9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm
®
I have been trying to create my kitchen “wish list” and I’ve been researching cookware. From my readings I’ve discovered that most chefs use a variety of materials for their cookware. For instance, cast iron is not used for tomato based sauces and copper is best for sauteing. The options are immense and confusing. Exactly what cookware does go in a dream kitchen? Thank you!
Jennifer from Seattle
Here is my list of essential cookware:
- cast iron skillet (10-12 inches) for roasted chicken and blackened fish
- nonstick skillet (11-13 inches) for crispy chicken quarters and seared scallops
- All-Clad saucier (3 quart) for pastry cream and beurre blanc sauces
- All-Clad saute pan (3 quart) for chicken fricassee and caramel sauce
- All-Clad fry pan (14 inch) for caramelized onions and seared meat with pan sauce
- All-Clad sauce pan (4 quart) for boiling potatoes and rice
- All-Clad stock pot (8 quart) for soup and boiling pasta
- enameled cast iron dutch oven (5-6 quart) for stew
- pressure cooker (4-7 quart) for making chicken stock and cooking whole artichokes
Happy cooking with your new pans!
store information
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sunday 12 to 5 pm
Mon-Sat 9:30 am to 5:30 pm
Sunday 12 to 5 pm
Kitchen Conservatory
9011 Manchester Road
St. Louis, MO 63144
314-862-COOK (2665)
9011 Manchester Road
St. Louis, MO 63144
314-862-COOK (2665)
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Ha. I guess that means I only need four. Great list, however, thought-provoking.
I think the All-Clad saute pan is a great pan, but the braiser can double for the saute pan, and also works well for stews since it has a dome lid, and two small handles to fit easily in the oven. Personally I have both and love them.
I also think if you have the cast iron skillet, and either the saute or braiser, the frypan is really a waste. The fry pan is the only piece on the list that I do not own, and do not have a need for, and I cook three meals a day for a family that likes to eat.
I know Anne will disagree, but I also think a small 1 quart saucier is a handy pan to have around the kitchen. I use mine regularly to melt butter, chocolate, and make hollandaise every Saturday morning.
A 1-quart saucier is too small for hollandaise; I would whisk the sauce out of the pot. You could make hollandase more easily in the 3-quart saucier.
In defense of the 14-inch fry pan, it has a larger surface area than any of the other pans. I like lots of space so the food is not crowded and browns evenly and quickly. Otherwise, I would have to cook the food in batches.