_Pots And Pans


Serves: 5

Ingredients

Directions:

KNOW YOUR POTS AND PANS

MATERIAL: Copper lined with tin
HEATING: Very quick and even
HEAT TRANSFER: Very quick and even
HEAT RETENTION: Cools down very quickly
TOXICITY: Toxic if not lined must be relined occasionally
GOOD FOR: Sauté pans, skillets
UPKEEP: Must be polished frequently lining scratches easily
COST: Expensive

MATERIAL: Copper lined with steel
HEATING: Quick and even
HEAT TRANSFER: Quick and even
HEAT RETENTION: Cools down quickly
TOXICITY: Toxic if not lined lining will not scratch easily
GOOD FOR: Sauté pans, skillets
UPKEEP: Must be polished frequently
COST: Expensive

MATERIAL: Aluminum
HEATING: Quick and even, depending on gauge of metal
HEAT TRANSFER: Quick and even, depending on gauge of metal
HEAT RETENTION: Cools down quickly
TOXICITY: If pan is scratched it can leach aluminum into the food do not use with high-acid foods
GOOD FOR: Sauté pans, skillets, saucepans, stockpots, roasting pans
UPKEEP: Wash and dry food can stick
COST: Moderate

MATERIAL: Anodized aluminum
HEATING: Quick and even, depending
HEAT TRANSFER: Quick and even, depending on gauge of metal
HEAT RETENTION: Cools down quickly on gauge of metal
TOXICITY: Pan is scratch-resistant and will not interact with food
GOOD FOR: Sauté pans, skillets, saucepans
UPKEEP: Wash and dry food can stick
COST: Expensive

MATERIAL: Nonstick aluminum
HEATING: Heats up gradually
HEAT TRANSFER: Does not transfer heat well
HEAT RETENTION: Holds heat moderately well
TOXICITY: Safe, although there is some evidence that the plastic lining can break down at very high temperatures
GOOD FOR: Omelet pans
UPKEEP: Wash and dry
COST: Inexpensive

MATERIAL: Stainless steel
HEATING: Heats up slowly better if thicker gauge
HEAT TRANSFER: Does not transfer heat well
HEAT RETENTION: Holds heat moderately well
TOXICITY: Completely safe
GOOD FOR: Saucepans, stockpots
UPKEEP: Wash and dry
COST: Price depends on gauge of metal

MATERIAL: Stainless steel with copper or aluminum core
HEATING: Quick and even
HEAT TRANSFER: Quick and even
HEAT RETENTION: Cools down quickly
TOXICITY: Completely safe
GOOD FOR: Sauté pans, skillets, saucepans
UPKEEP: Wash and dry food can stick
COST: Expensive

MATERIAL: Copper-bottom stainless steel
HEATING: Heats up slowly better if copper is thicker gauge
HEAT TRANSFER: Does not transfer heat well
HEAT RETENTION: Holds heat moderately well
TOXICITY: Completely safe
GOOD FOR: Saucepans, stockpots
UPKEEP: Wash and dry
COST: Price depends on gauge of metal

MATERIAL: Iron
HEATING: Heats up slowly
HEAT TRANSFER: Transfers heat slowly
HEAT RETENTION: Holds heat well
TOXICITY: Safe does leach iron into food
GOOD FOR: Dutch ovens, deep skillets, griddles
UPKEEP: Must be seasoned rinse dry quickly can rust
COST: Inexpensive

MATERIAL: Enamel-coated iron
HEATING: Heats up slowly
HEAT TRANSFER: Transfers heat slowly
HEAT RETENTION: Holds heat well
TOXICITY: Completely safe
GOOD FOR: Dutch ovens, deep skillets, casseroles
UPKEEP: Wash and dry
COST: Expensive

MATERIAL: Heat-resistant glass
HEATING: Heats up slowly
HEAT TRANSFER: Transfers heat slowly
HEAT RETENTION: Holds heat well
TOXICITY: Completely safe
GOOD FOR: Baking dishes, casseroles
UPKEEP: Wash and dry
COST: Expensive

MATERIAL: Ceramic
HEATING: Heats up slowly
HEAT TRANSFER: Transfers heat slowly
HEAT RETENTION: Holds heat well
TOXICITY: Completely safe
GOOD FOR: Baking dishes, casseroles
UPKEEP: Wash and dry
COST: Expensive

This _Pots And Pans recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


More Recipes from the Homemade in a Hurry Cookbook:
01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
_Asian Quick-Soak Noodles
_Baby Carrots
_Buckwheat
_Buying And Storing Honey
_Buying Leafy Vegetables
_Canned Dairy
_Canned Pumpkin Is Better Than Fresh
_Canned Tomatoes
_Chai Concentrate
_Chiles-Too Hot To Handle
_Chimichurri
_Choosing Meat
_Cook Your Vegetables By Color
_Cooking With Salad Dressing
_Cooking Without Heat
_Cornbread Mixes
_Couscous
_Curry Paste
_Defining Fruit
_Don't Overlook (Seafood)
_Dried Wild Mushrooms
_Dry-Pack, Day-Boat, Unsoaked Scallops
_Edamame
_Endives
_Fennel, Celery, And Other Stem Vegetables
_Fish On The Bone
_Fishing For Broth
_Flavored Oils
_Flavored Salsa
_Food In A Tube
_Frozen Dough
_Frozen Potatoes
_Hanger Steak
_How Do You Know When The Fish Is Done?
_How Does A Slow-Cooker Work?
_Instant And Precooked Polenta
_Instant Polenta
_Judging Freshness
_Keep Your Skin On
_Lean Fish / Fat Fish
_Leftovers: Turkey Salad Reinvented
_Lemon Zest
_Making Substitutions For Cream
_Making Substitutions: Salsa And Dressing
_Meatless Protein
_Melting Cheese
_Mesquite Sauces
_Microwave Steaming
_Mole Paste
_Perfect Cheesecake
_Ponzu
_Pots And Pans
_Precut Produce
_Prepared Pie Crust
_Preservatives In Jarred Garlic
_Puff Pastry
_Quick Tomato Sauces
_Quick-Cooking Whole-Grain Rice
_Quinoa
_Quorn
_Ready-To-Serve Precooked Bacon
_Refried Beans
_Refrigerated Guacamole
_Restaurant-Style Stock And Sauce Concentrates
_Resting Lasagna (Or Any Casserole)
_Risotto
_Salting To Cook, Not Just For Flavor
_Seitan
_Shopping For Root Vegetables
_Speed-Baking Potatoes
_Sprouts: An Instant Salad
_Techniques For Cooking Vegetables
_The Allure Of Pouched Fish
_The Joy Of Soy
_The Sweet Side Of Pepper Spread
_The Theory Behind Slow-Roasting
_The Two Faces Of Veggie Burgers
_Tofu
_Tomatoes And Cream
_Tough Cuts Of Meat
_V8: A Garden In A Jar
_Vegetables That Are Fruit
_What Is Bruschetta?
_What Makes An Onion Sweet?
_White Beans
_You Say Tabbouleh, I Say Tabouli




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