National Food Equipment - Flipbook - Page 15
COOKWARE GUIDE
Materials, Types,
and Their Uses
View Cookware on
pages 137-140, 269 & 270
Aluminum
Aluminum is the most common material for cookware, as it is an excellent conductor of heat and is inexpensive compared to stainless steel or copper cookware. Although
features such as the lid, handle and finish are important, thickness is the key element of quality. The thicker the pan, the better the heat dispersion. Aluminum is reactive
and the soft metal dents and scratches easily. To compensate for these drawbacks, manufacturers have developed anodized aluminum cookware, in which the pans undergo
electrolytic processing that makes the outer surface both harder and less reactive.
Stainless Steel
Stainless steel quality is determined by nickel content. In general, the greater the nickel content, the better the quality, as nickel allows a brighter, more durable rust resistant
luster. Although durable, non-reactive and beautiful, stainless steel is a poor heat conductor. Inexpensive cookware is prone to hot spots and warping over high heat. Stainless
steel is most effective with an aluminum or copper disc added to the bottom.
Traditional vs. Nonstick
There are advantages to both traditional and nonstick pans. The latter are easy to clean and require very little cooking fat, while traditional surfaces excel at developing fond,
those crusty, stuck-on bits of food that add deep flavor and color to pan sauces. Light-colored interior finishes make it easy to watch for signs of burnt drippings.
Stock Pots
Fry Pans
Excellent for preparing large
quantities of seasoned liquids,
pastas, soups, bulk vegetables and
seafood. Ideal for slow simmering.
Fry small tender foods such
as eggs, fish, chicken pieces,
pork chops and soft vegetables.
Shallow sides for easy stirring
and sliding food out of the pan.
Braziers
SauteĢ Pans
Wide heating surface allows the
cooking of meats and vegetables
in limited amounts of liquid. Ideal
for long, slow cooking which allows
the liquid to add juices and flavor.
Straight-sided pan is ideal for
stir-frying beef, chicken, pork,
shrimp and vegetables. Browning
vegetables, quick stewing and
poaching are other uses for this
heavy frying pan.
Sauce Pots
Sauce Pans
Wide bottom area for maximum
heat conduction. Ideal for slow
cooking stews, sauces, soups,
casseroles and roasts while
reducing the content.
Excellent for cooking
soup, vegetables, sauces
and for simmering and
boiling foods in liquid.
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