This guide to the choice of pots and pans, and to the discovery of the best materials and shapes, arises precisely from the desire to give the keys to every professional, kitchen lover or occasional cook to always choose the best tools for their labors. culinary. Initially we will focus on the characteristics to be considered at the time of purchase; later we will analyze each material and shape, in order to give you as complete knowledge as possible about the world of pots and pans.

• What are the characteristics to observe when buying a saucepan?
• The great guide to pot and pan materials
• Aluminum pans
• Copper pots
• Stainless steel pans
• Pans in steel-aluminum
• Non-stick pans
• Soapstone pans
• Iron pans
• Cast iron pans

• So: which pot to choose based on the material ?
• The guide to shapes and uses
• The pot
• The casserole: high and low, round and oval
• The pan: straight and flared
• The pan
• The pressure cooker
• The fish bowl
• The braising pan or roaster
• The double boiler insert and the bain-marie pot
• The wok
• The pasta cooker or pasta pot

• Italian Cookware Brands

What are the characteristics to observe when buying a saucepan?

Before dealing extensively with the various materials, it is appropriate to make a brief introduction in which we will highlight the characteristics and specifications that it is always important to consider, when thinking about buying a pot. The material from which a pan is made is the first and most important requirement to be taken into consideration.

Ability to conduct heat

Since the purpose of a pot is to cook food, before each purchase, it is important to consider the different thermal conductivity of the chosen material, since each material absorbs and emits heat in a different way.

The predisposition of a material to be crossed uniformly and quickly by temperature variations (in other words its thermal conductivity) is expressed through the formula W / m ° K.

A vessel characterized by an excellent ability to conduct heat allows:

• the easy and effective regulation of the temperature in the various cooking phases.
• optimal heat distribution over the entire surface of the pan, including the walls.

the consequent decrease in the risks of local overheating and burns.

Energy saving

This feature, often snubbed by those who buy pots and pans for an unprofessional environment, should always be taken into consideration. In fact, containers with high thermal conductivity allow less time to be used to reach the desired temperatures, consequently consuming less energy.

Specific weight

The weight of the containers is also a factor that must be taken into account, both in the professional and non-professional environments. In fact, each material has a different specific weight (i.e., a different conventional reference measure compared to the weight of one cubic centimeter of water, or about one gram). For example, the specific weight of one cubic centimeter of iron is 7.8 grams, that of aluminum is only 2.7g.

The great guide to pot and pan materials

When we all want to prepare a recipe, we carefully choose the ingredients, so that the final dish, as well as being tasty, is also healthy.

Few, however, show the same attention in choosing the material with which to cook their dishes. We have already briefly introduced how each material has specific characteristics that require different cooking regimes and methods. Now, let’s analyze the qualities, advantages, and possible disadvantages of each material.

Aluminum pans

Aluminum pans are among the most used in catering, thanks to their lightness, their manageability, and their often-advantageous quality / price ratio.

A specific feature of aluminum is its high thermal conductivity. Aluminum, in fact, with its 225W / m ° K is the fourth material with the highest capacity to conduct heat after gold, silver and copper. This allows all the ingredients placed in the pot to cook at the same temperature, also making it very easy to manage the flame during cooking.

The advantages of alumunum cookware:

• high thermal conductivity.
• consequent energy saving.
• little or no maintenance is required.
• excellent resistance to impact, thermal shock, abrasion and corrosion.
• suitable for induction cooking when a ferritic steel disc is applied to the bottom.
• light and easy to handle, thanks to the low specific weight.
• convenient quality / price ratio.

The defect of aluminum cookware:

• aluminum pans are not suitable for storing cooked food, especially when sour or salty.

Useful tips for using aluminum cookware:

• before purchasing, make sure the container is 99.5% pure aluminum.
• after purchase, it is very important to carefully clean the inside of the pots and rinse them with boiling water. After drying, you need to grease them with oil, let them rest for a few hours and finally rinse them again.
• never place an empty aluminum pot over low or high heat.
• foods placed in an aluminum pan cook better and retain a more intense flavor over moderate heat; given the very high thermal conductivity, never use high flames.
• avoid letting food rest inside the aluminum pan, specialists in acidic or highly salty foods; in any case, do not use to store food out of a refrigerated environment for more than 24 hours.
• never wash in the dishwasher.
• if you see a dark patina inside the container, keep in mind that it is an inert protective barrier due to the oxidation of the metal: do not remove it.

Copper pots

Cooking enthusiasts understand, for certain types of cooking and preparations, a copper pot guarantees that the dishes maintain their nutritional properties unaltered and retain a decidedly more intense flavor, with a perfect blend of flavors and aromas, which can be savored in all their nuances.

Furthermore, copper pots are made of the most conductive material among those commonly used in the kitchen with its 392W / m ° K. This fact results in considerable energy savings and always precise cooking of the food placed in the pan.

Finally, as we have already introduced, thanks to the nature of the alloy of which they are made, the copper pots have a practically eternal duration, being able to be returned as new thanks to periodic stagnation and polishing.

