Alright, here are the 4 TYPES OF SKILLETS AND SAUTE PANS YOU SHOULD HAVE:
Uno: 8" to 12" stainless steel sauté pan-
A versatile pan that allows you to cook food quickly over high heat and to add liquid for braising or sauce-making. Since it’s stainless steel, it won’t react with acidic foods. Choose a model that comes with a lid.
Dos: 8" or 10" nonstick aluminum skillet-
An all-purpose skillet that handles sautéing and cooking eggs with equal ease. If your budget allows, consider purchasing an anodized aluminum skillet.
Tres: 12" cast-iron skillet-
A heavy, dense pan that is an excellent conductor of heat. Once hot, it retains its heat even after you place cold items (such as large cuts of meat) in it. This quality makes it a great tool for searing and caramelizing (adding a brown crust to the surfaces of foods).
Quadro: 14" steel or cast-iron wok-
A pan used for stir-frying. Only copper, steel, and cast-iron woks are capable of maintaining the very high temperatures required to stir-fry foods properly. If you have an electric stovetop, you’ll need a flat-bottomed wok. If you have a gas stovetop, a round-bottomed wok is preferable because it allows for better heat distribution. However, it’s always wise to place a wok ring around your stovetop burner and rest the wok on top of the ring to keep the wok stable while you cook.
The last bit of this 3 Part Kitchen Essentials on different type sof Pots and Saucepans you should have will come next. I hope you enjoyed these Kitchen Essentials posts!!
Text on the different types of Skillets and Saute Pans are from Quamut.com
