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Cookware Basics Tips
Getting Down To Cookware Basics
If you are mulling over which types of pots you’ll need to begin a basic cookware collection, don’t overlook a large (at least 8 quarts) stockpot.Since you’ll probably be using it mainly to boil water for pasta, or perhaps for blanching vegetables, this is one case in which you don’t want a heavy-feel. You want to easily lift the pot when it’s full.If you plan on making large quantities of soup or stock with it, choose one made from good quality mid-weight anodized aluminum.Buy the cheapest, lightest stockpot you can find if you’re only going to be using it to boil water for pasta.
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CHEFS Tip: Versatility That'll Stir You
If you’re looking for a versatile addition to your cookware collection, try a Chef’s pan.It features low, sloped, wok-like sides that enable liquids to evaporate quickly and makes it easy to stir and toss foods.The narrow flat bottom makes the pan ideal for stir frying, too. That’s not all, though. A high-domed lid circulates heat evenly to braise slow-cooked dishes like stew, or cook risotto, rice and sauces.
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Pining for Pizza
If you’ve acquired all the cookware essentials you need and feel like adding something more frivolous to your collection, consider a pizza pan.Whether you want to make a pie from scratch, bake one from the supermarket freezer, or just reheat a slice from your local pizzeria, it makes a great kitchen addition. Look for a pizza pan with perforated holes, which allow air to circulate freely to achieve a crisper crust.If you pick one that’s nonstick too, try using it to make oven fries that crisp up without any oil.
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CHEFS Tip: Going Dutch
Also known as a French oven or cocotte, the cast-iron Dutch oven was originally designed to replicate the encompassing heat of oven cooking, so it could be used by pioneers who were camping out on the frontier during the late 1800s.It has stood the test of time and is still made from cast-iron today, though for ease of maintenance, it is sometimes enameled.Dutch oven cooking has endured so long for a reason.With the gradual, even heating of this type of cookware, and its ability to retain heat for long stretches of time, there’s nothing like it for slow-cooked dishes like stews and roasts. Even the toughest cuts of meat are rendered fork-tender.The heavy, tight-fitting lid that typically accompanies a Dutch oven helps lock in moisture and flavor.It sends moisture back into the pot, braising your food, so you’ll never have to face a dried-out stew again. Try one for all your slow-cooked meals, like chicken cacciatore, coq au vin, pot roast, and yes, beef stew.
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A Lobster Pot Stand-In
Let’s face it.How often do you cook live lobster?Unless it’s something you do on a regular basis, you don’t need a lobster pot.Instead, just commandeer a large pot that’s able to accommodate lots of water for boiling.You will need about 2 ½ quarts of water per lobster, so 20 quarts is perfect for a family of four.If you prefer steamed lobster, simply fill with 2 inches of generously salted water, and add the lobsters one at time.While a steamer rack that fits the pot is helpful, it’s not necessary.When you’re not using the stockpot for lobster, it’s great for boiling fresh corn on the cob, cooking for a crowd or preparing large batches of soup to freeze for future consumption.
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CHEFS Tip: Coming To Terms With A Fry Pan and Saute Pan
The terms fry pan and sauté pan are often tossed around interchangeably, but there’s a difference.A fry pan is a long-handled skillet with moderately-high, slightly sloped sides, which ensure that steam does not collect inside and food browns efficiently.It’s useful for all types of pan-frying with moderate amounts of oil, (as opposed to deep-frying where food is totally immersed in hot oil).This is the pan to grab for frying up crispy favorites like crab cakes and hashbrowns or golden, fluffy omelettes.A sauté pan is a cross between a fry pan with its long handle and a saucepan with its deep, straight sides.It is used for cooking foods in a small amount of oil, and then shaking the pan or tossing the ingredients so they don’t stick, burn or dry out.Its wide cooking surface allows food to brown well and its depth and straight sides allow you to whip up a sauce to accompany the chicken you just seared in the same pan.This multipurpose kitchen workhorse is particularly great for recipes that require additional cooking beyond sautéing, like osso busco or chicken fricassee.If you have to choose one, pick a saute pan for its versatility.
