COOKWARE BUYING GUIDE
COOKWARE COMPONENTS
From the French for "stew pan", a casserole is a large, deep dish that is designed to go from the hot oven or stovetop directly to the dinner table. Many casseroles are made of earthenware, glass or cast iron for higher heat resistance.
A close relative of the saucier, the versatile chef's pan has a rounded bottom for easy stirring and can double as a saucepan or skillet.
Similar to a sauteuse, but with gently sloping sides. Just as its name implies, this all-purpose pan can do just about anything; use it in the oven or on the stovetop to sear, brown, sauté or prepare specialty dishes like the Spanish favorite, paella.
Also called a skillet, this flat pan has gently sloping sides, a long handle and no lid, and is typically used for frying, searing and browning foods. One of the most versatile household pans, it's sure to make an appearance almost every time you cook.
A breakfast mainstay, these flat, customarily rimless pans are designed to cook food like eggs or pancakes with a minimal amount of fat or oil. To make cooking more convenient, some griddles have a nonstick cooking surface.
Much like a griddle with one main difference: grill pans have raised ridges to give vegetables, meat and fish the hallmark lines associated with grilling. The ridges also keep food above collected oil and fat for healthier cooking.
For use exclusively with cookware made of a magnetically based material, this special ceramic cooktop features induction energy coils directly beneath the surface. Because it uses molecular movement as its power source, induction is one of the safest, most energy efficient cooking methods available, heating cookware rapidly while the burner stays cool to the touch.
Essentially, a stock pot with inserts for straining and other cooking tasks. Use the pot on its own to simmer soups and stews, or take advantage of pasta inserts and steamer baskets to extend the utility of this multifaceted tool.
This special cooking pot features a locking, airtight lid and valve system to regulate internal pressure. This style of cooking is perfect for quickly preparing foods that would normally be slow-cooked with moist heat-for instance, soups, stews and tough meats.
Usually associated with large poultry and meat, deep, rectangular roasting pans are used to cook foods by surrounding them with hot air in the oven. Sturdy handles on each side ensure easy transport to and from the oven.
ROASTING RACK
Often included with a roasting pan, this slightly raised rack usually made of stainless steel elevates meat above the pan to allow juices to collect at the bottom for easy basting, while creating adequate air circulation for even cooking and browning. Roasting racks can be flat, V-shaped or adjustable.
A culinary workhorse, saucepans can cook everything from complex sauces to frozen corn right out of the bag. The classic design features straight sides, a round base and perfectly flat bottom. Choose a nonstick saucepan for rice, oatmeal and other sticky ingredients.
WINDSOR PAN
A slightly modified saucepan, the Windsor pan has flared sides for faster reductions. It's great for sauces, but not as versatile as the traditional saucepan.
SAUCIER
Another variation on the saucepan, the saucier has a wide top, shorter sides and a rounded bottom, making it easier to stir foods like pudding, gravy or risotto which might otherwise get stuck in the corners of straight-sided saucepans.
This wide pan features a large cooking surface and straight or subtly curved sides, slightly higher than those of a fry pan. On heavier models, a long handle is often supplemented by an opposing helper handle for easier lifting. As the name suggests, the sauté pan's main function is to efficiently brown and cook meats and a variety of other foods.
A round, deep-sided covered pan that can be used on the stovetop for sautéing or braising, as well as in the oven for baking a casserole. Designed to transition flawlessly from cooktop to table service, a sauteuse is equipped with two helper handles for easy transport.
Tall and narrow, stock pots are high-capacity cooking vessels that allow minimal evaporation during long periods of simmering. They're perfect for preparing large quantities of chicken, beef and vegetable stock, or cooking pasta and corn on the cob.
An integral part of Asian cuisine, this round-bottomed pan is designed to toss ingredients and is perfect for stir frying, steaming, braising, stewing and deep frying-always over high heat. Woks are often accompanied by a ring-shaped stand to hold them steady on gas stovetops, but are also available with flat bottoms for use on electric stoves.
