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Pots and pans
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| If knives are an extension of our arms when we prepare food, pots and pans are the natural destination for all the cutting, mixing and seasoning of food we do. We don't necessarily have to know the right type of saucepan to use just to carry the receptacle to the stove. These receptacles demand our constant attention by their very nature, both when they are used and when they stand idle. |
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The essential criterion when purchasing pots and pans should be durability, which can be seen in the sturdiness and ergonomicity of the material: 18/10 stainless steel and the type of heat diffusing base are prime qualities that, together with thorough cleaning after every use, will ensure that the product has a long life. The purchase price is relatively high, but your pans will repay you handsomely with years of service. Never let yourself be enticed by the shiny surfaces of some pans. You could find yourself not being able to use some items and they will take up precious space. At least in the beginning, you should confine yourself to buying four or five good pans. Later on, when you have acquired more experience and familiarity in the kitchen, you'll be able to buy specific pans for specific purposes.
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This general term is used to describe fairly deep pans, which are straight-sided or conical and are equipped with a long, straight handle to ensure that you are a safe distance from the heat source; saucepans with a capacity of more than 2 litres, with a second handle for a better grip. They are the real workhorses of the kitchen. It is advisable to have a range of saucepans (at least three) with capacities ranging from 5 to 1.5 litres, ideal for preparing soups, consommé, sauces, dressing, stews, as well as boiling eggs and heating milk and other dishes. The lid is useful, but often not indispensable.
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These are shallower, usually with two handles and with a reduced capacity. They are usually designed for smaller amounts, vegetables and ingredients for other more complex dishes as well as for heating dishes. The larger ones are perfect for braised beef and ossobuco (the lid is needed for this).
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These are the giants of the category: they are deeper and have a larger capacity (family sizes measure between 7 and 10 litres) and are the best utensils for cooking dishes such as minestrone, stock and pasta. They can also be used for boiling meat and vegetables, preparing tomato sauce and jam.
To cook pasta, you should choose a pan, which will hold the quantity of pasta and water needed- 80/100g of pasta requires a litre of water. If the choice is for an elongated shape of pasta, you will need a narrow high pan to avoid breaking the pasta.
For those who pay more attention to detail there are pans created specifically for cooking pasta. These are saucepans with an inner basket that allows the product to drip without pouring it down the drain with the water. There are also versions with a special cover that allows you to keep the pan covered throughout cooking, without losing any heat. The advantage of this is that the temperature inside the pan will remain constant.
Special mention should be made of pressure cookers, which have become more varied and a lot safer. Their secret lies in a hermetically sealed cover, which is equipped with a steam regulation valve (as well as a second, safety valve) which will allow rapid cooking (cooking times will be decreased), followed by a saving in time and energy. They are usually made from stainless steel, but there are aluminium models available.
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