A guide to the shapes and uses of professional pans is useful for those who want to cook food in the best way, even at home: because cooking is an art that needs its specific tools!
If you consider cooking as an activity craftsmanship, which requires knowledge and professionalism, then it is easy to understand how, even in this field, care must be taken to procure the best tools. Good ingredients, elaborate recipes and brilliant chefs are not enough: you also need the right pans.
Professional pans: guide to shapes and uses
Kitchen utensils are perhaps among the first that man has developed throughout history.
The pots, however, as as we know them today, they are a recent acquisition.
In ancient times, cooking was done in rounded containers and was mostly used terracotta. &` only with the industrial revolution were pots and pans made of iron, then aluminium, then steel.
Professional pans, what are the most popular shapes today? do you use in the kitchen?
The first professional pan that we present to you is the casserole . A large pot with high sides, which can be equipped with one or two handles. Once upon a time they were built in copper, because this metal is an excellent heat conductor, today there are also highly efficient versions in stainless steel, aluminium, aluinox, each with its own specific characteristics.
Suitable for roasting, braising, gratinating and stewing, the casserole has a multipurpose function both on the hob and in the oven.
The version with handle is particularly appreciated for cooking sauces, pulling stocks, mixing compounds and preparing tasty creams.
Among the professional pans we then find the classic pan .
The pan can be define a casserole with edges a little more low, and it is often accompanied by a lid which is essential because It allows you to conserve moisture during cooking. of foods. It is used to cook foods that do not require boiling; is perfect for roasting, braising and stewing.
In a guide to the shapes and uses of professional pans you cannot do not mention the classic pot .
Pot is the generic term used to indicate any container that is placed on the fire to cook food. Specifically, however, a professional pan has a well-defined shape, generally characterized by very high walls: for example it is the one used to boil water for pasta, to prepare excellent boiled meats and long-cooked soups.
One thing everyone doesn't know is that, in pots, the heat distribution element is the liquid inserted into them. For this reason, it is not It is necessary that the material to be used is of high conductivity. thermal.
It is often made of aluminium, because it is in this case the anti-adhesion is not fundamental.
Among the most sophisticated professional pans then used are the pans .
The pan is one of the most popular forms ancient kitchenware: there are examples in terracotta already in Roman times. It is a flat, wide container with a long handle that is mainly used for caramelizing, frying, creaming and sautéing.
Among the most appreciated materials, we remember steel, iron and non-stick aluminium. A modern version of the pan is the one in aluinox.
Do you want to know more? Discover the complete guide on the shapes of cookware and which dishes they are for recommended.