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…
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The Pros and Cons of Pots and Pans
For many people pans have become something that either collect dust in the cupboards or a necessary nuisance to scrub after burning dinner. But that can all change by simply learning about them. What are they made of, how do I cook with them and what type of pan do I use for what purpose. Well, read on my friends and we will explore together the pros and cons of pots and pans! In this first part of a series, let’s look into what type of pans you have to choose from: Aluminum Pros: Light weight, best heat conductor of all the metals (next to copper), comes is non-stick or…
