Kitchen Basics: Bakeware
There are two basics I think every kitchen needs: a cookie sheet or baking sheet and a baking dish or casserole.
pots & pans
Cooking Up A Storm
Cook it easy during the warm weather. Make something that can sit on the stovetop while you play in the pool.
Why not a wok?
A traditional wok is heavy and usually has two handles, like a pot. It is shaped like a shallow bowl.
Recipe: Pesto Chicken Florentine
I ended up making substantial changes to the recipe and I think those are improvements.
Kitchen Intermediates: Sauté Pan
A sauté pan should have a wide, flat bottom to allow food to be placed all in a single layer. This is important for browning and crisping food.
Basic Pots & Pans
With care, the cast iron skillet will last for generations. It can be used for baking as well as frying.
Kitchen Basics: Pots and Saucepans
Most people find a stock pot of about the 8-quart size is most useful for the home kitchen, although I’ve easily gotten by without one.
Do You Need A Sheet Pan AND A Cookie Sheet?
The short answer is NO. But the longer answer is if you do a lot of baking, the larger sheet pans with higher lips can be very useful.
Kitchen Basics: Pots and Saucepans
Versatility is important in selecting pots and saucepans. What’s the difference? Believe it not, the type of handle. A pan will have a single long handle...
Kitchen Intermediates: Casserole Dish
Along side your baking dish and your dutch oven, a casserole is a good addition for your oven cookware.
