An Essential Guide to Pots and Pans

RO U ND CA SSEROLE DIS H
2 quart (16cm) Use for
saucepan for Slow-braising meats.
melting butter,
What to look for
caramelizing A tight-fitting lid and easy-to-grasp handles.
sugar, making Although heavy, cast iron is ideal because it
sauces, and keeps a steady temperature, and an enamel
poaching eggs. interior is durable and doesn’t react with acids.

SAU CEPANS Cast iron retains heat A round base, rather than oval,
Use for for slow cooking. heats evenly over the burner.
Sauces, stews, soups, stocks, boiling
vegetables, rice, and pasta.
What to look for
Lids to retain moisture, and an extra 10IN (24C M) N O N S T IC K
small-grip handle on large pans to aid in F RYIN G PA N
lifting. Heat-proof handles are oven-friendly.
Use for
Delicate fish, eggs, and crêpes.

Long handle What to look for

A thick base and thick nonstick coat—
choose from a reputable supplier.

Carbon steel
This heats up faster than stainless steel, but like iron, it
rusts and reacts with foods, so it needs to be seasoned to
make it as durable as stainless steel. It is best for woks,
frying pans, and skillets.

Cast iron Lightweight A thick base spreads heat

Very heavy, cast iron is dense and heats slowly, but, once heated, stainless steel-
it retains heat well and is ideal for browning meat in a skillet or and avoids hot spots.
clad aluminium
casserole. Bare cast iron rusts and reacts with acidic foods, so
season it to form a protective nonstick seal and clean carefully.
makes it easy to
Curved sides are ideal
toss food.
for whisking and gravies.

When seasoned,
cast iron is nonstick, but Small
avoid abrasive cleaners. grip handle

12IN (30C M) S AU T É PA N
Use for
Searing and frying large batches;
creating sauces and large meals.
What to look for
A tight-fitting lid to hold moisture, a long
handle, and a moderately heavy base.