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Almost as important to the success of a dish is the vessel you cook it in. If you try to stir-fry in a frying pan, your food will flip out all over the stove. If you try to make an omelet in a large sauté pan, it will stick and burn.
If you simply boil vegetables instead of using a steam basket, you're losing valuable nutrients. If you try to roast meat in a shallow baking pan, your meat will turn out dry and tough. Here are some basic cooking techniques on how to cook with the correct All-Clad Copper Core piece:
Sauteing: In French, “sauter” means “to jump” which is literally what the food does when you cook this way. You'll cook in an open pan with straight sides, a small bit of oil or butter, and the food is usually kept in motion by agitating, or sliding, the pan around. The food is usually thin, diced or minced and the heat is kept up from the moment cooking starts until the food is cooked to produce tender food that stays moist. The right pan: Always the All-Clad sauté pan.
Pan-frying: Also an open pan, but with angled, shorter sides to facilitate turning food. Usually for cooking breaded meats, fish and poultry in melted butter or a small amount of oil. Cooking tip: Reduce remaining liquids. The right pan: The All-Clad fry pan.
Boiling: Water brought to the temperature that produces rolling bubbles. You will generally plunge in the vegetable or pasta at this point and then gently lower the heat because as the old cooking adage states, “a stew boiled, is a stew spoiled” and this sentiment applies to just about every food! The right pan: The All-Clad Copper Core sauce pan for boiling vegetables and heating/cooking sauces and soups; The All-Clad stock pot for cooking pasta. Cooking rule: Since “a watched pot never boils,” you'll always cover the pot to achieve boiling, remove the lid, add the food and lower the temperature. You'll continue cooking without the lid.
Poaching: This is cooking by simmering, which is to reduce the temperature of boiling water to just below the boiling point. Eggs and fish can be gently cooked this way. The right pan: the All-Clad sauté pan.