Culinary Potpourri
by Judi Sandall
Chef School Review Columnist
How many pots and pans does a chef really need? What is the best brand to buy? Will the success of your culinary career depend on making the right choices? Here are some pointers you should consider when you’re ready to make this all important investment in your future.
The three most important criteria to help you make wiser choices are:
- Cost
- Size, shape, & type
- Construction
Cost
Most chefs and culinary experts agree that you should buy the best pans you can afford—a good set can last for a long time. You may find some cost savings when you buy them in a set but you risk not getting exactly what you want or need. Consider purchasing one pan at a time as you can afford it, beginning with the basics. Prices generally start at $100 for a small pan (2-quart size) and go up depending on pan size and how it is constructed. Quality, however, is going to cost you.
Size, Shape, & Type
The following essential pans should be part of your culinary ‘starter kit’:
- Sauce pan with a round base and tall sides
- Sauté pan with a wide flat bottom and lower sides
- Stock pot with a round base and steep sides
Generally, pans should have tight fitting lids, straight sides, heavy bottoms, and well-constructed, long handles. Carefully consider the sizes of your starter pans—you may be able to temporarily use one pan for a number of different purposes. As you can afford it, complete your must-have collection and add other specialty pots and pans.
Construction
Copper is the best heat conductor and allows for even cooking, but it’s also very expensive and can react with certain foods. Cheaper aluminum is a decent heat conductor but is a soft metal that also reacts with certain foods. Stainless steel, easy to care for and nearly indestructible, is in the mid-range for both heat conductivity and price. Combining copper or aluminum with stainless steel is a good compromise. Stainless steel lined with copper is another option. According to a number of chefs and culinary writers, however, aluminum and/or copper sandwiched between layers of heavy gauge stainless steel, for both the bottom and sides of the pan, is the best option.
Research is Key
The most important ingredient in the selection process is research. Carefully determine which brand name pans are constructed from materials that meet your culinary needs, which different type and size pans you need, and how much you are willing to spend. Once you have made these decisions, you can find some great deals on the Internet.
The right tool for the job is essential in the culinary world and the pans you select can make your job harder or easier, depending on your choices. Pots and pans are a substantial investment in your future—make informed and wise choices.
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.
Source(s)
Epicurious.com
The Reluctant Gourmet
Posted on September 4, 2007 at 11:17 AM
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