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Cooking takes you to multitude of experiences that satisfy the senses as much as the palate. There are varied types of cooking pots & pans which come in all sizes and shapes which determine their function in the kitchen. Here are some of them: •Sauce Pots – This variety is also called soup pots. These sauce pots do have a similarity with Dutch ovens in terms of shape but these do not have heat capacity functions. These are usually large sized saucepans that have two handles attached on the sides. •Saucepans – These are generally used for boiling and simmering purposes. Saucepans usually have a long handle with the vertical sides having the same height as the diameter. Smaller varieties of saucepans are usually utilized for heating milk and have a standard lip for easy pouring. For making sauces, it is advisable to use Windsor pots & pans which have sloping sides or saucers which has the typical rounded sides customized for making sauces. These are designed primarily to make it more convenient and easier to mix sauces as well as to encourage faster evaporation process. •Braziers and Roasters – These are usually made of gauge metal for safety purposes on a cooktop. These are usually oval in shape and are relatively large, shallow, and wide in dimensions to provide ample space to cook a roast. These may or may not have a cover included and with two tab handles for convenient usage. There are no particular distinctions between braziers and roasters as these are commonly used for practically the same functions. •Sauté Pans – These are commonly used for sautéing functions. More so, these are usually designed with vertical sides; however, there are varieties which have rounded sides. To enable easy tossing of food, these pots & pans have a wider surface area and relatively low sides to allow steam to escape. •Stockpots – These usually come in huge range of sizes to accommodate cooking requirements for a family or a large number of people for parties or other events. The sides of these pots & pans are relatively as tall as the diameter which allows the stock to simmer gradually for a much extended period of time without too much reduction. •Grill Pans – These are use to briskly drain away the fat from the food. •Dutch Ovens – These are tailor-fit to slow cooking at low heat requirements which can be used variably for soups, stews, and simmered meats; to name a few. •Woks – These are versatile pieces which can be used from deep frying or stir-frying to steaming functions. These are commonly built with wide bowl-shaped pots & pans having one or two handles near the rim area. This is very cost-effective as it saves more on cooking oil as its shape causes it to pool at the center at which can be used safely even at high heat preferences. This can relatively be used to warm the food after deep frying. •Skillets – These are also coined as omelet pans which are suited primarily for pan frying purposes. Getting the right pots & pans for certain cooking functions and requirements will certainly make kitchen tasks a breeze. Understanding the variety of structures and functions of these cookware basics will guarantee the best cooking experience and meals that are served with zest. About the Author: Dran is definitely a lively reviewer and lovers in cooking, kitchenware, cookware appliances. You can find out a more on awesome product with a lot of selections in my site - cookware appliances
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