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| Shallow pan with outward-sloped sides prevents steam from forming in the pan. Ideal for scrambling, searing, and shallow frying. It's recommended to have at least three sizes to accommodate different amounts of food. Don't overcrowd the pan or your foods will steam instead of sear. | |
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| Designed to lightly and quickly fry foods in a small amount of fat or oil. Efficient for browning meats, poultry and fish. High sides make it good for poaching and stir frying, as well. Always use a pan larger than what you think you'll need to allow foods to brown sufficiently. | |
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| For creating and reducing sauces, cooking vegetables and warming soups. Lids should fit tightly to control evaporation and accelerate cooking. It's good to have several different sizes for different tasks and for different quantities of food. Be sure not to fill a pot to capacity so liquids don't bubble over. You'll also want to be sure the pan is not too large which may cause evaporation when lidded. | |
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| A hybrid saucepan and frypan. Truly a "do everything" pan, you can saute, brown, poach, create a stir-fry and build a sauce. Rounded sides allow you to thoroughly and efficiently whisk ingredients. Flat, wide bottom facilitates browning, and the high sides are deep enough to add your ingredients to make a sauce or create a "one-pot" meal. | |
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| Used for stews, soups, casseroles and roasts which require long cooking times. It's important that the pan is constructed with heavy-gauge material so it can hold in the heat. You'll want to be able to use this pot in the oven, so the handles need to be oven-safe. (All of ours are!) For more intense flavor while stewing and pot-roasting, make sure to select the right size so the ingredients fill up the entire pot. | |
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| Designed for a good, slow simmer for stocks and soups, pastas, bulk vegetables and lobsters. A good stock is made only when all the ingredients in the pot are completely submerged in water. The pot's height and limited surface area preserves liquids longer and forces the liquid to bubble up through the ingredients, building flavors from the bottom up. | |
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| Designed to allow you to get similar results on your stovetop as you would from your outdoor grill. Raised ridges on the bottom of the pans leave distinctive grill marks and allow fat to drip off for healthier cooking. | |
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| Ideal for roasting meats or for casseroles, when you want crunchy outsides and moist insides. Best when pans use materials that are good conductors, so heat can be distributed evenly and can work on the stovetop. | |
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