Choosing Pots And Pans - Revision history

Zebrabutt: /* Cast Iron */

2011-05-19T19:26:04Z

Cast Iron

Brnai at 02:32, 4 September 2008

2008-09-04T02:32:59Z

Brnai at 00:20, 4 September 2008

2008-09-04T00:20:35Z

Brnai: /* Carbon Steel */

2008-09-04T00:00:02Z

Carbon Steel

Brnai at 23:58, 3 September 2008

2008-09-03T23:58:59Z

Xexxhoshi at 16:34, 3 September 2008

2008-09-03T16:34:01Z

Xexxhoshi at 14:54, 30 August 2008

2008-08-30T14:54:53Z

Xexxhoshi at 13:42, 30 August 2008

2008-08-30T13:42:55Z

Xexxhoshi at 13:15, 30 August 2008

2008-08-30T13:15:51Z

Xexxhoshi: New page: FORCETOC (page under construction) ==Introduction== So your housemate has moved out and taken the pans that you used to use with him, or you're fed up of your cheap budget pots and...

2008-08-30T13:12:33Z

New page: __FORCETOC__ (page under construction) ==Introduction== So your housemate has moved out and taken the pans that you used to use with him, or you're fed up of your cheap budget pots and...

New page

__FORCETOC__

(page under construction)

==Introduction==

So your housemate has moved out and taken the pans that you used to use with him, or you're fed up of your cheap budget pots and pans that never seem to cook properly. You're in the market for new pots and pans, but you don't have a clue which is which, what is better than what, which brands to go for, where to get them. Well, first of all, we have to know what types of pans are avaliable for us.

==Types of Pots & Pans==

Okay, with pans, you generally tend to have metallic pans and metallic composite pans. The metallic ones, are ones which are purely made out of metal (usually the handles can be made out of plastic), whereas the others are composite or coated.

The ones you'll most likely come across will be:

*Aluminium
*Cast Iron
*Stainless Steel
*Copper
*Carbon Steel
*All Clad

So, without further ado, lets get going~

*

@@ Line 54: / Line 54: @@
 ===Cast Iron===
-These are those heavy pans you've most likely seen and picked up and gone "jeez these are heavy" and swung about and then knocked everything over and got sent out of the shop. Due to their heavy weight, they take a while to warm up, once they're warm, they hold the heat very well. Due to their even heat distribution, they are good for frying, and due to their high heat retention, they're good for frying, searing, or other high-heat cooking methods.
+These are those heavy pans you've most likely seen and picked up and gone "jeez these are heavy" and swung about and then knocked everything over and got sent out of the shop. Due to their heavy weight, they take a while to warm up, once they're warm, they hold the heat very well. Due to their even heat distribution, they are good for frying, and searing, or other high-heat cooking methods.
 Cast iron pans are seasoned with oil or fat before use. This creates an extremely non-stick cooking surface. However, if not stored or seasoned properly, they tend to rust, corrode, tarnish, become damaged etc. quite easily and can be a bitch to clean. If necessary, it can be cleaned with paper towels and salt, and then given a light coat of oil; washing with soap will remove the seasoning. Cooking fatty foods such as bacon will help season and maintain your cast iron. Eventually you'll build up that wonderful layer of burnt oil and carbon that is better than any artificial non-stick surface.

← Older revision		Revision as of 02:32, 4 September 2008
Line 97:		Line 97:
	* '''Stock pots''' refer to large pots (upwards of 8 quarts), used to make large quantities of stocks and soups.		* '''Stock pots''' refer to large pots (upwards of 8 quarts), used to make large quantities of stocks and soups.
	* '''Dutch ovens''', '''casseroles''', and '''roasting pans''' are useful for cooking both on a stovetop and in an oven.		* '''Dutch ovens''', '''casseroles''', and '''roasting pans''' are useful for cooking both on a stovetop and in an oven.
		+
		+	[[Category:Cookware Guides]]

@@ Line 8: / Line 8: @@
 WELL! Off we go to be gay at Pan Materials Land!
-==Types of Pots & Pans==
+==Materials==
 Okay, with pans, you generally tend to have metallic pans and metallic composite pans. The metallic ones, are ones which are purely made out of metal (usually the handles can be made out of plastic), whereas the others are composite or coated.
@@ Line 77: / Line 77: @@
 Personally, you're probably not out for spending masses, but if I must reccommend a decent all-rounder as far as pan materials go, I personally go for Stainless Steel. Good for all-round cooking, cleans well, doesn't screw with the food and isn't as massively expensive. Make sure you go for a decent quality set though, with a decent thick bottom, usually encapsulated. I personally have a set of Judge pans (with a Mayer skillet) which I managed to get from ebay (for £2.99 not including shipping, bwa ha ha ha ha) and they work pretty damn decent on my house's shitty oven.

