Pots, Pans, and Containers Metal and Conductivity Two factors affect a pan’s ability to cook evenly: Thickness of the metal Kind of metal

Pots, Pans, and Containers Kinds of Metal Aluminum: used for most cooking utensils in food-service kitchens Good conductor and is light weight. Copper: best heat conductor Extremely expensive. Requires a great deal of care. Stainless Steel: poor heat conductor of heat Scorch foods easily. Ideal for storage containers. Cast Iron: distributes heat evenly Maintains high temperatures for long periods. Used in griddles and heavy skillets.

Pots, Pans, and Containers Kinds of Metal Porcelain Enamel-Lined Pans: should not be used Forbidden by some health departments. Scratch and chip easily. Non-Stick Plastic-Type Coatings Brand names include Teflon and Silverstone. Surface is easily scratched. Use only tools made of plastic, silicone, or wood.

Pots, Pans, and Containers Uses of Pots and Pans Stockpot: for preparing stocks and simmering large quantities of liquids. Stockpots with spigots: allow liquid to be drained off without disturbing the solid contents or lifting the pot. Size: 8-200 quarts (liters)

Pots, Pans, and Containers Uses of Pots and Pans Saucepot: similar to a stockpot but shallower; used for soups, sauces, and other liquids. Sizes: 6-60 quarts (liters) Brazier/Rondeau : a round, broad, shallow, heavy-duty pot; used for browning, braising, and stewing meats. Sizes: 11-30 quarts (liters)

Pots, Pans, and Containers Uses of Pots and Pans Saucepan: may have straight or slanted sides; used for general rangetop cooking. Sizes:1.5-15 quarts (liters) Straight-Sided Sauté Pan/Sautoir : used for browning, sautéing, and frying; also used for cooking sauces and other liquids when rapid reduction is required. Sizes: 2.5-5 inches (65-130 mm) deep; 6-16 inches (160-400 mm) in diameter