PFS 2025 Catalog - Flipbook - Page 87
COOKWARE GUIDE
Aluminum
Aluminum is the most common material for cookware, as it is an excellent conductor of heat and is inexpensive compared
to stainless steel or copper cookware. Although features such as the lid, handle and finish are important, thickness is the
key element of quality. The thicker the pan, the better the heat dispersion. Aluminum is reactive and the soft metal dents and
scratches easily. To compensate for these drawbacks, manufacturers have developed anodized aluminum cookware, in which
the pans undergo electrolytic processing that makes the outer surface both harder and less reactive.
Stainless Steel
Stainless steel quality is determined by nickel content. In general, the greater the nickel content, the better the quality, as
nickel allows a brighter, more durable rust resistant luster. Although durable, non-reactive and beautiful, stainless steel is a
poor heat conductor. Inexpensive cookware is prone to hot spots and warping over high heat. Stainless steel is most effective
with an aluminum or copper disc added to the bottom.
Traditional vs. Nonstick
There are advantages to both traditional and nonstick pans. The latter are easy to clean and require very little cooking fat,
while traditional surfaces excel at developing fond, those crusty, stuck-on bits of food that add deep flavor and color to pan
sauces. Light-colored interior finishes make it easy to watch for signs of burnt drippings.
Fry Pans
Stock Pots
Excellent for
preparing large
quantities of
seasoned liquids,
pastas, soups, bulk
vegetables and
seafood. Ideal for
slow simmering.
Fry small tender foods
such as eggs, fish, chicken
pieces, pork chops and
soft vegetables. Shallow
sides for easy stirring and
sliding food out of the pan.
Braziers
Wide heating surface
allows the cooking of
meats and vegetables
in limited amounts of
liquid. Ideal for long,
slow cooking which
allows the liquid to
add juices and flavor.
Sauce Pots
Wide bottom area
for maximum heat
conduction. Ideal
for slow cooking
stews, sauces, soups,
casseroles and roasts
while reducing the
content.
Straight-sided pan
is ideal for stir-frying
beef, chicken, pork,
shrimp and vegetables.
Browning vegetables,
quick stewing and
poaching are other uses
for this heavy frying pan.
KITCHEN
SauteĢ Pans
Sauce Pans
Excellent for cooking
soup, vegetables,
sauces and for
simmering and
boiling foods in
liquid.
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