Essential Cookware – Skillets
Introduction
Having the right cookware in your kitchen is not only paramount to having recipes turn out well but it also makes cooking a whole lot more pleasurable. When your cookware is well made, looks good and makes you look good, cooking becomes more of a enjoyable past time than that of a chore that must be completed. Cookware are also the items in your kitchen you’ll probably use more then anything else so it pays to ensure that when you invest your money into cookware, you are getting a well made, versatile and durable product.
Over the years I’ve had many cookware sets and pretty much none of them have been really very good. The last set was a very expensive non-stick that I purchased from London Drugs. I thought this set should and would last me for decades but not so! The non-stick coating is peeling from around the bolts that hold the handle. This didn’t start happening until after the warranty had expired of course. I am going to have to replace them soon and I only just bought them a few years ago.
The lesson also here is that paying a lot of money for cookware does not necessarily mean you are getting quality merchandise that will last for years. I would suggest you research name brands, check out products reviews on the internet and make sure you’re getting quality made goods that not just pretty to look at.
Skillets:
Traditional vs. Non-stick
When buying cookware sets, you are most likely going to be restricted to choosing between non-stick and traditional pans. There are advantages to both. Non-stick is easy to clean and requires little cooking fat whereas traditional surfaces do best when you’re looking to develop fond, those stuck-on bits that add so much color and flavor to sauces. Non-stick is better for cooking delicate food such as fish, stir fry’s or anything with an egg base. Traditional surface pans are much better for searing meat or anything that requires browning more then stirring.
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Traditional Skillet 12” – The flared, shallow sides enable rapid evaporation of moisture so pan sauces reduce pretty quickly and the food is seared rather then steamed. Useful for developing fond which is deglazed to make pan sauces. You’ll want to make sure the handle is safe for under the broiler and that the pan is heavy enough to retain heat yet still be easily maneuverable.
Non-Stick Skillet 12” – Does not develop fond but food browns nicely and delicate food such as fish fillets sear without sticking. Easy to clean up obviously and flared sides allow for redistribution of food by sliding the pan over the burner.
Cast-Iron Skillet 12” – I LOVE my cast iron skillets and I have had them for over 35 years. We use them camping as well as in the kitchen. They are great for blackening and searing over high heat and if you want dark crusty finishes to steaks or chops, nothing beats the cast-iron skillet. You may not need it every day but a cast-iron skillet is absolutely essential in your kitchen. Dirt cheap and lasting for decades, you won’t find anything that retains heat better then cast-iron. Clean up is as easy as rinsing and putting in the dishwasher. The handle will be scorching hot so be careful and make sure you have oven mitts.
Sauté Pan 3qt – I probably use this pan more then anything in my kitchen as it’s great for meaty sauces or any dish that requires the browning of meat and the addition of liquids and vegetables. It’s high straight sides give this pan greater capacity than a skillet and a larger cooking surface. Make sure the handle is long and oven proof.
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