mileage out of this one. Since I live alone, these pots get quite a work out, since the size is so good for making single portions of rice or pasta. I also use them for making hot chocolate, since they are just the right size.
5. Pyrex casserole dish, 9 inches x 13 inches
You cannot go wrong with Pyrex. This is a brand-name, but I think it is the only high-temperature glass bakeware on the market. It is amazing stuff. I do the majority of my baking in Pyrex dishes. Brownies, cookie bars, etc. I also use the bakeware for casseroles and nachos. I would be wary of putting the dish in a really hot oven, like anything over 450 degrees, but under that, they work admirably. They are inexpensive, close to indestructible and look nice enough to present your dish in.
So, there you have it: The Top Five most important pieces of cookware for your kitchen. With these you can make pretty much anything under the sun. Enjoy!
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Member: Tamar
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