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

2. Pots, Pans, and Containers
Kinds of Metal
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.

3. Pots, Pans, and Containers
Kinds of Metal
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.

4. Pots, Pans, and Containers
Uses of Pots and Pans
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: quarts (liters)

5. Pots, Pans, and Containers
Uses of Pots and Pans
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: quarts (liters)

6. Pots, Pans, and Containers
Uses of Pots and Pans
Saucepan: may have straight or slanted sides; used for general rangetop cooking.
Sizes: 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: inches ( mm) deep; inches ( mm) in diameter