Of pots and pans

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A kitchen classic

There is a «cooking harbor» in every kitchen. Indeed, there is more than one, many of them designated as «pots». Pots have formed part of cooking for hundreds of years. While they tend to be made of metal nowadays, they previously consisted of ceramic – a tradition still upheld in earthenware cooking pots.

For every pot …

The material not only looks different, it changes the cooking experience. Eighty percent of pots sold are of stainless steel because they are designed for universal use and particularly suited to spending less time at the stove. Cast-iron pots are best suited to cooking, frying and braising. Copper pots are good for making sauces. And anyone looking to cook with less oil and fat reaches for coated cookware. But be careful because these pots are very sensitive and require special care.

Always make sure that the bottom is sufficiently thick. It must also be slightly concave, since it expands when heated and then lies flat on the cooking Surface.

… there is a lid.

The lid can also be decisive in selecting a good pot. Valuable energy can go lost if the lid does not seal perfectly. Whether glass or ceramic – both are in principle equally good. However with glass lids the cooking process can be observed, but metal lids are stronger.

Suited to every stove.

Even the stove itself must be considered in the selection of a pot.

The invention of the electric stove led to pots with clad bottoms, which ensure better heat transmission between cooking plate and cooking pot. Induction stoves meant that pots had to be ferromagnetic; i.e. capable of magnetization. Want to give it a try? Just hold a magnet to a pot bottom. Gas stoves are good territory for all pots. But don’t use pots that are too small, since the flames can lap up the sides. This also holds true for the other heating technologies. A pot that is too big or too small for a cooking zone only wastes energy.

SCHOTT CERAN® glass-ceramic cooking surfaces are suited to all methods of heating. But they also have special needs: stainless steel and enamel coatings are fine, but pots made of aluminum and copper can leave visible marks. Please do not use these. You can discover more details on pots here.

For every taste.

Time to take a look at the different pot types.

Stewing pan: A flat pot ideal for braising. Meat can be deglazed here after roasting and cooked at low temperature, on the stove or in the oven.

Covered saucepot: A mid-size pot, suited to large quantities, especially stews. Voluminous vegetables can be blanched with these and soups are also excellently prepared in this pot.

Vegetable pot: Deep pot for family portions. Ideal for preparing meat and poultry, but also soups and spaghetti.

Steamer pot: These have holes and the same diameter as the related pots (usually covered-saucepot size). Liquid is brought to a boil in the pot, the rising steam then cooks vegetables, fish and poultry.

Saucepan: The small pot with a long handle is ideal for pouring and preparing sauces and milk.

Pressure cooker: For everyone who’s in a hurry. Air- and water-tight, it produces high steam pressure in which food cooks quicker.

Asparagus pot: As the name suggests, a special pot for cooking Asparagus.

Pan: For the sake of completeness, we don’t want to leave this unmentioned. Stainless-steel pans are perfect for searing meat. A frying pan with handle fits well on the stove, and a serving pan with handles on the side fits well in the oven.

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