The advantages of copper pots:

• as we have seen, copper, of all materials, is the one that guarantees the best cooking of food.
• the very high thermal conductivity ensures uniform heat diffusion throughout the pot and faster cooking which translates into great energy savings.
• maintaining a constant temperature prevents food from sticking to the bottom.
• thanks to their style and design, the copper pots can be used “to serve”, giving a touch of refined elegance to the table.
• excellent resistance to impact, thermal shock, abrasion, and corrosion.
• possibility of being stagnated.

The defects of copper cookware:

• high cost not accessible to everyone.
• the high specific weight does not make them among the most manageable pots on the market.
• more attention when cooking food because it is not non-stick.

Useful tips for using copper cookware:

• avoid excessively high flames during cooking.
• never place the empty container on the fire.
• during use, avoid using metal ladles which could damage the tin coating;
• the best use is obtained with the use of a flame spreader between the pots and heat sources.
• do not subject tinned copper pans to temperatures above 220 ° C to prevent the tin from melting.
• for internal cleaning, never use abrasive products, for external cleaning use only specific detergents.
• do not wash in the dishwasher.
• do not stack the pans on top of each other; we recommend hanging them.
• exposure to high temperatures, acidic foods and salt can lead to the formation of a dark halo on the tin plating. Don’t worry it does not affect the tin coating or the flavors of the cooked dishes.

Stainless steel pots

Stainless steel pans are ideal when it comes to boiling and reheating dishes, since the low thermal conductivity – which stands at 16W / m ° K – of this material means that the heat is concentrated on the base.

The poor ability to conduct heat, the ease of cleaning and the great resistance of this material make these pans perfect for cooking broths, soups, roasts and braised meats

The advantages of stainless-steel cookware:

• they do not require any maintenance.
• suitable for “immersion” cooking in which the heat is transmitted by the liquid in which the food is immersed and not by direct contact with the walls or bottom of the container.
• extremely resistant to impact, thermal shock, abrasion and corrosion.
• with the application of a ferritic steel disc, the pots become suitable for induction cooking.

The defects of stainless-steel cookware:

• energy saving not optimal due to the poor ability to conduct heat.
• poor handling due to the high specific weight.
• possibility that, during cooking, splashes of food carbonize on the walls, given the difference in temperature with the bottom.
• stainless steel pans are not very resistant to the aggression of course salt;
• presence in stainless steel of fair quantities of nickel and chromium.

Useful tips for using stainless steel cookware:

• steel pots, thanks to their strong resistance to corrosion, are ideal for cooking acidic foods, marinades and brines.
• make sure the pots are built with 18/10 stainless steel to avoid rusting.
• at the time of purchase, one should choose pans that have an aluminum heat-diffusing bottom with a minimum thickness of 6-7mm.
• add the salt only during boiling to facilitate its dissolution and prevent it from attacking the metal.

Pans in steel-aluminum

(ALUINOX)

The Pans in steel-aluminum is a line of cooking tools with an aluminum heart and stainless-steel exteriors. The trilaminate name derives precisely from the composition of the products, which have a layer of aluminum (80%) enclosed between two layers of steel (10% + 10%).

This option adds the merits of the two materials: the high thermal conductivity of aluminum is combined with the resistance of steel, guaranteeing a resistant pot that allows easy temperature management and relative energy savings. The ability to conduct heat is only slightly lower than that of aluminum, settling at 190 W / m ° K.

The Advantages of steel-aluminum cookware:

• the two layers of stainless steel give the pot considerable strength and great resistance to impact, thermal shock, abrasion, and corrosion.
• the aluminum core ensures good energy savings.

The defects of steel-aluminum cookware:

• high specific weight, due to the two layers of stainless steel.
• low resistance to the aggression of course salt.
• presence in stainless steel of fair quantities of nickel and chromium.

Useful tips for using steel-aluminum cookware:

• make sure that the stainless steel is 18/10 stainless steel, otherwise it could rust.
• add the salt only during boiling to facilitate its dissolution and prevent it from attacking the metal.

Non-stick pans

So, let’s start to do some clarity.

The substances fundamentally involved, when it comes to non- stick pans, are two: PFOA, acronym for Perfluorooctanoic acid, and PTFE or Polytetrafluoroethylene.

The first is an acid used in numerous materials used to coat products intended for use in the kitchen, but not resistant to high temperatures, the second is instead a chemical material that has the property of having excellent heat tolerance. 

The difference between PFOA and PTFE lies precisely in their heat resistance.

PFOA becomes unstable at high temperatures (normal condition for pans), releasing elements that are toxic, for example, to the thyroid. Hence the fact that non- stick pans made with PFOA are considered harmful. 

PTFE, on the other hand, is a non-toxic and safe coating, to give the tools the non-stick properties.

For this reason, in 2006, the US Environmental Protection Agency (EPA) asked the eight main world producers of fluoropolymers to voluntarily join a program to reduce PFOA emissions (-95% by 2010 and total elimination by 2015). 

In reporting the news, however, some media confused PFOA with PTFE or Teflon®. 

