Top Secret Recipe Blog

Introduction

Cooking saucepans are among the most frequently used tools in my kitchen.  Over the years you will tend to accumulate various saucepans from different sets you’ve purchased as saucepans tend to last longer then the skillets of cooking sets do. You can never have too many different sizes of saucepans or even types of saucepans.  On those holiday feast days, you will be thankful for your friends, family and loved ones and for having enough saucepans on hand to prepare everything on time.

Saucepans come in a whole range of sizes from very small to very large.  No kitchen should be without at least one 3-4 quart saucepan however small saucepans are very handy for reheating leftovers or warming up a glass of milk.  The comparison between traditional surfaces (stainless steel) and non-stick surfaces does not carry as much weight with saucepans as you are less likely to be concerned about creating fond with a saucepan as you would be with a skillet.  However, having said that, a larger saucepan could possibly be used for some sauté work so you may have to choose between ease of clean up and the function you require from your saucepan.  Alternatively, you can have 1 of each kind if you are able to afford to buy two.

Saucepans:

Saucepan 3-4 qt – A comfortable, stay-cool handle is a must, and the handle should also be long enough for two-handed carrying when the pan is full. Used for rice, sauces, vegetables, gravy, pastry cream and a host of other duties.

Saucier 3qt – Does anything a saucepan can do and does a few things a bit better.  Best choice for sauces, risotto, pastry cream or anything else that requires constant attention and stirring. A saucier’s wide mouth and rounded, flared sides easily accommodate whisks and spatulas and eliminate tight corners where food can stick and burn.  Should be weighty enough to distribute heat evenly yet still be maneuverable.  The bottom should wide enough to cover burner to prevent excess heat from wafting up the sides. Also look for long, stay-cool handle to keep hands clear of heat during constant stirring.

Dutch Oven 7 1/4 qt – Great choice for soups and stocks, my Dutch oven is one the most used tools in my kitchen.  I use it for pasta, chilli, stews and anything else where a large quantity of ingredients is required.  Dutch ovens that come with cookware sets are usually not suitable for oven use because of the plastic handles.  If you buy a Dutch oven separately from your cookware set, you can ensure that the one you buy is suitable for the oven, making browning on the stovetop and then baking in the oven a breeze.  Looping handles should be extremely sturdy and wide enough to grab with thick oven mitts.  Lids should be tight fitting and heavy enough not to rattle when food is simmering inside.  Also known as French Oven, Casserole.

Roasting Pan – This pan is for roasting large cuts of meat and poultry.  It’s perfect for deglazing drippings for gravies and sauces on the stovetop.  A roasting pan has low sides and open design to provide roasts with maximum exposure to the oven’s hot air for even browning.  Make sure your roasting is flameproof as you will want to use it on your stovetop for deglazing.  You want your roasting pan to be heavy enough to hold up under the large cuts of meat you’ll use it for but not so heavy that it breaks your back when you lift it out of the oven.  Handles should be upright, not perpendicular and large enough to accommodate those thick oven mitts.  Measure your oven before buying so you ensure you’re getting a roasting pan that will fit.  The average roasting pan is 16 – 18 inches long and will hold a turkey of up to 25 lbs. Oval shape roasting pans will not accommodate roasting racks which are key to roasting meats up and out of the juices.

Stockpot – A large stockpot is essential for when cooking soups, large amounts of pasta and corn on the cob.  If you’re fortunate enough to afford lobster, your stockpot is also the pot you’ll reach for.  Stockpots are inexpensive and come in a variety of sizes.  If you’re going to actually make stock, you may want to use the Dutch oven as you will be browning meats and sweating vegetables which works better in the Dutch oven.