Stockpot A stockpot has straight sides and is taller than it is wide. A stockpot is used to cook large quantities of liquid on the range, such as stocks or soups. Some stockpots have a spigot at the bottom so that liquid can be drained off without lifting the pot.

Saucepot The saucepot is similar in shape to a stockpot, only not as deep. The saucepot is used for rangetop cooking.

Saucepan A saucepan has a long handle and straight sides. It is primarily used for heating and cooking food in liquid. Saucepans come in many sizes.

Sauté Pans There are two types of sauté pans: a pan with straight sides and a pan with sloped sides. Both are used to sauté and fry foods. The sloped pan allows the chef to flip items without using a spatula.

Wok A wok is useful for fast rangetop cooking. The wok's height and sloped sides are well suited for tossing ingredients, an essential step in stir-frying. Once food has been cooked, it can be pushed to the side of the pan, leaving the hot center free for new ingredients.

Cast-Iron Skillet A cast-iron skillet is a heavy pan that can withstand high heat. It is useful for frying and sauteing a variety of items when steady, even heat is desired.

Hotel Pans The cooked foods in a steam table are held in hotel pans. Hotel pans are often used to store refrigerated food and hold casseroles during baking. They come in many different sizes.

Roasting Pan A roasting pan is used to roast various types of meat and poultry. A lift-out rack that fits in the bottom of the pan allows fat and juices to drain off the food.

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Making Chocolate 101

Making Chocolate 101

If you love chocolate then you can’t miss this opportunity to... Discover How to Make Homemade Chocolate! Do you love gourmet chocolate? Most people do! Fine chocolates are one of life’s greatest pleasures. Kings and princes have for centuries coveted chocolate. Did you know that chocolate used to be one of the expensive items in the world, almost as precious as gold? It’s true!

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