When I go to the supermarket shopping will always see a wide range of kitchen utensils, but for after all lazy I can not completely distinguish these pots and pans their respective purposes and methods of use, do you have the same trouble as me? Today I will take you to understand the different kitchen pots and pans!
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Fry Pan / Skillet:
With a long handle, the edge of the pan is beveled, shallow, usually without a lid (lid), suitable for frying, frying eggs and steaks are very good to use.
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Saute Pan with lid:
With long handle, the edge of the pan is vertical, the pan has a certain depth, suitable for Chinese pot stickers, can be fried or simmered, cook some juicy dishes also no problem.
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Sauce Pan:
With a long handle and lid, the pan is deeper and suitable for heating liquids, the small capacity one is convenient for cooking milk, making noodles, making sauces, etc., and the large capacity one can do some stir-fry before simmering dishes or cooking soups.
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Griddle:
A shallow pan with a large cooking area at the bottom, ideal for making pancakes, pancakes, etc., and of course for grilling meat.
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Griddle Frying Pan :
With stripes on the bottom, used to fry steaks or steaks of meat and fish, etc. can be fried like a grill with beautiful stripes or lattice pattern.
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Chinese Wok Stir Fry Pan / Wok:
Wok is the Cantonese pronunciation of “wok”, the authentic one should be round-bottomed, but since most stoves in American homes can only hold flat-bottomed woks, there are also many Chinese woks that combine Chinese and Western styles. What if you still prefer a round-bottomed wok? With a Wok Ring on it.
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Tip:
Frying pans and woks are usually marked by the diameter of the top (lid), e.g. 8″, 10″, 12″… Since the bottom of the frying pan is smaller than the top, personal experience is that an 8″ frying pan is fine for cooking a single meal, while a 10″ – 12″ frying pan is more suitable for the average family, so you can fry more things at once. Chinese frying pan due to the deeper, the general family with 14-inch will be more appropriate.
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Dutch Oven:
A deeper version of the Dutch Oven with double ear handles and vertical edges, with a lid, usually thicker, used mainly for stews, but of course also for soups.
Braiser: a deeper frying pan with double ear handles, with a lid, wider and shallower than the Dutch Oven of the same capacity, suitable for both stir-fry and stewing.
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Soup Pot / Stock Pot:
A soup pot with double ear handles, usually with a larger and deeper capacity.
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Tips:
These pots are usually marked with a capacity of quart (qt), personal experience is that if you only cook a single portion, choose a 1.5-2 quart pot.
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Pasta Pot:
A convenient pot for cooking pasta, one is a soup pot with a deep inner layer that can leak water, this pot is also very convenient for cooking Western-style crawfish; the other is a soup pot with a hole in the lid, you can pour water directly from the lid.
Sieve-type equipment collectively known as Strainer or Colander: mainly used to separate solids and liquids, washing baskets are also called by this name.
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Steamer Insert:
A compartment for steaming.
Did the guys in front of the screen get it? Stay tuned for the next issue.