The EPA itself has never questioned the safety of non-stick utensils which, on the contrary, can be used with confidence.

PTFE, as we have said, is a chemical material that has the property of presenting excellent resistance to high temperatures (it means over 200 ° C) and that is commonly used for its non-stick properties, in the field of products for the kitchen. 

It is also important to point out that the major control bodies at the Italian, European and American level have declared that this material can be adopted in complete tranquility.

So, it is not the non-stick pans that are harmful, but the old coating (PFOA), now almost unused.

Today, non- stick pans are not only safe, but also enjoy a number of benefits.

For example, non- stick pans significantly reduce the risk of burning food and allow you to reduce the amount of oil and fat used in normal cooking operations. Therefore, a more than positive answer comes by itself: non- stick pans (made of PTFE) are safe for health and the environment.

In the latter case, in fact, we like to remember that non- stick pans require less water and detergent to be washed.

And in case of a scratch?

Scientific studies have shown that any fragments of PTFE ingested with food , due to a coating that is no longer in perfect shape, are treated by our intestine like vegetable fibers , then expelled in complete tranquility without creating accumulations or deposits.

The choice of non-stick pans must be thought carefully, so as to be able to buy a product that is first of all healthy and then that meets the needs of cooking and durability.

The criteria on which to base for the choice of excellent pans are basically two, the thermal conductivity and the materials that allow uniform cooking. The thicker the non-stick pans, the better the value for money.

Just think that a thin pan, no matter how non-stick, will always result in a cooking period that is too short, affecting the flavor and texture and deteriorating in a short time.

On the market there are pans of different types of materials, some of which are non-stick in nature, others have a coating that can be in stone, ceramic, or Teflon.

For this we are going to see which non-stick pans and pots to prefer as an alternative to those of Teflon and avoid any health risks.

Non-stick stone pans

All stone pans are generally non-stick, whether they are only coated or entirely made of lava stone.

The composition of the stone is not toxic at all, it does not absorb odors or flavors and has the great advantage of retaining heat at a constant temperature for at least 30 minutes.

The non-stick stone pans allow you to prepare dishes with a long cooking, and are suitable for roasts, braised meats, soups, polenta, etc.

They are pans that also allow a certain saving, if used on gas, for the same cooking, much less gas is consumed and even a low flame is enough. In this way a delicately uniform cooking is obtained and without the need to add fat, as it is non-stick by nature.

Ceramic pans

They are non-stick pans that have seen commercialization relatively recently. Even ceramic like stone is non-stick and non-toxic, so there is no danger of food contamination.

Specifically, the pot is covered with a fairly thick layer of ceramic which, unlike the black Teflon ones, makes it appear a pure white or pearly color.

These coatings are ideal for frying and browning in oil, less suitable for delicate cooking.

Non-stick stainless-steel pans

Non-stick pans made of stainless steel, which is stainless steel, are not subject to corrosion, rust, or other deterioration due to time, and are among the most used in the kitchen.

Steel is an extremely impact-resistant material, because of which it rarely deforms.

It is also a material that does not require great effort for maintenance and cleaning and is still resistant to any type of scratch or abrasion during washing.

Due to the poor heat conductivity, cooking is particularly suitable for boiling and stewing, when the food is not in direct contact with the surface.

The cast iron pans

Cast iron is a very resistant material and is also found enameled. The enamel coating guarantees healthy cooking if it is free from toxic substances. It has a dark color and tends to retain heat even when the fire is off.

With those in cast iron you can cook on all types of stoves (gas, induction, oven, flame, etc.)

Cast iron pans are suitable for long cooking just like ceramic or stone ones.

They are generally very resistant and are suitable for uniform cooking of meat (especially slices), but also for the preparation of roasts, braised meats, and game.

Cleaning should only take place when the pan is cold, preferably with oil and salt.

For this reason, they are suitable for direct contact with food, therefore for sautéing, frying, scalding, toasting, but it is not suitable for particularly acidic foods such as tomatoes.

Also, the value for money is usually more advantageous than other non-stick pans.

The titanium pans

Titanium is a non-stick material by nature, which is why titanium pans do not need any coating and are extremely durable and indestructible.

Titanium resists scratches and bumps and has excellent heat conductivity, so it saves money and cooking is well uniformed for any type of food.

The duration of non-stick titanium pans is very long over time, and the cost is worth its resistance and adaptability to any type of food and cooking.

There are no major disadvantages other than having to be careful not to cook too salty or acidic foods or leave them in contact with the bottom.

The copper pans

Copper is one of the most used metals since ancient times for cooking food as it is light and has great thermal conductivity. It is an elegant and precious material.

The non- stick copper pans are suitable for the most diverse cooking, but above all for the preparation of creamy and dense foods, such as risottos or creams.

To buy a product that lasts over time, it is good to check that it is “tinned copper”. Tin is used as a coating inside and guarantees against the potential toxicity, not of the copper itself but of the oxidation that can be created over time.

On the market it is easy to find copper pans with stainless steel interiors.

Non-stick aluminum pans

For those who want to combine the search for quality materials with absolute practicality of use, the obvious advice is to propose a non-stick aluminum pan.

