Kitchen Intermediates – Part 1: Dutch Oven

There are three basic types of dutch ovens, only one of which is a true dutch oven. Most dutch ovens are really just big pots.

Egg Pan

A cast iron skillet is a basic necessity. Other useful skillets would be a sauté pan, which has rounded sides making flipping food easy. But probably the best second pan to have is an egg pan.

Kitchen Basics – Part 6: Bakeware

There are two basics I think every kitchen needs: a cookie sheet or baking sheet and a baking dish or casserole.

Recipe: Pesto Chicken Florentine

I ended up making substantial changes to the recipe and I think those are improvements.

Kitchen Intermediates: Saucepans

In addition to the medium-large saucepan, I recommend having at least one other size. A small saucepan, about one to one-and-a-half quart size, is very useful.

Kitchen Intermediates: Casserole Dish

Along side your baking dish and your dutch oven, a casserole is a good addition for your oven cookware.

Why not a wok?

A traditional wok is heavy and usually has two handles, like a pot. It is shaped like a shallow bowl. But a wok pan has a flat bottom, allowing the cooking surface to be heated evenly on the flat cooktop.

Kitchen Intermediates: Sauté Pan

A sauté pan should have a wide, flat bottom to allow food to be placed all in a single layer. This is important for browning and crisping food.

Kitchen Basics: Part 8 – Pots and Saucepans

Most people find a stock pot of about the 8-quart size is most useful for the home kitchen, although I’ve easily gotten by without one.

Cooking Up A Storm

It’s looking like this winter will be filled with storms and snow. You should be prepared. In addition to a food survival kit (we recently talked about), you should plan on taking the opportunity to do some good cooking.