Pots, pans and Containers Pokhara University BHM

 Pots, pans and Containers

•      A good cooking utensil distributes heat evenly, preventing scorching.

•      Two factors affect a pan’s ability to cook evenly:

–     Thickness of the metal

–     Kind of metal

Metals

What kind of cooking utensil is supposed to be good?

·         The utensil that distribute heat evenly and uniformly

·         Two factors affecting the pans ability to  cook evenly

·         Thickness of the metal

·         Kinds of metal

    Kinds of Metal

·         Aluminum: Good conductor of heat, should be handled carefully, should not be used for storage of strong acids.

·         Copper: The best conductor of all, Expensive, heavy, today used mostly for show, it reacts chemically with many foods to create poisonous compounds.

·         Stainless Steel: Poor conductor of heat, ideal for storage containers, also comes with a thick bottom of copper or aluminum

·         Cast iron: distributes heat evenly, maintains high temperatures for long period, rusts quickly, cracks easily if dropped.

·         No-stick plastic type coatings: requires lot of care because it is easily scratched. Metal to be avoided from the surface, enables to cook food with little fat.

1. Stock pot

A large, deep, straight sided pot for preparing stocks and simmering large quantities of liquids.

Pots with spigot is also available

Sizes 8 to 200 liters

2. Sauce pot

Round pot of medium depth, similar to stock pots, but shallower, making stirring or mixing easier

Used for sauces soups and other liquids

Sizes: 6 to 60 liters

3. Braziers

Round, broad, shallow, heavy duty pot with straight sides

Used for browning, braising and stewing meats

Sizes: 11 to 30 liters

4. Sauce pans

Similar to a small, shallow, light sauce pot, but with one long handle instead to two loop handles

Used for general range top cooking

Sizes: 1.5 to 15 liters

5. Sauté pans, straight sided

Similar to a shallow straight sided sauce pan, but heavier

Used for browning, sautéing and frying, sauces and other liquids for rapid reduction

Size: 6” to 16” diameter

2.5” to 5” high

6. Sauté pans, slope sided

Also called fry pan

Used for general sautéing and frying meats, fish, vegetables ad eggs

Slopping sides allow the cook to flip and toss items without spatula

Sizes: 6 to 14 inches diameter

7. Cast iron Skillet

Very heavy, Thick- bottomed fry pan

Used for pan frying when very steady, even heat is required

8. Double broiler

Lower section similar to stock pot, holds boiling water. Upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat

Size 4 to 36 liters

9. Sheet pan/ Bun Pan

Shallow rectangular pan for baking cakes, rolls and cookies and for baking or broiling certain meats and fish

Sizes: 18”x26”(full pan); 18” x 13”(half pan)

 

10. Bake pan

Rectangular pan about 2 inches deep. Used for general baking

Comes in variety of sizes

11. Roasting Pan

Large rectangular pan, deeper and heavier than bake pan

Used for roasting meats and poultry

 

12. Hotel pan

Also called Counter pan, steam table pan, service pan.

Rectangular pans usually made of stainless steel

Comes in various sizes

         

13. Bain-marie inserts

Tall, cylindrical stainless steel containers

Used for storage and for holding foods in bain-marie (water bath)

Sizes: 1 to 36 liters

 

14. Stainless steel (SS) bowls

Round bottom bowl

Used for mixing and whipping, for production of hollandaise, mayonnaise, whipped cream, egg white foams

Comes in many sizes