Guide to buying pots and pans To cook properly, it is very important to have the right tools, and pots and pans make all the difference. Is a basic set enough, or would an extra saucepan, casserole or wok work for you? In our guide, you will find pots and pans that fit your needs, regardless of whether you are just starting in the culinary world or if you are a chef.
The basic game: a good start If you're looking for unpretentious, everyday cooking, a large pot (3-5L), a small saucepan (1.5-2L), a medium skillet (28cm) and a sauté pan should provide you with everything you need. Stainless steel cookware is always useful as it accommodates numerous ways of cooking, cleans easily, is compatible with almost all hobs, and lasts a long time. When you have a basic set, add tools as you need them.
Essential utensils: pots Pots are larger than saucepans, as they can hold a minimum of 2 litres, and have two handles that help carry them from one place to another, despite their size and weight. With them, you can cook for the whole family or prepare dishes that require a lot of water. For example, to boil pasta.
Essential utensils: saucepans Saucepans are small pans that can hold between 0.5 and 2 litres, and have a long, straight handle. In most cases, they are used to prepare small meals, such as vegetables or sauces.
Essential utensils: pans Non-stick coated aluminum pans never hurt, as the coating prevents food from burning easily, makes cleanup easier, and saves you from using as much fat. For its part, cast iron pans brown food proportionately, since this material conducts heat in equal parts and conserves it for long periods.
Save time with saute pans Saute pans are used to brown pieces of meat, fish or chicken, sauté vegetables and reduce sauces. They have raised edges to prevent spilling or splashing food when turning and stirring. In many cases, they include a lid that completely or partially covers them to cook the food when the ingredients are already browned.
Grills as an alternative to the classic barbecues When cooking with grills, the moisture of the food remains inside and the surface becomes crispy. To achieve this, the temperature needs to be high for a short period. The grills have a wave-shaped surface that gives the food a characteristic marking. It also reduces the fat in food and concentrates it in its lower part.
Woks: fried but healthy When using a wok to sauté food, the fat is not as necessary, making it a lighter option. The woks have tall, slanted sides, which helps to distribute the heat efficiently and evenly, and to concentrate the ingredients in the lower part, where the temperature is higher. If you want to cook with an open flame (such as a gas hob), we recommend
a wok with a rounded base. On the other hand, electric plates and ceramic glass work best in flat-bottomed woks.
Saucepans: the multipurpose pots Pans are typically made from cast iron, so they can be used on both hobs and ovens, and are ideal for browning or frying meat, stews, and anything else that needs to be simmered. They are usually large and very heavy. However, you don't have to move them too much. As soon as the pan is placed on the hob or in the oven, the food should cook without many more steps. Plus, because they're so big, they have room for copious amounts of meat, vegetables, and liquids. The best? You can cook and serve on the same platter, so everything cleans up faster.
Materials and maintenance The correct maintenance of your pots and pans is a basic process to extend the useful life of these instruments. Remember to check the labels of the products, there you will find how you should clean each of them and what type of plates they are suitable for. Take maximum care of your kitchen utensils, to achieve this follow these simple tips
