{"id":4583,"date":"2014-07-05T13:41:45","date_gmt":"2014-07-05T20:41:45","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=4583"},"modified":"2015-08-03T19:50:10","modified_gmt":"2015-08-04T02:50:10","slug":"whats-in-my-kitchen-pots-and-pans-edition","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/whats-in-my-kitchen-pots-and-pans-edition\/","title":{"rendered":"What’s in my kitchen: Pots and Pans Edition"},"content":{"rendered":"

I decided to start a buying guide, just because so many people ask me what’s in my kitchen. This series started out life as “The Best (fill-in-the-blank)<\/a>” but some people are a bit fanatical about the phrase “the best.” Here I’ll just stick to what I have in my kitchen \u001f\u2013\u00a0it’s what works for me. Feel free to tell me what works for you!<\/em><\/p>\n

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\"what's<\/a><\/p>\n

Stainless Steel Saut\u00e9 Pan<\/strong> Before I got a saut\u00e9 pan I never thought it was an essential. But it’s truly a workhorse in my kitchen. I use it to deep fry, I use it to braise, I use it to stir fry, heck, I even use it to make sauces. I love the fact that the straight sides make it difficult for me to splash things out of the pan – which makes it an excellent choice for me since I tend to be a little bit messy in the kitchen. If I had to choose between a saut\u00e9 pan and a regular skillet, I would probably\u00a0choose a saut\u00e9 pan.<\/p>\n

Just like frying pans, you can pretty much cook anything in them. They’re great for deglazing, especially with acidic liquids, since they are non-reactive. When you’re choosing saut\u00e9 pans and skillets, I’d say the most important thing to think about is the weight. Sturdy bottoms promote even heating. Right now my saut\u00e9 pan is Ikea 365+<\/a> which totally does the job, but if I were to invest in a lifetime piece, I’d probably buy myself this\u00a0All-Clad<\/a>.<\/p>\n

\"what's<\/a><\/p>\n

Nonstick Skillet<\/strong> If you ever check out my Instagram account<\/a>, you know that I eat a lot of eggs. And eggs are just so much more easy to cook in non-stick. I also use non-sticks when I’m making delicate things that are prone to sticking, like fish. Aside from eggs, I don’t use them much, so they’re not something I spend a lot of money on. But, I did splurge once and buy myself a panda pan<\/a>\u00a0\u2013 it makes my mornings that much more panda-ful.<\/p>\n

\"what's<\/a><\/p>\n

Wok<\/strong> I use my carbon steel wok when I want to fry rice or noodles. I also use it when I’m deep frying and steaming. A wok may seem like a waste of space and if you don’t make Asian food, it might be, but being Chinese, I just wouldn’t feel right without a wok. My wok is carbon steel<\/a> – it heats evenly and quickly.<\/p>\n

\"what's<\/a><\/p>\n

Sauce Pan<\/strong> I use sauce pans all the time – to boil eggs (I eat a lot of them), to blanch vegetables, to cook grains and yes, even to make sauces. A good stainless steel sauce pan is super versatile – I even use them to deep fry.\u00a0Just like\u00a0my saut\u00e9 and sauce pans, I’m using Ikea 365+<\/a>, but one day I’ll get myself a set of All-Clad<\/a>.<\/p>\n

\"what's<\/a><\/p>\n

Stock Pots<\/strong> If you’re going to be making pasta or soup, you’re going to need a stock pot. I have several in various sizes, all stainless steel and all from Ikea<\/a>. They’re affordable, they have a relatively thick base, they have measures on the side, and they’re oven and dish washer safe. Simple and easy. Compared to saut\u00e9 pans and skillets, you don’t have to worry as much about the quality of your pots – they usually have a pretty easy job where they just hang out and simmer.<\/p>\n

\"what's<\/a><\/p>\n

Milk Pan<\/strong> I bought this milk pan<\/a> when I was in Japan based on its looks alone. But now I find myself reaching for it more and more. It’s great for heating up small amounts of liquid (the pouring spout is a nice feature) and I love using it to make sauces or gravies. It’s basically a tiny enamel covered sauce pan.<\/p>\n

And those are my\u00a0pots and pans! I’d have to say that my favourite is the panda pan \u2013\u00a0just because I love eggs and pandas. What do you guys use in the kitchen? Any favourite brands?<\/p>\n","protected":false},"excerpt":{"rendered":"

I decided to start a buying guide, just because so many people ask me what’s in my kitchen. This series started out life as “The Best (fill-in-the-blank)” but some people are a bit fanatical about the phrase “the best.” Here…<\/p>\n","protected":false},"author":2,"featured_media":4597,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[3],"tags":[186,262],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n