A guide to the shapes and uses of professional cookware is useful for those who, even at home, want to cook food in the best way: because cooking is an art that requires its specific tools!
No craftsman could do his job better if he did not have the “tools of the trade” available.
If we consider cooking as an artisanal activity, which requires knowledge and professionalism, then we can easily understand how, even in this field, we must take care to obtain the best tools. Right ingredients, elaborate recipes, and brilliant cooks are not enough: even the right pots are needed.
Professional cookware: a guide to shapes and uses
Stainless steel utensils are perhaps among the first that man has developed in the course of history.
But the pots, as we know them today, are a recent acquisition.
In antiquity, it was cooked in containers with a rounded shape, and mostly terracotta was used. It is only with the industrial revolution that the iron pots are built, then in aluminum, then in steel.
Professional Cookware, which are the most used forms in the kitchen today?
The first professional pot that we present is the saucepan. A full pan with high edges, which can be equipped with one or two handles. Once they were made of copper, because this metal is an excellent conductor of heat, today there are also the very efficient versions in stainless steel, aluminum, each with its specific characteristics.
Suitable for roasting, braising, au gratin and stewing, the saucepan has a multi-purpose function both on the hob and in the oven.
The version with handle is particularly appreciated for cooking Continue reading