Buying some new cookware? Moving out on your own for the first time and feeling completely confused as to what you will need in the kitchen? Important things to keep in mind when buying cookware are how much you cook and for how many people you will cook regularly. You won't need a huge 12-quart pot if you typically only cook for one or two. Read this guide before spending a fortune on cookware pieces you won't use. Add this to my Recipe Box.
Skillets
Skillets are a necessity for searing meat, sauteing vegetables, and frying eggs. You will want to get at least two skillets, if not three. Make sure they are large enough to accommodate the amount of food you cook. Eight-inch skillets are the right size for frying one egg at a time while 12-inch skillets can hold up to four chicken breasts. Cast iron skillets are great for browning and the seasoning on them makes them naturally nonstick over time. Cast iron skillets are inexpensive and will last a lifetime. Get a ten inch skillet, as the 12-inch ones are very heavy.
Food will stick to a stainless steel skillet, which makes them a great choice if you sear a lot of meat. When meat sticks slightly to the skillet, it produces fond (French for "base"), the crispy bits of browned meat that add to the flavor of the food and that are essential if you use the pan drippings for gravy.
If you mainly cook eggs or fish, both of which are delicate foods, a non-stick skillet is a good choice. Be careful, though, when choosing a nonstick skillet. You want an inexpensive one since they do not last as long as cast iron or stainless steel. However, make sure to get one with a heavy bottom so that it does not heat up too fast on the stove top and deteriorate rapidly.
When looking for skillets, note they are also sometimes labeled as frying pans or saute pans.
Saucepans
Look for saucepans that are made of stainless steel with an aluminum core. Better saucepans will be fully clad, meaning a triple layer of metal (stainless steel outside and aluminum inside) on the entire pan. These pans are more expensive than others. If you can't afford fully clad saucepans, look for those that have an aluminum core bottom, at the very least, to ensure even cooking on the stove. A 2-quart saucepan is essential for making sauces and warming milk, and may be the largest you need if you cook only for yourself or one other person. A 4-quart pan is great for making several servings of soup or a small amount of pasta, or for boiling vegetables.
Dutch Ovens and Stockpots
You may not need a dutch oven or a stockpot. Their high price is prohibitive for many people, although you can find inexpensive ones. A Dutch oven is a heavy, enameled cast iron pan that comes in many sizes, from 2 quarts to 9 quarts. It can handle many cooking tasks, such as making soup, braising vegetables and meat, and deep frying. It can even go in the oven. Enameled cast iron is known for its ability to retain heat, meaning you can bring the Dutch oven to the table and serve from it without worrying that the food will get cold.
Stockpots have a more limited use because of their large size. If you plan on serving many people or cooking lobster, they are a good investment. However, do not spend a lot of money on one because it most likely will not see everyday use. If you are only an occasional cook, you can skip owning a stockpot.
Tags: stainless steel, many people, aluminum core, Cast iron, cast iron
