articlesforchristians

Pots and pans come in a variety of materials. Aluminum and copper are top-notch heat conductors, but all-copper pans can be pricey and tarnish easily, while plain aluminum pans may react with certain foods. Great choices for home cooks include heavy stainless-steel pans with copper bottoms, pans with aluminum layers sandwiched between stainless steel, and aluminum pans treated through hard anodization. This process makes them noncorrosive and great at conducting heat. Heavy pans like these, along with enameled cast iron, are often recommended for their ability to heat food evenly.

Range-Top Cookware Checklist
Commonly used cookware includes pans of different sizes, shapes, and functions.

• Double boiler: Two pans work together, with one fitting into the other. Water in the bottom pan
  simmers gently to cook the contents in the top pan. You can substitute a metal or heat-resistant glass bowl and a saucepan. The bowl should fit in the pan but not touch the simmering water.
• Dutch oven or kettle: The large, heavy pot has a tight-fitting lid and two handles. It is used for
  soups, stews, and braising meats. A kettle often
  is used in canning.
• Saucepans: These versatile pans come in many sizes, including 1½, 2, and 3 quarts. It’s helpful to have several different sizes.
• Skillets: This long-handled, low-sided pan sometimes is referred to as a frying pan. Its sides often slope to allow for better evaporation of liquids. Large (10-inch) and very large (12-inch) skillets are most useful. A 10-inch nonstick skillet also comes in handy. Other sizes include small (6-inch) and medium (8-inch). If you want to use a skillet in the oven, wrap the handle in a couple of layers of heavy-duty foil or purchase a skillet with an oven-going or removable handle.
• Vegetable steamer (collapsible or insert): The perforated basket holds food over boiling water in a pan to steam it rather than boil it.