Kitchen Basics: Pots and Saucepans
Versatility is important in selecting pots and saucepans. What’s the difference? Believe it not, the type of handle. A pan will have a single long handle...
pots & pans
Kitchen Intermediates: Casserole Dish
Along side your baking dish and your dutch oven, a casserole is a good addition for your oven cookware.
Kitchen Intermediates: 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 Intermediates: 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.
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 Basics: Bakeware
There are two basics I think every kitchen needs: a cookie sheet or baking sheet and a baking dish or casserole.
Cooking Up A Storm
Cook it easy during the warm weather. Make something that can sit on the stovetop while you play in the pool.
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.
Recipe: Pesto Chicken Florentine
I ended up making substantial changes to the recipe and I think those are improvements.
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.