This solution combines the advantages due to the very high ability to conduct the heat of aluminum (225W / m ° K) with the non-stick properties of the plastic coating that allow foods not to stick and allow a much less intensive use of oils during cooking.

The advantages of non-stick aluminum pans:

• non-stick aluminum pans have excellent thermal conductivity, which allows for significant energy savings.
• the latest production technologies allow for low production costs and, consequently, an excellent quality-price ratio.
• great practicality of use and ease of cleaning.
• the low specific weight makes them very manageable.
• allow for low-fat cooking.

The defects of non-stick aluminum cookware:

• the coating is destined to wear out over time due to abrasions.
• the use of steel tools that rub on the coating further accelerates the wear process

Useful tips for using non-stick aluminum cookware:

• we always recommend making sure that the non-stick coating is applied by spray.
• when using for the first time, it is recommended to wash the container with water and “precondition” it, that is, lightly grease its interior with oil or butter and then rinse it thoroughly; this procedure serves to waterproof the micro holes.
• we do not recommend the use of pointed or sharp metal utensils, capable of leaving marks inside the pots, but, even if this happens, remember that this does not preclude the non-sticking of the cooking tool and does not cause any damage to the health.
• do not use excessively abrasive sponges for cleaning operations.
• non-stick aluminum pans prefer fast cooking, where the power of the heat sources is essential.
• avoid placing empty non-stick pans on the fire or in the oven.
• in the cleaning phase, simply wash with water and neutral soap, rinse thoroughly and allow to dry; finally, pass some paper slightly soaked in oil before putting them away.

Soapstone pans

Since ancient times, soapstone has been used by man to produce containers for cooking food. These primordial cooking tools were produced by digging a block of stone with a chisel to obtain a pot.

The term “olla” derives from the Latin, which can be translated as “pot”. This stone has an internal structure rich in microscopic cavities, which allows to exploit the advantages of the stone’s low thermal conductivity with an even more extraordinary ability to distribute heat evenly and to keep it for a long time even away from heat sources.

Furthermore, this stone is naturally non-stick and has among its properties that of not absorbing or releasing aromas or flavors during cooking, to keep the taste of food unaltered and pure.

The advantages of soapstone pots:

• the reduced thermal conductivity and the structure with microscopic cavities give this pot an incredible ability to maintain and conserve heat.
• the soapstone pot is absolutely waterproof; therefore, it does not need any enamelling or coating process.

The flaws of soapstone cookware:

• insufficient energy saving given the poor thermal conductivity.
• high specific weight and poor handling.
• the material is extremely fragile: violent impacts and thermal shocks that could compromise its use must be avoided.
• high cost not accessible to all.

Useful tips for using soapstone pots:

• before the first use of the container, it is preferable to spread it inside with beaten egg and let it dry to waterproof it as much as possible, equally important is to grease it with oils and fats, letting them soak for two or three days, then rinse thoroughly.
• the soapstone pot is perfect for very long cooking over moderate heat, such as soups, sauces, braised meats, and stews.
• absolutely avoid subjecting the soapstone to any type of thermal shock that could cause it to break do not immerse in cold water if not completely cooled, never insert it in a preheated oven but only and always cold;
• any veins or small cracks that may form on the stone after the first use do not compromise its use anywhere.

Iron pans

The iron pan is a cooking tool used since ancient times. It is also known as a Lyonnaise pan due to its French origin and usually comes with a round container with a curved side, a shape that dates to when in the seventeenth century the iron began to hammer.

Thanks to its low thermal conductivity (60W / m ° K), iron is a very versatile material in cooking and can be used with practically any heat source. In addition to being particularly resistant, the iron is able to regulate the heat, avoiding sudden changes in temperature capable of burning the food being cooked.

Iron pans are particularly useful in frying, since the limited ability to conduct heat limits the temperature of the oil to the point of smoke. Furthermore, iron is a material that naturally favors the Maillard reaction – also known as “caramelization – and therefore proves to be of great help in browning meat.

Mention of obligation for maintenance, which is crucial in the use of pots made of this material to avoid rusting. After purchasing an iron pan, in fact, it is good that you subject it to a first treatment called “conditioning” or “browning”: immerse the iron pan in hot water and dish soap for 10-15 minutes, then scrub carefully with a dish brush, rinse it and dry it thoroughly. When the pan is perfectly dry, pour them over a layer of seed oil and place it in the oven until the surface has taken on a gray-blue color. Finally, pass it once more with some kitchen paper greased in seed oil and put it away.

The advantages of iron pans:

• the extremely low cost of the raw material makes these pans very economical.
• iron has excellent resistance to impacts, thermal shocks and abrasions.
• ideal material for frying and browning.
• after the first burnishing treatment, the iron pan should never be washed: brush off any residues, clean it with kitchen paper, grease it as always with a little oil and put it away.

The defects of iron pans:

• suboptimal energy saving due to the poor ability to conduct heat.
• very high specific weight (7.8kg / dm ³).
• if periodic maintenance is not carried out it risks rusting.

