• Informational

    The Stock Pot

    The series continues from The Pros and Cons of Pots and Pans with the beloved Stock Pot.   This pot has large flat bottom and high straight sides.  They usually come in a wide range of sizes, from 6 qt to 20 qt for the home cook.  It  is used for making stocks, large batches of soup or recipes too large to fit in a saute pan.  Before I purchased my Dutch Oven, this was my “large meal” pot.  I cook for (7 )so large meals are a daily thing and I would use this when making sloppy joes, soups, chili, stew or anything that needs to be braised in the oven.  Any…

  • Informational

    The Fry Pan

    To continue with my series from The Pros and Cons of Pots and Pans , let’s talk Fry Pans for today’s topic. A fry pan is simply a skillet with moderately high, slightly flared sides.  It comes in several sizes but the 8, 10 and 12 inch are the most popular ones for the home cook.  This pan is a great choice for cooking crepes, omelets, pancakes or sauteing  meats or vegetables.  Even though the fry pan can saute meats and vegetables, it is best to do that job in a saute pan. As the name states, this is a pan used for pan frying as opposed to deep frying (when food is completely…

  • Informational

    The Sauce Pan

    Continuing the series mentioned in The Pros and Cons of Pots and Pans  , today it’s all about the Sauce Pan. A flat bottom and high straight sides make it pan perfect for many jobs in the kitchen.  Just like the Saute pan, this too comes in many sizes from 1 qt to 4 qt.  These pans are fabulous for soups, rice, sauces, risotto, potatoes and anything else you want to throw in them.  This is another pan the gets used daily in my kitchen!  I have both, a 2 qt and a 4 qt, one doesn’t get used more than the other.  I use these pans for warming foods,…

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