@@ Line 64: / Line 64: @@
 Carbon steel tends to have high strength and heat resistance, and is often used for high heating. They do not have even heat distribution or good heat retention, which is why paella pans and Chinese woks are often made of carbon steel; this allows rapid heating and cooling in localized areas.
-Carbon steel pans also need regular seasoning. They are cheaper than most other types of cookware.
+Carbon steel pans also need regular seasoning. They are cheaper than most other types of cookware, but may not be versatile enough for general use.
 ===Non-Stick===

@@ Line 1: / Line 1: @@
 __FORCETOC__
 So your housemate has moved out and taken the pans that you used to use with him because he's an idiot, or you're fed up of your cheap budget pots and pans that never seem to cook properly and are your sole excuse for your bad cooking.
@@ Line 31: / Line 26: @@
 ===Aluminium===
-These usually tend to be the cheapest. They have good heat conductivity, and don't rust, nor corrode easily.
+These usually tend to be the cheapest. They have good heat conductivity, and don't rust or corrode easily.
-Usually with Aluminium pans, you're looking for Anodized Aluminium. This is because Aluminium can react with acidic or alkaline foods and tarnish the taste. With Anodized Aluminium pans, there is a coating which stops this happening. The only bad thing is that this coating is pretty sensitive, so be careful when washing it. You should gently handwash it as opposed to throwing it in the dishwasher.
+Usually with aluminium pans, you're looking for anodized aluminium. This is because aluminium that is not anodized can react with acidic or alkaline foods, tarnishing the taste. With anodized aluminium pans, there is an oxide layer which prevents this from happening. The only bad thing is that this coating is pretty sensitive, so be careful when washing it. You should gently handwash it as opposed to throwing it in the dishwasher.
-===Cast Iron===
+===Stainless Steel===
-These are those heavy pans you've most likely seen and picked up and gone "jeez these are heavy" and swung about and then knocked everything over and got sent out of the shop. Due to their heavy weight, they take a while to warm up, once they're warm, they hold the heat very well. They tend to be around the cheap level of Aluminium pans, but a bit more expensive. They're useful for slow cooking and frying.
+The only drawback to these is that stainless steel tends to have a bad heat conducitivity. However, stainless steel pans often have a disc of a more conductive metal, i.e. copper or aluminium on the bottom. The best ones to go for are stainless steel pans with thick and encapsulated bases. A thicker base means it will conduct and hold heat better, and an encapsulated base is built into the actual base of the pan, thus providing better heat as opposed to just being stuck on the bottom like with most budget stainless steel pans.
-However, they tend to rust, corrode, tarnish, become damaged etc. quite easily and can be a bitch to clean. Don't wash it with soap and water, just run a damp paper towel over it to get off any bits of food, and then season it. Eventually you'll build up that wonderful layer of burnt oil and carbon that is better than any artificial non-stick surface.
+Stainless steel pans are the most common in restaurants, due to their versatility, durability, price, and light weight.
-===Stainless Steel===
+====Multi-ply====
-These tend to be my favourite. These pans are, as the name implies, made out of Stainless Steel. Stainless Steel doesn't rust, and you can go at it with the scouring pad all you like. You may get the occasional thing burnt on the bottom, but thats nothing a quick soak and a go at it with the scouring pad won't solve.
+Multi-ply pans go beyond stainless-steel pans with an encapsulated base. They have a copper or aluminum core completely surrounded with stainless steel and reaching along all sides of the pan, so you get some of the pluses of copper or aluminium, but with the ease and non-reactivity of stainless steel.
-The only drawback to these is that Stainless Steel tends to have a bad heat conducitivity. However, Stainless Steel pans often have a disc of a more conductive metal, i.e. copper or aluminium on the bottom. The best ones to go for are Stainless Steel pans with thick and encapsulated bases. A thicker base means it will conduct and hold heat better, and an encapsulated base is built into the actual base of the pan, thus providing better heat as opposed to just being stuck on the bottom like with most budget stainless steel pans.
+A well-known brand is All-Clad. You may see these as "clad aluminium" or "clad copper" pans.
 ===Copper===
-Copper pans have the best heat conductivity and even heating. They are usually coated with tin to stop them reacting with foods.
+Copper pans behave much like stainless-steel pans, but have the best heat conductivity and even heating, allowing them to heat faster on lower flames. They are usually coated with tin or steel to stop them reacting with foods; however, this coating will wear off with use, requiring retinning.
-The drawbacks to these are that the surface is fragile and needs retinning every so often, and they are rather expensive and heavy.
+They are the most expensive type of pan, and will also cost you in upkeep due to the need for retinning.
-===Carbon Steel===
+Due to their cost, copper pans are usually found only in high-end restaurants.
-Carbon steel tends to have high strength and heat resistance, and is often used for high heating. The drawback to Carbon Steel pans are that they tend not to be even conductors of heat, but this may be an advantage, i.e. in paella pans, where heat in one spot is needed.
+Cast iron pans are seasoned with oil or fat before use. This creates an extremely non-stick cooking surface. However, if not stored or seasoned properly, they tend to rust, corrode, tarnish, become damaged etc. quite easily and can be a bitch to clean. If necessary, it can be cleaned with paper towels and salt, and then given a light coat of oil; washing with soap will remove the seasoning. Cooking fatty foods such as bacon will help season and maintain your cast iron. Eventually you'll build up that wonderful layer of burnt oil and carbon that is better than any artificial non-stick surface.
-Carbon Steel pans also need regular seasoning.
+They tend to be around the cheap level of aluminium pans, but a bit more expensive. However, cast iron pans have a very long lifespan, and you may be able to get one cheaply from a thrift store or a family member. Pans that are rusted or dirty can be scoured with steel wool, then thoroughly washed with soap and water to bring the pan to its original, unseasoned state.
-===All Clad===
+===Carbon Steel===
-You may see these as "clad aluminium" or "clad copper" pans. These are sometimes also called "all clad" pans.
+Carbon steel tends to have high strength and heat resistance, and is often used for high heating. They do not have even heat distribution or good heat retention, which is why paella pans and Chinese woks are often made of carbon steel; this allows rapid heating and cooling in localized areas.
-Basically, these are like copper or aluminium pans, covered in stainless steel, so you get the pluses of copper or aluminium, but with the ease and non-reactivity of stainless steel.
+Carbon steel pans also need regular seasoning. They are cheaper than most other types of cookware.
 ===Non-Stick===
-You'll have seen these in the shops, the ones with the special teflon coating. They are good enough, especially if you prefer cooking on non-stick surfaces. Also it's easier to fry in these.
+You'll have seen these in the shops, the ones with the special teflon coating. The non-stick surface makes cooking and cleaning easy, and theoretically, it also allows you to use a smaller amount of oil.
-However, the non-stick coating won't last for forever, especially if it's a cheap pan set, it'll peel off with time. Also, if you get something burnt on them, you can't even consider using the rough end of a scouring pad on them or you will fuck them up something chronic. Not to mention the ol' Teflon gases killing birds thing, but you can go look that up if you want to.
+Cheap brands of non-stick cookware are much more likely to suffer from these shortcomings, so invest in a good-quality one.
 ===The bottom line===
 Personally, you're probably not out for spending masses, but if I must reccommend a decent all-rounder as far as pan materials go, I personally go for Stainless Steel. Good for all-round cooking, cleans well, doesn't screw with the food and isn't as massively expensive. Make sure you go for a decent quality set though, with a decent thick bottom, usually encapsulated. I personally have a set of Judge pans (with a Mayer skillet) which I managed to get from ebay (for £2.99 not including shipping, bwa ha ha ha ha) and they work pretty damn decent on my house's shitty oven.

