Published at Friday, July 06th, 2018 - 00:13:20 AM. Cooking Pan. By Zdzislawa.
Excerpt from Pots and Pans - Bring Them On :
The STOCKPOT is to the Dutch oven as the Dutch oven is to a regular saucepan, each pot getting larger than the previous one. It is deeper than it is wide, with straight sides. Like the Dutch oven, the stockpot has loop handles on either side, large enough to accommodate oven mitts or pot holders. The stockpot is interchangeable with a SOUP POT, STEW POT, or STEW PAN, for they all function in the same manner. One of the larger pieces of kitchenware, a stockpot is ideal for producing all sorts of food for larger families and group gatherings. It is able to simmer large quantities of liquid; you might find a chef simmering stocks, thick soups, and stews as well as hearty chili, and boiling pasta. A stockpot does not need to be made of heat-resistive material. However, to prevent burning and scorching, it needs a heavy bottom. These pots range in size from a moderate 6-quart capacity to a mammoth 20 quarts. That's a lot of chilies!
A SKILLET is the same as a FRYING PAN. They both have a flat bottom and short flared or sloped sides, allowing for ease in tossing and turning food. A frying pan should be made of heat-responsive, heavyweight material. such as cast iron (which must be oiled and seasoned prior to its initial use). Frying pans that have been coated with a non-stick substance such as Teflon can be used for frying foods or for sautéing. As with saucepans and roasters, skillets (or frying pans) come in an array of sizes and usually with a lid.
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