Tips for using iron pans:

• keep the container constantly covered with food oil to prevent rusting.
• never leave iron cooking tools in humid environments which could favor the development of rust.
• if a small part of rust forms, heat the pan and brush it with a steel wool; another solution can be the passage of a rag with coarse salt, remembering to rinse, dry and wipe everything with a veil of food oil.

Cast iron cookware

The new trends in the professional kitchen are increasingly pointing towards the recovery of traditional and popular recipes. This renewed enthusiasm within the European and international culinary world has led to the rediscovery of an ancient and refined material: cast iron.

Cast iron is a material formed by a ferrous alloy containing carbon characterized by the unique ability to radiate heat perfectly: in fact, cast iron pans have a relatively low thermal conductivity of 50W / m ° K which is four times lower than aluminum. This property allows them to keep the heat retained for a long time and to distribute it evenly to the dishes placed in the pot. Another very interesting feature of cast iron is its insulation capacity, which allows it to keep food at temperature much longer than other cooking materials.

It is therefore quite easy to understand why cast iron pans are particularly valued during prolonged cooking at a constant temperature: the so-called Slow cooks.

The advantages of cast iron cookware:

• being a noble material, cast iron pans are suitable for any type of cooking.
• thanks to their timeless aesthetics, cast iron pots can be used to present any dish directly on the table.
• cast iron is a material capable of cooking on any heat source.
• cast iron pans can be safely stored in the refrigerator.
• the cast iron pots allow to obtain a superior cooking quality in all the operations of browning, grilling and brazing.
• even when removed from direct heat sources, it retains heat for a long time.

The defects of cast iron cookware:

• the characteristic quality of cast iron – functioning by accumulation of heat, makes it suitable mainly for a “slow” cooking.
• due to the material, they are made of enameled cast iron pans are significantly heavier and, consequently, much less manageable;
• Prolonged washing in the dishwasher can dull the enamel although it does not affect its use in any way.

Tips for using cast iron cookware:

• to keep the cast iron in perfect shape it is advisable to subject the pot to the following procedure, both on first use and on an occasional basis:
  • first of all, rinse the pot with hot water and dry it carefully;
  • grease the inside with a few drops of vegetable oil.
  • heat on the stove for a few minutes.
  • dry the oil with kitchen paper.
• although the enameled cast iron does not suffer damage from thermal shocks and sudden changes in heat, it is important to heat a cast iron pot gradually to keep the enamel like new for much longer.
• to favor a better diffusion of heat inside a cast iron pot, it is always advisable to use it on a stove with a size similar to the diameter of the pot.
• if you are using a cast iron pot on an induction system, it is advisable to heat it to one third of the power for the first 5 minutes, to switch to the desired power later.
• do not use sponges or other abrasive tools in a cast iron pot: this material is washed in hot water with a normal decisive for dishes. If there are residues that do not come off, fill the pot with hot water and wait for them to soften.

So: which pot to choose based on the material?

As we have seen, there is no material that is the absolute best for all cases of use: each material has its strengths and weaknesses depending on which are the culinary applications. In this paragraph we want to help you in choosing the best pot to buy, summarizing the strengths and weaknesses for each material, so that you can choose your next pot or pan based on the use you want to make of it, how much you want to spend and the type. cooking you want to use. Let’s see the summary:

ALUMINUM POTS:

• Advantages: light weight, low maintenance, excellent value for money, energy saving.
• Disadvantages: they are not suitable for storing cooked foods, especially if they are acidic or very salty.
• Non- stick aluminum: pay attention to the wear of the coating and not to scratch it.

COPPER POTS:

• Advantages: they guarantee the best cooking of food, in particular a very uniform cooking.
• Disadvantages: high price (but then they can be stagnated); they are not non-stick.

STAINLESS STEEL AND ALUINOX POTS:

• Advantages: no maintenance, ideal for immersion cooking, corrosion resistant.
• Disadvantages: pay attention to coarse salt, little energy saving, they contain nickel and chromium.
• Non- stick steel and aluinox: pay attention to the wear of the coating and not to scratch it.

STONE AND SOAPSTONE POTS:

• Advantages: they have natural non-stick properties, do not contain nickel and other substances.
• Disadvantages: low thermal conductivity, heavy, subject to abrasion and thermal shock.

IRON POTS:

• Advantages: very economical, resistant, ideal for cooking such as frying and browning.
• Disadvantages: they should not be washed but always treated with oil, they are heavy and subject to rust.

CAST IRON POTS:

• Advantages: suitable for any type of cooking and optimal for slow cooking, suitable for any heat source.
• Disadvantages: they are heavy, the coating can lose its aesthetic (but not functional) qualities.

 The guide to shapes and uses

The Pot

It is thought that the term pot derives from the ancient Latin verbal form pèndere (whose literal translation is “to dangle, to stay suspended), which then evolved into a“ clock ”and, only recently, into“ pot ”. This etymology is interesting because it highlights the origin and the first uses that were made of the pot in the history of man: the pot, in fact, was a vase suspended by a hook on the fire or on the embers.