@@ Line 5: / Line 5: @@
 ==Introduction==
-So your housemate has moved out and taken the pans that you used to use with him, or you're fed up of your cheap budget pots and pans that never seem to cook properly. You're in the market for new pots and pans, but you don't have a clue which is which, what is better than what, which brands to go for, where to get them. Well, first of all, we have to know what types of pans are avaliable for us.
+So your housemate has moved out and taken the pans that you used to use with him because he's an idiot, or you're fed up of your cheap budget pots and pans that never seem to cook properly and are your sole excuse for your bad cooking.
 ==Types of Pots & Pans==
@@ Line 21: / Line 27: @@
 *Non-stick
-So, without further ado, lets get going~
+So, without further ado, lets get explaining what these are~
 ===Aluminium===
@@ Line 33: / Line 39: @@
 These are those heavy pans you've most likely seen and picked up and gone "jeez these are heavy" and swung about and then knocked everything over and got sent out of the shop. Due to their heavy weight, they take a while to warm up, once they're warm, they hold the heat very well. They tend to be around the cheap level of Aluminium pans, but a bit more expensive. They're useful for slow cooking and frying.
-However, they tend to rust, corrode, tarnish, become damaged etc. quite easily. Don't wash it with soap and water, just run a damp paper towel over it to get off any bits of food, and then season it. Eventually you'll build up that wonderful layer of burnt oil and carbon that is better than any artificial non-stick surface.
+However, they tend to rust, corrode, tarnish, become damaged etc. quite easily and can be a bitch to clean. Don't wash it with soap and water, just run a damp paper towel over it to get off any bits of food, and then season it. Eventually you'll build up that wonderful layer of burnt oil and carbon that is better than any artificial non-stick surface.
 ===Stainless Steel===
@@ Line 60: / Line 66: @@
 ===Non-Stick===

@@ Line 19: / Line 19: @@
 *Carbon Steel
 *All Clad
 So, without further ado, lets get going~
+===Aluminium===