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Choosing Pots and Pans to Improve Your Cooking Not Verified Private Seller

2 months ago   Automobiles   Sapele  

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Location: Sapele
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Choosing Pots and Pans to Improve Your Cooking

As a Fine Cooking editor, I’ve had the chance to observe lots of great cooks at work. From them, I’ve learned plenty—including the fact that good-quality pots and pans made of the right materials really can improve your cooking.

 

Rather than having a rack filled with stock pot and pans of all shapes and sizes, owning a few well-chosen pieces will give you the flexibility to cook whatever you want and the performance you need to cook it better.

 

I polled some of our authors to find out which pans were the most valuable to them and why. I then came up with six pieces, starting with two indispensables: an anodized-aluminum stockpot to handle stocks, soups, stews, some sauces, blanching, boiling, and steaming; and a high-sided stainless-steel/aluminum sauce pan with a lid for frying, deglazing sauces, braising small items like vegetables, making sautés and fricassées, cooking rice pilafs and risottos, and a whole lot more. The other four pieces I picked make for even more cooking agility and add up to half a dozen ready-for-action pots and pans that you’ll really use (see For every pot, there’s a purpose…).

 

All good pans share common traits

In a well-stocked kitchen store, you’ll see lots of first-rate pots and deep fry pan. They may look different, but they all share essential qualities you should look for.

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Car Brand Mercedes

 
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