The first pots used by man were made of terracotta and soapstone. During the Middle Ages the first examples in bronze and iron were made, while only during the Renaissance did the first copper pots spread.

At the time the pots still had the so-called “skin” shape: instead of a regular bottom, these primordial cooking tools had a “pot-bellied” shape so that the fire could lick them on all sides and not only on the bottom. Only with the industrial revolution and the appearance of plates for wood and coal stoves did the cylindrical models that we use today begin to circulate.

Generally characterized by the circular shape and very high walls. It often has large dimensions, so much so that it is also generically known as a “cauldron” or “muffler”.

The pot – use and use

The function of the pot should be limited mainly to immersion cooking. The shape and size, in fact, are ideal for boiling liquids, a type of cooking in which the transmission of heat to food is delegated to the liquid (or steam) in which they are immersed.

For a correct use of your pots, it is always necessary to remember that:

• the pot must always be clean and should never be left on an off-heat source, letting broths or water stagnate in it;
• the water should only be salted when boiling to prevent the salt from attacking the metal.

The pot – the best materials

As it is used exclusively for immersion cooking that does not require materials with high thermal conductivity, the pot tends to be made of aluminum or stainless steel.

The Casserole: high and low, round and oval

The name casserole comes from the ancient Greek term kyathos, which can be literally translated as “bowl”. The typical shape of the high casserole (also called faitouts due to its great versatility) and the low one (called rondo instead) dates back to the Enlightenment period, an era in which the classic copper two-handled casseroles spread. Only in the 1900s did aluminum casseroles, used in the professional field, begin to spread.

The casserole is generally a cylindrical cooking container, with edges of variable height, almost always equipped with a perfectly closing lid. If the height of the container is approximately one third of the diameter, then it is called a “low saucepan”.

Starting from the typical shape of the two -handled casserole, the long-handled casserole (also called Russian) was developed, particularly popular in professional kitchens due to its easier handling than the “traditional” one.

The casserole – use and use

The casserole is a multipurpose tool that can be used for different cooking methods either on a direct heat source such as a stove or in the oven.

The high saucepan is one of the most used tools in kitchens around the world thanks to its incredible versatility. Among the best uses that can be made of it we find braising, gratinating and, in general, for the preparation of stewed foods.

The low casserole, while maintaining absolute versatility in cooking thanks to its shape, is generally used for all types of risotto and for braising and roasting.

The one-handled casserole, on the other hand, is particularly appreciated in cooking sauces, creams or for pulling the bottoms.

The oval casserole deserves a separate mention which, due to its shape, lends itself very well to long cooking, thanks to the heavy lid with hermetic seal that retains the humidity inside, allowing you to avoid continuous stirring.

The oval shape derives from the fact that this casserole was originally used to cook elongated foods such as chickens, guinea fowl and roasts. The high level of humidity inside the cooking container, which makes it possible to make a minimum use of fats and other cooking liquids, makes it one of the healthiest cooking systems imaginable.

For a correct use of your casseroles, it must always be remembered that these cooking tools must always be washed carefully and must never be overheated before use.

The saucepan – the best materials

As we have seen, the first popular casseroles in the world were made of copper, given the great thermal conductivity and enormous resistance of this material. Today, of course, casseroles in other types of materials are also widely used, each with its own particularities and characteristics.

Aluminum casseroles retain a high thermal conductivity (although not close to copper), but, unlike them, they are very light and easy to handle. Furthermore, for those wishing to solve the problem of food sticking, the aluminum casseroles can be manufactured with a non- stick coating.

For cooking broths and soups, a stainless-steel saucepan is generally used which, due to its characteristics and quality, is very close to a pot made of the same material.

Finally, we have the cast iron casseroles that today have found new life in professional and home kitchens. As we have seen in the materials guide, cast iron has the particularity of retaining heat for a long time, which allows dishes to be cooked much more evenly. This high-quality material is a great choice for slow cook as the slow diffusion of heat allows for better release of taste from food.

The Pan: straight and flared

Together with the saucepan, the pan is perhaps the most used kitchen container by amateur and professional chefs. Starting from the classic and conventional shape, the pan has evolved into different types and shapes, which allow you to enhance some qualities rather than others of this fantastic cooking tool.

The straight pan, so called because of the high and straight edges that characterize it, is one of the most flexible tools that can be used in the kitchen, although it is ideal for frying, caramelizing and roasting.

The flared (or sauté pan) pan was created with edges with an angle so wide to allow optimal sautéing of pasta and mussels such as clams and mussels. This cooking tool is also excellent for whipping risotto.

The fry pan or stir pan is a variant created mainly for use in professional kitchens. This instrument is distinguished from the others thanks to the “bowl” shape and the radius of curvature that starts from the center is accentuated until it closes the edge. This type of pan is inspired by the wok and is characterized by a great versatility that allows this tool to be able to perform multiple preparations. Obviously, as the name itself implies, this pan is particularly exalted in the creaming phase, thanks to the high and flared edges allow you to incorporate the air while jumping.

