Types Of Cookware And Their Uses
Fry pan -
A frying pan, fry pan, or skillet is the most widely used piece of cookware in home and commercial kitchens. They can be described as a flat-bottomed pan used for frying, searing, and browning foods.
Sauté pan -
The sauté pan is essentially a cross between a fry pan and a saucepan. It has a wide cooking surface for searing like you would with a fry pan, and deeper rims for liquids like the saucepan (A best of both worlds). The sauté pan can be used for both dry heat cooking and liquid cooking, allowing you to cook a wide variety of foods conveniently in the same pan.
A wok is a deep, round-bottomed cooking pot that originated in China. A Wok's main purpose is to stir fry and it excels at that because it can handle the heat of a professional stove. The high heat and naturally Non-Stick surface means that less oil is required for cooking and the round bottom of a wok allows for heat to be distributed more evenly than a saucepan, meaning food is able to cook in less amount of time.
A saucepan is a good tool for cooking anything that is mostly liquid. Whether that is making sauces (such as pasta sauce), soups, or tasks like stewing, simmering and boiling water.
A stockpot is a large, deep pot that is usually used for making stock and cooking healthy meals. A decent stockpot is designed so it heats quickly and simmers for a long time evenly. A large stockpot is excellent for boiling water for paste, cooking a broth, boiling seafood, or making a hearty stew.
A casserole, from the archaic French word casse meaning a small saucepan, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
Roasting pan -
A roasting pan is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.
Paella pan -
A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enamelled metal, or brushed aluminium.
Dutch oven -
A Dutch oven is a heavy-duty pot with a lid designed for browning meat and veggies and then simmering on the stovetop or braising in the oven. It can also be used for soup and more simple tasks like boiling pasta. It's often used to make bread as well. Brands like Chasseur and Staub are some of the best known, while others like Lodge and Cuisinart are standouts as well.
Crepe pan -
A crepe pan is a flat or round-bottomed pan that is shaped to effectively cook a thin crêpe. A crepe pan may be 8 to 10 inches in diameter with short side walls. This pan is also the type commonly used for omelettes.
A braiser is a round, enamelled cast-iron, aluminium pan with a wide base and sloped slides that are lower than a Dutch oven but higher than a skillet. It also has two generously sized handles that make it easy to lift and move around, and a tight-fitting lid that locks in moisture and flavour.
A food steamer or steam cooker is a small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming. It is common for steamers to fit various sized pots such as the Scanpan steamer
The sautése pan is partly a fry pan, with a large flat base, yet the deeply sloped sides allow for a very large liquid capacity. This combined with a domed lid makes it a perfect way to cook large braises or roasts. The pans are ideal for slow roasting more so than searing high heat temperatures.
A stew pot is a very versatile piece of cookware: you can use it to make sauce-based recipes, slow-cooked dishes with small pieces of meat (stews and casseroles) or large braised pieces. When simmering a slow-cooked dish, always use a low temperature.