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Caring For Copper Cookware
To keep your copper pots in tip-top shape, keep them in drawstring felt bags (the kind that come that come with good shoes). This keeps them from getting dinged or scratched. To clean your copper cookware, smear a thin layer of ketchup over a tarnished surface with a paper towel. Wait five minutes, then rinse it off.
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CHEFS Tip: Roasters 101
The next time Thanksgiving rolls around, you may want to think about investing in a roaster.Unlike conventional roasting pans, it provides roomy, upright handles that are securely riveted to the sides of the pan. This is an invaluable feature when lifting a heavy turkey or any other roasted meat like beef tenderloin, chicken or ham.
If you’re unsure of which size roaster to choose, keep this in mind:There should be about two inches of space between what you’re roasting and the sides of the pan, and an extra two inches between the pan’s sides and oven walls. So be sure to measure the inside of your oven before purchasing.And if you’re planning to create a sauce from the drippings, plan accordingly since the drippings from a small roast in a large pan are likely to burn.
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Caring for Microwave Cookware
All microwave-safe cookware can be washed in the dishwasher, but some pieces are meant for the top rack only. (Check the manufacturer's information for each piece.) Of course, you can also wash microwave cookware by hand in regular mild dishwashing liquid. Never use heavy duty cleaners. If food remains after washing, use a plastic scrub pad. Never use scouring powders, scouring pads, or other abrasives, as these can ruin the integrity of the cookware. If stains are left by spices, tomato products, etc., put into utensil solution of 1 tablespoon chlorine bleach in 1 cup water and soak 1-2 minutes. Rinse thoroughly.
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CHEFS Tip: A Hot Investment
If you can afford to invest in just one piece of copper cookware, make it a sauce pan.Not only is temperature-responsive copper second to none in its abilities to conduct heat, it also cools down quickly as you turn down the stove dial. This is a huge plus for heat sensitive recipes, like custards, delicate sauces or caramel.Choose a 2-quart saucepan, which is roomy enough to also make rice, pasta sauce or reheat soup.
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Cast Iron For Life
Cast iron cookware can last a lifetime if you care for it properly. Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Don't use a scouring pad or soap; these can break down the pan's seasoning. Likewise, never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor. Store your cast iron cookware with the lids off, especially in humid weather. If you keep the pans covered, moisture can build up and cause rust. If rust does appear at any point, you'll need to re-season the pan.
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Bake Grease Away
One of the most frustrating aspects of cooking is cleaning up grease stains. If your stainless steel cookware gets greasy, try "baking" pans (with oven-safe handles) at 400 degrees Fahrenheit for two to three hours. Remove the pan with a pot holder. Then place the pan on the stovetop, and flake off the grease with a spatula.
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Cooking With Calphalon
Calphalon cookware is excellent due to its stick-resistant surface. But what's the best way to use this specialized cookware? As with any cookware, start with a clean pan. Take whatever you are going to cook out of the refrigerator at least 10-15 minutes beforehand or run the food under lukewarm water. Don't place cold food to a hot pan, as this will make it will stick. Preheat the pan to a medium to medium-high heat only, you only need high for boiling. Once the pan is hot add your butter or oil, if you are cooking with it, and allow that to heat. Add your food and watch it; the edges will usually let you know when it needs to be flipped or turned.
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Super Saucepans
Saucepans are a staple cookware item for any kitchen. But how many should you have? A minimum of two, in two different sizes is essential. Three are even better. Saucepans are stout and have one long handle. The larger sizes may have an additional loop or helper handle. Ranging in sizes from less than 1 quart (good for warming butter or small portions) to approximately 6 quarts. The larger pans can be used to prepare large-batch soups and sauces
