1 / 6

Pots, Pans, and Containers

Pots, Pans, and Containers. Two factors affect a pan’s ability to cook evenly: Thickness of the metal Kind of metal. Metal and Conductivity. Pots, Pans, and Containers. Aluminum : used for most cooking utensils in food-service kitchens Good conductor and is light weight.

Download Presentation

Pots, Pans, and Containers

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Pots, Pans, and Containers Two factors affect a pan’s ability to cook evenly: • Thickness of the metal • Kind of metal Metal and Conductivity

  2. Pots, Pans, and Containers • Aluminum: used for most cooking utensils in food-service kitchens • Good conductor and is light weight. • Copper: best heat conductor • Extremely expensive. • Requires a great deal of care. • Stainless Steel: poor heat conductor of heat • Scorch foods easily. • Ideal for storage containers. • Cast Iron: distributes heat evenly • Maintains high temperatures for long periods. • Used in griddles and heavy skillets. Kinds of Metal

  3. Pots, Pans, and Containers • Porcelain Enamel-Lined Pans: should not be used • Forbidden by some health departments. • Scratch and chip easily. • Non-Stick Plastic-Type Coatings • Brand names include Teflon and Silverstone. • Surface is easily scratched. • Use only tools made of plastic, silicone, or wood. Kinds of Metal

  4. Pots, Pans, and Containers • Stockpot: for preparing stocks and simmering large quantities of liquids. • Stockpots with spigots: allow liquid to be drained off without disturbing the solid contents or lifting the pot. • Size: 8-200 quarts (liters) Uses of Pots and Pans

  5. Pots, Pans, and Containers • Saucepot: similar to a stockpot but shallower; used for soups, sauces, and other liquids. • Sizes: 6-60 quarts (liters) • Brazier/Rondeau : a round, broad, shallow, heavy-duty pot; used for browning, braising, and stewing meats. • Sizes: 11-30 quarts (liters) Uses of Pots and Pans

  6. Pots, Pans, and Containers • Saucepan: may have straight or slanted sides; used for general rangetop cooking. • Sizes:1.5-15 quarts (liters) • Straight-Sided Sauté Pan/Sautoir: used for browning, sautéing, and frying; also used for cooking sauces and other liquids when rapid reduction is required. • Sizes: 2.5-5 inches (65-130 mm) deep; 6-16 inches (160-400 mm) in diameter Uses of Pots and Pans

More Related