Aina za Vyombo vya Kupika na Matumizi Yao Fry pan - A frying pan, fry pan, au skillet ni kipande kinachotumiwa sana cha vyombo vya kupika katika jikoni za nyumbani na kibiashara. Zinaweza kuelezwa kuwa sufuria yenye sakafu tambarare inayotumiwa kuchoma, kuchoma, na kuchoma vyakula. Sauté pan - Sauté pan ni kimsingi msalaba kati ya fry pan na saucepan. Ina uso mpana wa kupikia kwa kuchoma kama unavyofanya na sufuria ya kuchoma, na pembe za kina zaidi kwa kioevu kama sufuria (bora zaidi ya ulimwengu wote). Sauté pan inaweza kutumika kwa ajili ya joto kavu kupika na maji kupika, kuruhusu wewe kupika aina mbalimbali ya vyakula kwa urahisi katika sufuria moja. Wok ni chungu cha kupikia chenye sakafu ya mviringo kilichoanzishwa nchini China. Wok ni kifaa cha kupasua chakula, na ni bora kwa sababu inaweza kushughulikia joto la jiko la kitaalamu. Kwa sababu ya joto la juu na asili ya uso usio na kunata, mafuta kidogo yanahitajika kwa kupika, na sehemu ya chini ya wok inaruhusu joto kusambazwa kwa usawa kuliko sufuria, ikimaanisha chakula kinaweza kupikwa kwa muda mfupi. Sufuria ni kifaa kizuri cha kupika chochote ambacho ni kioevu. Ikiwa ni kufanya mchuzi (kama vile mchuzi wa pasta), mchuzi, au kazi kama vile kuchemsha, kuchemsha na maji ya kuchemsha. Chungu cha kuhifadhi chakula ni chungu kikubwa na kirefu ambacho kwa kawaida hutumiwa kutengeneza chakula na kupika vyakula vyenye afya. Chungu kizuri cha kuhifadhi chakula kimebuniwa ili kiwe kina joto haraka na kiwe kinachemka kwa muda mrefu kwa usawa. Chungu kikubwa ni kizuri sana kwa ajili ya kuoka maji kwa ajili ya mchanganyiko, kupika mchuzi, kuoka vyakula vya baharini, au kutengeneza mchuzi wenye ladha nzuri. "Kachele, kutoka kwa neno la Kifaransa la kale ""casse"" linalomaanisha ""soseji ndogo,"" ni sahani kubwa, ya kina inayotumiwa katika tanuri na kama chombo cha kuwahudumia." Neno hilo pia hutumiwa kwa ajili ya chakula kilichopikwa na kutumika katika chombo kama hicho, na vyombo vya kupikia yenyewe huitwa sahani ya casserole au sufuria ya casserole. Keki ya kuoka ni kipande cha vyombo vya kupikia vinavyotumiwa kuoka nyama kwenye tanuri, ama kwa mboga au bila mboga au viungo vingine. Chungu cha kuoka kinaweza kutumiwa pamoja na rafu ambayo huketi ndani ya chungu na kuruhusu nyama iketi juu ya mafuta na maji. Jiko la paella - Chombo cha kupikia kinachotumiwa kutayarisha mlo wa jadi wa mchele wa Hispania, paella. Sufuria ni sufuria yenye kipenyo kikubwa, isiyo na kina kirefu inayofanana na sufuria ambayo inaweza kutengenezwa kwa chuma cha chuma, chuma cha enamel, au alumini iliyochongwa. Jiko la Uholanzi ni chungu chenye nguvu na kifuniko kilichobuniwa kwa ajili ya kuoka nyama na mboga kisha kuoka kwenye jiko au kuoka kwenye jiko. Inaweza pia kutumiwa kwa ajili ya supu na kazi rahisi zaidi kama vile kuoka pasta. Mara nyingi hutumiwa kutengeneza mkate pia. Chasseur na Staub ni baadhi ya bidhaa maarufu zaidi, wakati wengine kama Lodge na Cuisinart ni standouts pia. Crepe pan ni sahani ya gorofa au ya mviringo ambayo imefanyizwa kwa ufanisi kupika crêpe nyembamba. Paneli ya crepe inaweza kuwa na kipenyo cha inchi 8 hadi 10 na kuta fupi za upande. Pia, sufuria hiyo hutumiwa kwa kawaida kutengeneza omelette. Braiser ni mviringo, enameled chuma cha chuma, alumini sufuria na msingi pana na slides sloped kwamba ni chini ya tanuri ya Uholanzi lakini juu ya skillet. Pia ina vifungo viwili vya ukubwa mkubwa vinavyofanya iwe rahisi kuinua na kusonga, na kifuniko cha kufaa ambacho hufunga unyevu na ladha. Steamer ya chakula ni kifaa kidogo cha jikoni kinachotumiwa kupika au kutayarisha vyakula mbalimbali kwa joto la mvuke kwa njia ya kushikilia chakula katika chombo kilichofungwa kupunguza kutoroka kwa mvuke. Njia hii ya kupika inaitwa kupika kwa mvuke. Sautesse ni sehemu ya frying pan, na msingi kubwa gorofa, lakini pande kina mwinuko kuruhusu kwa ajili ya uwezo mkubwa sana kioevu. Jambo hilo pamoja na kifuniko chenye umbo la mviringo hufanya iwe njia bora ya kupika mchuzi mkubwa au mchuzi. Vipande hivyo ni bora kwa ajili ya kuchoma polepole kuliko kuchoma kwa joto la juu. Mchuzi wa mchuzi ni kipande cha vifaa vya kupikia vya kila aina: unaweza kuitumia kutengeneza mapishi ya mchuzi, sahani za kupikia polepole na vipande vidogo vya nyama (mchuzi na casseroles) au vipande vikubwa vya mchuzi. Unapopika chakula chenye kuchemshwa polepole, sikuzote tumia joto la chini.