A historically connoted variant of the pan is the paella pan, the well-known iron pan with two handles that is used in the preparation of the paella.

The pan – the best materials

The best material in a pan is closely related to the use a cook wants to make of it.

If we want a versatile cooking tool suitable for all uses, bare aluminum is always a certainty. This material guarantees a homogeneous distribution of heat and guarantees excellent effectiveness in any culinary operation: caramelizing, frying, roasting, sautéing, and whipping.

For those wishing to minimize fatty substances during cooking and jumping – especially when it comes to dynamic and fast cooking – the advice is to go to the non-stick aluminum pans.

The copper pan is an ideal tool for any type of cooking, given the very high thermal conductivity that distinguishes this material, although – a general discourse that always concerns copper cooking tools – they are particularly suitable for long cooking at low and constant temperatures.

The iron pan is the perfect tool for the preparation of fries and for the sautéing of foods low in water. But be careful! Iron is a material that requires careful maintenance to avoid rusting.

The Pan

The pan could be commonly defined as a version of a pan with two handles instead of the handle (or on the contrary as a large saucepan with particularly low bottoms) and always equipped with a lid that rests perfectly on the entire surface.

Tegame derives from the Greek verb téko which can be translated as “liquefier and dissolve” and from the Latin verb tego which means “to cover”.

The pan – use and use

The pan is an ideal cooking tool for cooking pieces of food to be braised, stewed, and roasted. The lid that always accompanies it allows the maintenance, during the cooking phase, of a high level of humidity inside the food. In general, it can be safely said that the pan is used for cooking that does not need boiling but enhances those foods that require a violent external browning and then a long cooking in their sauce.

The pan with right-angled edges lends itself perfectly to the preparation of foods that require a large contact surface.

The pan with flared edges allows you to perform skipping or creaming operations in the best possible way.

The high conductivity of the materials is the key feature of this cooking tool.

The pan – the best materials

The copper pan is, as always, an excellent choice for those wishing to cook long and at a constant temperature, given the very high ability to conduct the heat of this material.

The aluminum pan has a lower cost than copper and is an excellent choice for those who, with their pan, want maximum freedom to carry out any type of cooking.

The pressure cooker

If, on the other hand, you want to use less fat and liquids in cooking, the non-stick aluminum pan is the optimal choice.

The pressure cooker is one of the most recently invented cooking tools. Mainly used in home kitchens, the pressure cooker allows a significant reduction in cooking times.

The prototype, created by the French inventor Denis Papin in the 18th century, was known as the steam digestor (literally “digester”), but it did not achieve commercial success. The spread of this pot came only after the Second World War, when different companies produced increasingly different models.

The pressure cooker – use and use

What distinguishes the pressure cooker from a normal pot is the special hermetic lid that prevents the steam generated by boiling the liquids inside the container from escaping. The accumulation of this steam increases the pressure inside the pressure cooker, which allows it to increase the cooking temperature up to 120 ° C, reducing cooking times by 30-50%.

In addition to the obvious time advantage, the pressure cooker allows a drastic reduction in energy consumption. But the most interesting quality arises from the fact that the pressure cooker, thanks to steam cooking, allows you to keep the nutritional properties of the dishes being cooked unaltered. This is because the airtight system helps reduce the loss of vitamins and minerals that are lost with traditional cooking methods.

The pressure cooker – the best materials

Generally, the pressure cooker is produced in stainless steel, like all the pots that must favor the boiling processes.

More than focusing on the production material, in this case it is better to focus on respecting the manufacturing and safety requirements of the pot. It is always good practice to refer to the standard promulgated by UNI (Italian Standardization Body) UNI EN 12778 “cooking items – pressure cookers for domestic use”. Within the standard we find listed the aspects to be carefully examined:

• the materials of which the pressure cooker is made must have adequate chemical resistance to water and corrosive agents present in detergents and other products for the police. In this case, if you buy a certified stainless-steel pot, you will never have problems.
• the pressure cooker must be built according to the regulations and must not have defects, edges or protrusions that could cause damage to users. The lids must be airtight and in absolute safety when the pot is under pressure.
• the pressure cooker must be equipped with a control device that maintains constant pressure and could independently release the excess steam as well as the presence of a decompression device and a safety system that provides for the gradual discharge of steam when opening the lid.

The fish bowl

The fishbowl is a cooking vessel designed to accommodate large fish. The shape is generally elliptical, this cooking tool being elongated lengthwise, and has tall, straight walls.

In a fishbowl of excellence, the two handles placed on the short sides, a light but hermetically sealed lid and the drain grid that is positioned inside and allows you to choose between cooking by boiling or steaming can never be missing.

The fishbowl – use and uses

In a fishbowl you can cook any fish product, from large crustaceans to sea or lake fish. The grill placed inside the container also allows us to steam different dishes such as meats or vegetables, while the tradition of Italian cuisine requires that zampone and cotechino are also cooked in the fish pans.

The fishbowl can be effectively used for boiled, poached, au bleu or court bouillon cooking.

The fishbowl – the best materials

The general rule to observe when buying a fishbowl is that it must be light and easy to handle, given its usually large size.

