“Cooking is all about people. Food is maybe the only universal thing that has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat”. – Guy Fieri, Food Network Show Host.
Food is a universal connector. Most cultures have different variants of the same food and it’s in exploring that we come to see the beauty of it all. People are relational beings and if food is a great connector, then it’s imperative to be equally concerned about the processes, and most importantly the cookware that aid these processes.
Cooking is the act and art of preparing food for consumption and this often involves the use of heat which in turn requires one form of cookware or another.
When we talk about cookware, we are referring to containers in form of pans, pots, woks, sauce pans, dishes etc., found in the kitchen and used for cooking purposes.
Your cookware says a lot about you as an individual or business. It gives insight into the kind of food you eat or want to serve in your business as well as the methods of food preparation you have embraced. With the wide variety of cookware types available these days, it is getting more difficult to choose as each comes with their pros and cons.
However, with the right tips for choosing the right cooking equipment, it should be easier to make the decision that will fit into your lifestyle or business model as it were.
So want to become a master chef? Here’s the cheat sheet.
Know Your Cookware
Knowing your cookware generally entails being familiar with the materials used to make them and what they can do for you in terms of your cooking style. This is the foundation and it saves you a lot of headache so that when it comes to the actual purchasing phase, you can do so from an informed position, focusing on the important specifications. The major ways to know your cookware are by: type, material and features.
Types of Cookware
- Pots (sauce pans) – these typically have vertical sides with one long handle or two short handles on the sides. They are deep with about the same width and height and mostly used for boiling or simmering.
- Sauté pans – these have a large surface area like frying pans with vertical sides so