CHOOSING AND BUYING THE BEST COOKING EQUIPMENT

With all brands, shapes, materials and different pricing options out there, buy cookware can be a confusing issue.Actually, not a necessity. With a little knowledge about the form of cookware and terms and few think about your own cooking style, you will be able to kitchen appliances with a selection of pots and pans are most useful to you.

Understand your style … And you need. There are dozens of different forms of cookware, from common, everyday appliances like wok until a special designation equipment such as boiled fish. Familiarize yourself with the form and name of different cookware and then decide which one would really need.

kitcheware

Although buying a set containing seven – or 10 – equipment often seems like an interesting thing, do not buy it unless you are sure you are going to use all parts of the set regularly. Menggoreng tanpa minyak often there will be several important parts, combined with unusual shapes or sizes that you will never use, which is just a waste of money and cabinet space. Instead, complete the collection from time to time within budget and kitchen. Here are some basic equipment to get started:

  • A medium to large skillet (10 to 12 inches) for sauteing and stir until frying
  • A non-stick pan for cooking eggs (8 to 10 inches)
  • A Dutch oven size 6 to 8 for cooking stews and soups and boil water for pasta or potatoes
  • A saucier pan or cooking a small amount of soup and sauce, rice and grains and vegetables.

Once you have the basic equipment, build your collection with other equipment that make sense for your cooking style. Other useful cooking utensils including:

  • A small pot (1 or 2 liter) to melt the butter, boiled eggs or heat up a can of soup
  • A frying pan if you do a lot of stir – fry
  • Nonstick frying pan or skillet stainless steel extra size, depending on for how many people you are cooking. A small non-stick pan is great for cooking 2 scrambled eggs or an omelet, while very large can be used to cook a large number of eggs, pancakes or bacon.
  • An iron pan (10 to 12 inches) to burn the meat, make cornbread and more.
  • A grill pan for grilling indoors
  • An inexpensive broth pot to boil water for pasta or potatoes, or to make stock
  • Additional pot size, if you have not had one for cooking risotto and grains, or to make a smooth custard and sauce
  • A container for steamer
  • A double boiler for melting chocolate or making delicate egg-based sauce

Learning About Metal. This type of metal or combination of metals that are used to create a cookware is key to have a pan that works effectively, whether you are looking for a cookware that can be used for the cooking process that is slow to heat stable, or you need a pot that will do heat quickly but also allows you to adjust the temperature quickly.

You need to look at the references of the metal used for the cooking utensils. It refers to the thickness of the metal and the lower the number the more thick and the weight cookware.

It is the most common metals used in cookware and their properties:

Aluminum : Doing the heat quickly and evenly and sensitive to temperature changes, so that he became cold almost as quickly heats up. Aluminum is also lightweight and durable, but can react negatively with acidic foods that are often coated with other materials, such as stainless steel or a coat of nonstick.

Anodized Aluminum : An electrochemical process makes aluminum is not reactive and resistant to scratches. It also makes the cooking surface becomes sticky. Anodization process also coat aluminum so it tends not corrode into the food.

Cast Iron : Produces a heavy saucepan, heat the thick and slow, but very good in retaining and distributing heat.Ordinary cast iron or enameled cast iron, good for frying and dishes that require long cooking times such as boiled or stews.

Copper : Good in terms distribute and retain heat, but copper is stained and dented. Because copper is a costly metal, so it is often used in combination with other metals, such as only the bottom of the pot or as a thin layer on the equipment.

Stainless Steel : Durable, nonporous, nonreactive and resistant to rust, corrosion and hollow. Because stainless steel is not conductive, it is often combined with other metals, such as copper or aluminum.

Knowing what equipment you will need and the best material to choose from, will be useful in helping you select the equipment best cookware for your needs.

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