The Differences in Cooking Pots and Pans

Cooking pots and pans come in a variety of shapes and sizes. Typically, the shape and size of the pots and pans are generally determined how they are used. There is an immense difference in their actual shapes and their structures are identified for particular cooking purposes.
 

Saucepans are pots with vertical sides about the same height as their diameter. They are used for simmering or boiling. Saucepans generally have one long handle. Small size saucepans used for heating milk and usually have a lip for pouring. 

Sauté pans are used for sautéing. They have a large surface area and low sides to allow steam to escape and make it easy to toss the food. Sauté pans often have straight vertical sides, but may also have flared or rounded sides. 

Sauté pan

Sauce pots are also called soup pots.  They are larger saucepans which generally have two handles close to the sides. Although most often sauce pots resemble Dutch ovens in shape, they do not have the same heat capacity features.

Stockpots are large pots with sides at least as tall as their diameter. This feature allows stock to simmer for an extended period of time without reducing too much. Stock pots come in a large variety of sizes to meet any need from cooking for a family to preparing food for a big event.

Brazier

Braising pans and roasting pans (also known as braziers and roasters) are large, wide and shallow, to provide space to cook a roast. They typically have two loop or tab handles, and may have a cover. Roasters are usually made of heavy gauge metal so that they may be used safely on a stovetop following roasting in an oven. Roasters are usually oblong or oval. 

Dutch ovens are heavy, relatively deep pots with a heavy lid, designed to re-create oven conditions on the stovetop (or campfire). They can be used for stews, simmered meats, soups, and a large variety of other dishes that benefit from low heat, slow cooking.

Frying pans, fry pans, or skillets provide a large flat heating surface and shallow sides, and are best for pan frying. Fry pans with a gentle, rolling slope are sometimes called omelet pans.

Grill pans are fry pans that are ridged, to let fat drain away from the food being cooked.
 

Wok

Woks are wide, roughly bowl-shaped pans with one or two handles at or near the rim. This shape allows a small pool of cooking oil in the center of the wok to be heated to a high heat using relatively little fuel, while the outer areas of the wok are used to keep food warm after it has been fried in the oil. Woks can be used for stir-frying, and anything from steaming to deep frying.

With all the differences in shape and size, cooking pots and pans are structured to make cooking tasks easy and enjoyable. Whether cooking is an everyday task or just for occasions, understanding how it is used would certainly help to select the right pot or pan to fit your cooking preference. 

Essential Facts to Use and Care for Stainless Steel Cookware

In order to help your stainless steel cookware last, there are a few facts we should pay attention while maintaining a good care for stainless steel cookware.

Avoid using abrasive cleaners.  Abrasive cleaners can damage your stainless steel cookware.  They can cause scratching.  Some stainless steel surface might not show the scratches as clearly as others depending on the finishing surface of your stainless steel cookware.  Always to start cleaning your pots and pans with just water, dish wash soap, baking soda, and/or Bar Keepers Friend before using any other type of cleaners.

Always rinse the pots and pans after each wash.  Rinse your cookware thoroughly with hot water after cleaning.  Unclean water can leave a residue on the cookware surface. It can also stain or pit the surface of the stainless steel. Likewise, residue from soap and/or any type of cleansers left on your cookware can stain or damage its surface. Rinsing is an essential step in cleaning stainless steel.

Avoid using cleaners containing chlorine.  Chlorine can cause damages to stainless steel.  It can destroy the protective layer of passivation that protects stainless steel and leave stains on the cookware which diminishes its beauty.  Keep in mind that chlorine can be included in different types of cleaners.  If by coincidence chlorine contained cleaner be used on your stainless steel cookware, you'll need to wash it off immediately.

Avoid putting salt directly to the surface of the pots or pans when cooking.  Salt, also known as table salt, or rock salt, is a crystalline mineral that is composed primarily of sodium chloride, thus it can leave stains and damage your cookware.  Always add salt after the food has started to cook or bring the liquid to boiling before adding salt and stir well.

Do not use steel wool or steel brushes when cleaning.  Steel wool and steel brushes leave tiny particles on the surface of the stainless steel.   Eventually, these bits of particles begin corroding and staining the cookware surface. They also can scratch the cookware surface as well.  Avoid using the steel wool and/or steel brushes on stainless steel.

Cause of stains might not be the result of using a specific cleaner.  If your pots and pans have some spots or stains despite following all the tips to care for your stainless steel cookware, the stains might not be caused by cleaner. Water can leave spotting and staining on stainless steel surface. Use paper towel or washcloth to dry the pots and pans completely after rinsing can resolve this problem. 

Avoid overheating.  Overheating stainless steel cookware might cause brown stains on its surface.  Also, burnt food, if not removed, will cause discoloration when the pot or pan is reheated.  To avoid discoloration of the cookware, maintain a medium-low heating when cooking.

