Many people do not realize that they are using the wrong type of cooking pans when they are creating meals for themselves and their families. By understanding the role of the main types of cooking pan you will be able to achieve your culinary goals much more easily.

-A Saucepan is the most common form of cooking pan, and comes in a variety of sizes and designs. These should be used primarily for boiling, making soups and sauces (though large quantities are better made in a stockpot) and braising. It is best to choose a saucepan that is well balanced and has a good is an excellent resource for this.

-A Frying Pan is also known as a skillet, and should be used for any kind of frying, searing or browning tasks. Make sure that there is a suitable amount of oil heated in the pan before adding ingredients, and remember that bigger items should be fried on lower heats, otherwise they will burn on the outside and remain largely uncooked in the middle.

-Sauté Pans have a wide, flat base and low sides, making them ideal for cooking for at a high heat for a short period of time. Chicken, fish, vegetables and meat are just some of the ingredients that can be sautéed, and this method using less oil than pan frying.

-A Wok is an Asian cooking vessel that has deep, curved sides and a flat or rounded base. Stir-frying is the most common use, and much easier in a wok than a frying pan as the heat is distributed more evenly and there is no ‘hot spot’. The deep sides also mean the food does not easily fall out when turned over. Over uses of a wok include deep frying, stewing, steaming and boiling.

What is The Best Material for Pans?

There are many different opinions as to what material is best for cooking pans, but stainless steel always comes highly recommended.  As well as providing a professional look, stainless steel pans are easy to clean and maintain, offer excellent levels of durability and provide full-pan heat distribution rather than ‘hot spots’.