I realized that I didn’t know the differences between the endless pots and pans in my kitchen after I almost burned down my apartment while cooking (do not cook pasta in a saucepan, people). I’ve learned since then, though, and I’m ready to help you avoid the same mistake.
Sauté Pan:
I honestly don’t know how people mess this one up since the function of this pan is in its damn name. Sauté pans, used for sautéing (*gasp*), have large surface areas and low sides so that the food can be tossed around easily. With the right pan, high heat, chopped ingredients and wrist dexterity, you can make a bomb sautéed meal like a pro. Stir-fry, anyone?
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Stock Pots:
An essential piece of equipment for every kitchen, a stock pot is large with a flat bottom, long sides, two handles and a lid. They’re usually used for cooking that requires a lot of liquid, including soups, broths, corn, and pasta (oops). They also work well for busting out your hidden drum “talent.” Yeah, we all do it.
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Fry Pan:
Basically, if your best friend were a pan it would prob be a fry pan. The cooking surface is usually coated with butter, oil or anything fatty, also known as the best foods. The long stick handle allows for flipping and the medium-height sides keep food in (except my pancakes still land on the ground…).
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Double Boiler:
Don’t let this two-part pan intimidate you. This cooking utensil is basically a thin-bottom pan placed inside a larger pan that’s filled with water. Used for delicate ingredients that require indirect heat, a double boiler is perfect for melting chocolate. You’re welcome.
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Griddle:
These smooth, rectangular bad boys are perfect for whenever high heat is needed and you’re looking to cook something flat. Think pancakes, burgers, eggs and grilled cheeses.
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