Follow all the rules and tips to use and care for stainless steel cookware, your cookware should expect to last for a lifetime.

Caring for Stainless Steel Pressure Cooker

Having good care for the pressure cooker will certainly help the cooker last for a lifetime. 

Cleaning the pot.  The methods to clean a stainless steel pressure cooker are similar with cleaning a stainless steel pot or pan.  Like the pot and pan, most pressure cookers are dishwasher safe unless stated otherwise by the manufacturer.  When washing by hand, always use hot water with soap with a washcloth, sponge or a non-scratching pad to remove the stains or food residues.  After each cleaning, rinse the pot thoroughly with hot water and wipe it completely with clean dry towels.

Cleaning the lid.   Most pressure cooker lids should not be washed in the dishwasher or left to soak in water, especially when it is one with the new valve systems in the lid.  Wash the lid separately by hand in hot water and mild wash soap with non-abrasive pad or washcloth.  Do not use any sort of abrasive cleansers to remove the stains.  Remove the gasket from the lid, the pressure weight, and any other removal parts before cleaning.  Wash everything separately, and paying close attentions to the locking flange and the vent pipe if there is one. Use a small brush for cleaning inside the pressure regulator weight.  Remove any bit of food from around the valves and the sealing surface of the lid.  Rinse through hot water completely and dry with towels before storing.

Storing.  Remember to always make sure that the inside of the pressure cooker is completely dry before storing it to the cupboard.  Store the cooker in a dry place.  Always check to make sure that all the attached parts are tightly screwed on, and adjust when necessary.  Check to see that the vent pipe is clean and clear and the valve stem moves up and down freely, before putting the cooker away.

If using the pressure cooker frequently, store it in the cupboard with the lid inverted on top of the cooker bottom.  Place the gasket on the lid, but not in the groove, and then lay the weight on its side. This will help to prevent odors or molds.

For infrequent use, store the cooker in a cool, dry place and avoid excessive, prolonged heat because heat will cause the sealing parts to deteriorate quicker.  Before storing the cooker, place the gasket and pressure weight in a Ziploc bag and add a spoonful of baking soda then place this bag inside the cooker.  Sprinkle 1-2 tablespoon of baking soda inside the pot to absorb moisture and odors. Close the lid and store the cooker in a designated place.  Remember to wash the cooker in warm soap water before the next use.

With all the efforts when cleaning and caring for your pressure cooker certainly help the cooker last.  Most pressure cookers would last to 20 years or more.  Having your favorite cooker to prepare your favorite meals is absolutely worth the troubles going through.  Browse pressure cookers today to look for one.

Choosing Pressure Cooker

Cooking with pressure cooker helps food cooked faster than conventional cooking methods.  Food can be prepared in a shorter period of time and preserved vitamins and minerals.  Having a good pressure cooker would make the cooking process be much easier and convenient.  To choose a good pressure cooker, look for one that has the following options:
 

• Made of high quality durable stainless steel.  Premium quality 18/10 stainless steel is the most sanitary and healthy means of preparing foods because of its scratch and corrosion resistance, non-reaction to acidic or alkaline foods.  Also, stainless steel cookware does not require any special handling or cleaning.

• Has accurate pressure indicator and quick release.  The pressure indicator will clearly indicate when the pressure has been built up to the accepted cooking standard.  Most pressure cookers have a working pressure setting of 15psi (pounds per square inch).  Some pressures cookers have the quick release option built into the pressure regulator.  These types of pressure cookers allow this structure to quickly lower the pressure inside the pot without losing the heat.  With the pressure quickly get steady, this option will allow the addition of other ingredients from the recipe and then allow the cooking to resume with the switch back to pressure cooking.

• Has safe release.  If overpressure occurs, some pressure cookers vent excess steam from a valve stem with an audible "hiss".  If pressure were to continue to rise, the sealing gasket on these pressure cookers would be pushed out through a designed safety hole in the lid safely venting the pressure.  New designed pressure cookers usually have two or three redundant safety valves as well as some additional safety features, such as an interlock lid that prevents the user from opening the lid as long as the internal pressure exceeds atmospheric pressure.  If any of the safety mechanisms are not correctly in place, the pressure cooker will not pressurize the contents.

Depends on the portions you're cooking, select the right size of pressure cooker that would fit your needs, but be sure to always keep in mind that pressure cooker should never be filled to more than 2/3 the interior height with solid food, half full for liquid and foods that foam and froth, and no more than 1/3 full for pulses.  To experiment pressure cooking, browse pressure cookers today to find a good one.
 

Pressure Cooking with Pressure Cooker

Pressure cooker is used for pressure cooking which is a method of cooking in a sealed pot that does not allow air or liquid to escape below a preset pressure. Pressure cooking is often used to simulate the effects of long braising or simmering in shorter periods of time.  As the pressure rises, the boiling point of water increases.  The pressure built up inside the pot lets the liquid to rise to a higher temperature before boiling.  When boiling, the pressure is created inside the closed pressure cooker.  The trapped steam increases the internal pressure and temperature.  This causes wet steam to be forced through the food and results in faster cooking times.  Afterwards, the pressure is slowly released so that the pot can be safely opened. 