For this reason, an ideal material for this cooking tool is aluminum, given its versatility and the known lightness that distinguishes it. For those who want a fishbowl of greater value, however, copper can be an alternative to be taken into great consideration.

The Braising pan or roaster

The braising pan is an oval or rectangular vessel used for cooking braised meats on the hob or in the oven. The name, surprisingly enough, does not derive from this type of cooking, but from the custom, widespread in Renaissance kitchens, of sprinkling the lid with embers to spread the heat as evenly as possible.

A pan should be approximately the same size as the food to be braised, so that it can be completely submerged in the cooking fats or liquids. When the bratt pan has a structure with lower edges it is called a roasting pan or rectangular pan.

The braising pan – use and uses

For the braising pan it is essential that a stew is carried out, that it is placed in the oven or on the hob. The structure of the container and the particularly heavy lid allow the vapors and aromas generated during cooking to remain inside the pot, continuously moistening and flavoring the meat.

The roaster is usually used only in the oven and taking care to occupy the entire surface of the container with the dishes.

The braising pan – the best materials

As they are mainly used in long cooking and at a constant temperature, it is essential that the materials with which braising pans and roasters are produced have a high capacity to conduct heat.

For these reasons these vessels are usually produced in copper, which – as we know – is the material with the highest thermal conductivity and aluminum, in which the lower thermal conductivity is compensated by the great handling and the most affordable cost.

The double boiler inserts and the bain-marie pot

The bain-marie cooking technique is a system for cooking or heating food indirectly, through a passage of heat that occurs by conduction.

To proceed with cooking in a bain-marie, just fill a very large container with water – usually a pan or saucepan is used – and, once the liquid has reached the desired temperature, dip a double boiler insert or a saucepan with a handle into it. . The heat, instead of passing from the hob directly to the pot, is transmitted by the water to the container to cook food with extreme delicacy.

The double boiler inserts and the bain-marie pot – use and uses

This kind of procedure is used intensively in pastry preparations, such as for melting chocolate or for the preparation of various puddings, mousses, and sauces, but this does not mean that it cannot be used for cooking meat without adding fat for a meal. light and healthy.

As we have already said, the most famous saucepan for the bain-marie is the double boiler insert, a tall and narrow saucepan with a curved bottom. For this type of preparation, however, you can use any type of saucepan with a handle or, especially if we do not have to keep the container in contact with water, a double boiler insert placed on top of a tall and narrow container.

The double boiler inserts and the bain-marie pot – the best materials

The only cuff that is in circulation is generally the copper one, which can be either tin coated or not.

A saucepan with a handle can be in any material, from aluminum to stainless steel, while the double boiler insert is usually found in copper or stainless steel.

The Wok

The wok is a kind of pan used in Chinese cuisine and characterized by a hemispherical shape and a diameter that can vary from 24 to 80 cm. It was originally made of iron or cast iron and did not have any flat bottom parts. In the modern kitchen it has spread with a small flat bottom, necessary for this pan to be adapted to traditional cooking sources.

The wok was invented in the Asian countryside about 2000 years by the hands of some Chinese blacksmiths or those belonging to another people of Southeast Asia, a theory supported by the spread of this pot like wildfire throughout South Asia.

If the models, the shape, and the design of the wok are constantly evolving, there is one characteristic that has remained unchanged over the years: the heaviness. It is this quality of the wok that allows it to retain heat longer than a normal pot.

The wok – use and uses

The wok is used in Chinese cuisine for practically every type of cooking: from the classic frying and browning to steam cooking and thickening of sauces. It is no coincidence that “Wok” in Cantonese Chinese means “cooking pot”, reflecting its great versatility.

Even the modern woks with flat or flared bottom are extremely versatile tools capable of managing multiple types of cooking, but they remain ideal when it comes to dynamic cooking on the go or particularly violent cooking.

The wok – the best materials

As we said, the first woks produced were in iron or cast iron. Today, given the heavy nature of this pot, it is no longer produced in cast iron, but materials with a lower specific weight are preferred.

The bare aluminum wok or its non-stick variant is very popular. Even today it is possible to find several iron woks on the market, given the ability of the material to keep the heat for a long time.

The pasta cooker or pasta pot

Many are unaware that one of the fundamental elements for the success of a perfect pasta is the choice of a suitable pasta cooker or pasta pot.

The pasta cooker – use and uses

The use of a pasta cooker does not differ from that of a classic high pot. The modern models of pasta cookers are equipped with a basket to easily remove the pasta after cooking, to prevent a shorter stay in boiling water.

The pasta cooker – the best materials

As for the pots, our advice is to prefer the stainless-steel pasta cookers, since you are always and, in any case, proceed with an immersion cooking, or in aluminum. When you are choosing the model of pasta cooker to buy, we recommend opting for a model with a glass lid, which will allow you to see the pasta being cooked from above. Do not forget to also consider the capacity of the pot itself: in this case there is no better advice than to follow your eating habits while maintaining the proportion 1 kg of pasta = 10 liters of water.

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