Stress Free Cooking
by
Barbara Seelig Brown's
Lifestyle Designs

Kitchen Equipment

Pots - The Right Equipment Makes All The Difference.

by Barbara Seelig Brown

Investing in good quality pots and pans is a great way to improve your culinary skills, but you should think carefully about what you are investing in. If you go out and spend a small fortune on fine ingredients to create a meal, and then you spend your valuable time cooking them, you also want to make sure that you have the right tools to do justice. If you buy good quality once, it is very likely you will not have to buy again, so take your time when making a selection. If a certain cookware line appeals to you, try one piece and see if you like it before buying more.

My two favorite brands are Sitram (www.sitram.com), made in France, and All Clad (www.allclad.com), made by All-Clad Metalcrafters LLC, in Mechanicsburg, Pennsylvania. There is a great deal to say on this subject, but in the interest of time and space, here is a list of questions that you should consider when deciding what is right for you.

Things to Consider When Selecting Cookware

What kind of cooking surface do you have? The new ceramic or induction surfaces require a perfectly flat bottom to conduct heat efficiently.

Is the equipment non-reactive? Stainless steel is non-reactive, aluminum is not. Tomatoes, citrus and egg whites can react chemically in aluminum.

Will you be able to pour easily from this pan? Flared sides or edges will help with this.

Will the handles stay cool? Both Sitram and All Clad are designed to stay cool so that they do not need handle covers.

Is the pan constructed for fast responsiveness and even heating, without hot spots? Copper is the most efficient material but it is also very labor intensive to keep bright and shiny. However, you might consider a pan with a copper core such as Sitram Catering or All- Clad Copper Core.

Do you need a non-stick surface? Most times, when used properly, you don't need a non-stick pan, but there is a stick-resistant line from Sitram called Cybernox, which is made from an aerospace industry quality metal-alloy rather than a non-stick coating.

How will these clean? Will you want to put these pans in the dishwasher? Some exterior finishes do not hold up well in the dishwasher. Copper exteriors require special care.

Do you need to purchase lids for each pot? There are universal lids that fit several different pieces. If they are included with the purchase, you may be paying for a lid that you don't need. Sitram does not include lids, All Clad does. Are the lids vented for safety?

Some very basic items to start with are:

Fry or sauté pans - 8 & 12 inch

4 quart Chef's Pan (also know as Saucier)

Grill pan

Saucepans 3 & 4 quart

Stock or Soup pot - 8 quart

My all time favorite pans are the Chef's pan and Braisers. The Chef's Pan is a great all-purpose pot that can be used for sauces, soups, stews, risotto, and even stir-frying. It has rounded sides so that stirring and whisking ingredients into this pan is a breeze. This is the pan you won't ever put away because you will use it so much, maybe every time you prepare a meal.

I also love Braisers (also known as Rondeau) because they can be used on the stovetop and then easily placed in the oven with its two loop handles, rather than one long one which makes it safer for lifting if it becomes heavy when containing food stuff. They also have a domed lid that allows more flexibility than the flatter one that is more common to a fry pan. This pan is great for Osso Buco, Braised Lamb Shanks with White Beans, and even roasting some smaller cuts of meat.

Purchase your cookware from a reputable dealer who knows what they are selling and offers you the necessary education you need to make the appropriate purchase. Ask questions. Answer their questions thoroughly. Explain your needs and style of cooking.

The best places to get Sitram are Bridge Kitchenware in NY, Broadway Panhandler in NY and Chef Central in Paramus. The All-Clad line is sold at Classic Thyme in Westfield, Adventures in Cooking in Wayne, Cookware & More in Flemington and Kings Supermarkets throughout NJ. All of the establishments listed have very knowledgeable people available to help you because they want you to be happy with your purchase. Remember food is a way to share your love and those of us that work in this industry do so because we love it!

The following recipe uses a Chef's pan or a Saucepan.
Risotto with Asparagus & Parmegiano Reggiano
Serves 4 as main course, 6-8 as side dish

1-1/2-C. dry white wine, separated 1 C. & 1/2 C.
4 C. chicken or vegetable stock
1 Tbs. olive oil
1/2 C. finely chopped shallot
2 C. Carnaroli or Arborio rice, checked over for imperfect grains
1/2 Tsp. Sea salt
1/2 tsp. white pepper
1 C. freshly grated Parmegiano Reggianno cheese
2 Tbs. finely minced Italian parsley leaves
1 lb. pencil thin asparagus, cut into 2 in. lengths

Equipment: 4 qt. Chef's Pan or Saucier, and 4 qt. Saucepan

Heat 1/2 C. wine to simmer. Add asparagus, cover and cook until crisp tender, approximately 3-5 minutes. Set aside.
In a 4 qt. Saucepan, bring stock and remaining 1-C. wine to a boil, turn to low and keep simmering on stove.
Using a heavy 5 qt. Saucepan or Chef's pan, heat 1-Tbs. olive oil and add shallot. Sauté until shallot starts to soften. Add rice and coat with olive oil shallot mixture. Add 1-C. stock/wine mixture and stir until absorbed. Repeat until all stock/wine is used up. This should take at least 30 minutes. The trick to good risotto is to cook it so slowly that it absorbs the stock. You are not cooking it on such a high heat that the liquid simply evaporates. This takes time and patience.
After all stock is absorbed, asparagus in wine. Add cheese, salt & pepper to taste and garnish with parsley.

Serve immediately. The old saying is that Risotto waits for no one so have everything and everybody ready to sit down and Mangia!
ŠBarbara Seelig Brown, all rights reserved

This recipe uses your new 8-quart stockpot.
Spinach, Tomato & White Bean Soup

This soup makes a great light meal because you have the protein from the beans and the vegetables to help you to achieve the 5 a day fruit & vegetable recommendation. It is also full of B vitamins.

Olive Oil
2 cloves garlic, minced
1 Tbs. Mrs. Dash Italiano Classico
10 oz. Cremini mushrooms, sliced
16 oz. spinach, washed and chopped
28 oz. diced tomatoes
4 C. Chicken or vegetable stock
15-oz. small white beans

Equipment: 8-quart stockpot

Thinly film the stockpot with olive oil.
Add garlic and heat until garlic becomes fragrant.
Add Mrs. Dash and heat until fragrant.
Add sliced mushrooms and sauté until browned and their liquid is released.
Add Spinach, tomatoes, white beans, and stock and simmer 20 minutes.
Sprinkle with freshly grated Parmegiano Reggiano.
ŠBarbara Seelig Brown

Stress Free Cooking by Barbara Seelig Brown's Lifestyle Designs

Kitchen Equipment

Stress Free Cooking
by
Barbara Seelig Brown's
Lifestyle Designs