Pressure cookers are generally made of aluminum or stainless steel.  High quality stainless steel pressure cookers are made with heavy, tri-ply, or copper-clad bottoms for high heat conduction.  Some pressure cookers have non-stick interior.  In order to prevent the air or steam escaping between the pot and lid, a gasket or sealing ring is in place to form a gas-tight seal.  In some models, it is featured a metal-to-metal seal.  Because of the forces they have to withstand, pressure cookers are usually heavier than normal pots of similar size.

Food is cooked much faster with pressure cooking method.  However, a minimum quantity of liquid is required to create and maintain pressure.  Also, pressure cooker should never be filled to more than 2/3 the interior height with solid food, half full for liquid and foods that foam and froth such as rice, pasta, etc., and no more than 1/3 full for pulses such as lentils.  A tablespoon of cooking oil can be added to minimize the foaming.  Because less water is required when cooking with pressure cooker, vitamins and minerals are not dissolved away by water.  Due to the shorter cooking time, vitamins are preserved relatively well during pressure cooking.

Pressure cooking with pressure cooker helps food cooked faster than conventional cooking methods.  Food can be prepared in a shorter period of time and preserved vitamins and minerals.

Making Stock with Stock Pot

Homemade stock is used to make soups, stews, sauces, or used to add moisture to the cooking dishes as well.  Making stock is a way to get the maximum nutrition from the bones, vegetables, and herbs when simmering in the pot for many hours.  When simmering, the stock will draw the flavor from the bones and the aroma from vegetables and herbs.  To make the stock, you will need a tall stock pot, recommended using 8 qt. and the following ingredients.

Ingredients

• 1 lb. meat bones
• 1 bunch of celery cut into large piece
• 1 large onion quartered
• 1 large carrot cut into large piece
• 1 bunch of parsley

Note:  If don't have room to store and cooking just for one or two, you can cut the ingredients into half.

Put all the ingredients in the stock pot.  Fill the pot with cold water until two-third of the pot.

Put the stock pot uncovered on medium to high-medium heat until the foam start forming on the surface.  Reduce the heat to low.  Don't let it boil.

Skim the foam frequently but don't stir the stock to prevent mixing the fat into the stock and making it cloudy.

Simmer the stock in low heat for several hours (at least 5-6 hours).  The longer the stock is simmering, the more flavor from the bones is released to the stock.

When the stock is done, put the pot over the counter uncovered to cool down.

To store, put the stock in a plastic or glass container.  Homemade stock can be kept in the refrigerator for a few days. 

To freeze, put the stock in a container (recommended using plastic container) but only fill about 3/4 to the top.  To divide the stock into small portions, freeze the stock in the ice cube trays.  These small cubes are convenient for tossing into sauce or for adding moisture to any cooking dish.

Homemade stock is easy to make.  Use it to make hot soups on rainy days, when having a cold or during winter time.  Use it to make delicious stews, pasta sauces and many other dishes with your favorite recipes.  Homemade stock is tasty, low in sodium and nutritious.

Don't have a stock pot or looking for a different size, browse stock pot to find the one that fits your liking.

Polishing Stainless Steel Cookware

How often do you polish your stainless steel cookware?

With proper use and care, stainless steel cookware will remain its glossy looking and appear as new as it was first used.  Polishing the pots and pans is one element to maintain its beautiful appearance.  After washing the pots and pans, you can polish the pots and pans by using stainless steel polish found at local stores or online.  However, you can always use baking soda to polish your favorite stainless cookware by following these easy steps.

After cooking, wash the pot or pan to remove all accumulated food at the bottom, on the side and around the handle.  Use soft dish washcloth or non-abrasive sponge with soap and warm water to scrub the food off.  It is best to soak the pot or pan in warm water before scrubbing.  Scrub the pot or pan until food residues are completely gone.

Turn the pot or pan around and look for any remaining stains.   Mix baking soda with water to a paste form and scrub it over the stain areas.  It's not a bad idea to leave the soda paste over the stains for a while before scrubbing.  Continue scrubbing the soda paste over the stains with non-abrasive sponge or soft dish washcloth until the stains are completely gone.  Stubborn stains may be difficult to remove.  Try a few times to make the stains lighter and keep scrubbing until the stains disappear.

When the stains are all gone, wash the pots and pans thoroughly with hot water and wipe the pots and pans completely with a dry clean towel.

It is important to polish stainless steel pots and pans routinely in order to keep its sparkle appearance.  To reduce the presence of stubborn stains, be sure to wash the pots and pans thoroughly after each use.  This will also help the polishing task be completed in a more enjoyable fashion.