Selecting the Right Pots and Pans

One of the first steps in getting your kitchen ready to cook is choosing and purchasing the right cookware. One of the most important things you will need to buy are pots and pans. Having the right cookware makes cooking and clean-up a breeze and a lot more fun.

Before you buyBefore you buy, you need to determine what level of cooking you will be doing and most importantly how much you want to spend. Although you do not have to purchase the most expensive brands you can find, however, you do want to make sure you are investing in good quality pots and pans that will last. If not, you will find yourself purchasing them year after year. Plan on buying the best cookware you can afford. If needed, do a little research before buying. Read consumer review and reports.

What to buy Here is a list of what most cooks consider to be essential pots and pans:

Sauce Pans are one of the most versatile pots. They are used for making sauces, cooking smaller portions of food, steaming, reheating or just about anything that needs to be heated. Because they are so versatile, you may want to consider purchasing a few different sizes. Some common sizes are 2 are 3 quarts with lids.

Saute Pans are wide and flat with straight sides to help when sauteing, searing or preparing recipes that have pan sauces and for recipes that require extended cooking times. Good saute pans are made of metals that quickly and efficiently conduct heat. Saute pans should also come with a long handle and a lid. Common sizes are 3 to 5 quarts.

Skillet or frying pans have moderately high, slightly flared sides. It is considered your all purpose pan for frying. Ideally they should be made out of metals that help conduct heat. Non-stick surfaces are helpful when cooking omelets. Common sizes are 8, 10 and 12-inch sizes.

Large Soup or Stock Pots are tall and narrow. They are excellent for cooking or boiling things like soups, stews, stocks, pasta or large quantities of food. Good stockpots should be made out of stainless steel with an aluminum core or anodized aluminum. Depending on how much you will be cooking, you should have a capacity of at least 8 quarts; soup pots may be 4 to 6 quarts.
What to look forIf you are buying a set, make sure it is made of sturdy materials that would not dent and warp. Handles should be comfortable and securely attached.



Pots and pans can be part of a set or bought individually. Buying sets can save a lot of money. If you do buy a set, make sure it fits your individual needs; otherwise it does not make sense to purchase pots and pans you will not use. The idea is to purchase ones that can be multifunctional.

Stainless steel is the most common and versatile material for cookware. Although stainless steel by its self is a poor conductor of heat. Stainless steel works best if it has an aluminum or copper core. It could also have a thick aluminum or copper disk bonded to the bottom of the pan. Adding a core will increase to the price, but will perform better. Anodized aluminum and no stick also make excellent choices.

Look for cookware that offers different shapes and sizes. Be picky about the pots and pans you need. If you want uniformity, buy in a set or collect individual pieces from a specific line. Hope you have found these tips useful to help you choose the right pots and pans.

Article Source: http://EzineArticles.com/?expert=Kelvin_Ho_Wee_Min

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The Best Knife Set You Could Ask For!

As promised I am letting you know what knives I had chosen to use about a year ago. I use Shun Knives. These are a little more expensive than your regular set at Walmart or other retail stores. (ok a lot more expensive)

I chose these mainly because one of my favorite chefs uses these in his kitchen as well as on his show. Good Eats. Alton Brown teaches his audience not only how to cook but the science behind it all.

The knife block pictured is exactly what i have in my kitchen. I have even gotten my mom to buy the smaller and less expensive 7 piece set; which is on sale at Amazon until the 17th of July. She fell in love with them as soon as I showed them to her!

My set includes the following knifes :

Shun Classic Bird's Beak Knife 2.5"
Shun Classic Paring Knife 3.5"
Shun Classic Vegetable Knife 3.5"
Shun Classic Paring Knife 4"
Shun Classic qty 6 Steak Knives 5"
Shun Classic Utility Knife 6"
Shun Classic Boning Knife 6"
Shun Classic Santoku Knife 6.5"
Shun Classic Chef's Knife 6"
Shun Classic Chef's Knife 8"
Shun Classic Chef's Knife 10"
Shun Classic Chinese Vegetable Cleaver 7 3/4"
Shun Classic Slicing Knife 9"
Shun Classic Carving Fork 6.5"
Shun Classic Bread Knife 9"
Shun Classic Off set Bread Knife 8"
Shun Sharpening steel 9"
Shun 22 slot Bamboo Mega Block

I have had these knives for almost a year now. They have stayed sharp this whole time. They are also a lot more durable and comfortable to use than most knives I have had in the past.

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Choosing A Good Wok

Cooking with a wok gives a few advantages because of its rounded shape: food is heated evenly and thereby decreases cooking time and only a small amount of oil is needed compared to a skillet. The result is healthier food, retaining vitamins and less fat. The one handled wok is ideal for stir-frying and the 13" size is a good all-purpose size.



Buying a good wok for yourself or as a gift is a great idea as it will last a lifetime and the cost is minimul. The bowl shaped ancient design is perfect for stir frying, poaching, boiling, deep frying and steaming. The high sides make it easy to toss ingredients without spilling and less oil is needed compared to a flat skillet. Set on a wok ring to maintain stability if you are cooking on a glass top or electric stove, This size wok will heat up well on either a electric or gas stove.

Before use a wok should always be seasoned.
To Season a Wok

1. Wash with soapy water.


2. Dry over medium heat on the stove.


3. Add 1-2 tblsp cooking oil adn rotate to spread evenly. Leave on the heat for 5 minutes.


4. Turn off heat. Cool.


5. When cool wipe excess oil.

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