Cookware is what’s commonly referred to as the pots and pans used to prepare food on a stovetop or hob. It stands to follow that bakeware, the subject of another article, is, properly speaking, the vessels used for preparing food in ovens. So, things like roasting trays, roasting racks, terrines and baking dishes could very well be considered bakeware. However, the foods created in those vessels, such as roasted meats and vegetables, pates, casseroles, etc., aren’t what most consider baked goods—meaning cakes, breads and pastries. With that in mind, we will include baking dishes, roasting racks and other such items when discussing cookware.
Even the most budding of cooks can mistake a stockpot for a large sauce pan. A stockpot is any saucepan over 6L in capacity, and almost every one on the market has two handles for added stability. A very large sauce pan or a smaller stockpot will serve you well when making big batches of spaghetti.
This overview is designed to give you the basic information needed to make an informed purchase of essential cookware. As can be imagined, there are a variety of specialised pans out there: chef’s pans, crepe pans, egg poachers, grill pans and saute pans, to name some of the more well-known ones. The same can be said for saucepans. Among the special-duty pots are double boilers, pasta pots and inserts, mussel pots and woks—which occupy a space somewhere between pot and pan. Knowing the uses of these items will go a long way towards bringing out your inner chef.
Tags: cookware, Kitchenware, saucepan