1.Sauce Pan
Sauce pan is a deep cooking vessel with a handle and sometimes a lid, used for boiling, stewing and making sauces.
Material sauce pan made from stainless steel, copper, aluminium, or cast iron.
2.Saute pan
Saute pans are ideal for searing and browning. Have low sides that allow air to circulate for best result. Made from stainless steel, non sticky.
3.Stock Pot
Stock pot is a wide, deep pot with two handles and a lid, typically used for preparing broth or soup, which can be the basis for cooking more complex recipes.
Stock pot made from Anodized aluminum or coated carbon steel, enameled. It's more expensive than raw aluminum, but also a far superior cookware material. While anodized aluminum does take longer to heat up than other materials, it's an excellent heat conductor (superior to stainless steel), scratch-resistant, and lightweight yet very strong.
Material sauce pan made from stainless steel, copper, aluminium, or cast iron.
2.Saute pan
3.Stock Pot
Stock pot made from Anodized aluminum or coated carbon steel, enameled. It's more expensive than raw aluminum, but also a far superior cookware material. While anodized aluminum does take longer to heat up than other materials, it's an excellent heat conductor (superior to stainless steel), scratch-resistant, and lightweight yet very strong.
Comments
Post a Comment