2.03 Kitchen Equipment--Cookware (with pictures)

Dutch oven

A heavy pot with a close-fitting lid; may have rack to keep foods from sticking to the bottom. Used to cook large amounts or sizes of foods on the range or in the oven. Hand or machine wash.

Double boiler

A small pan that fits into a larger pan with a lid; usually made of glass or metal. Used to cook and melt foods that scorch easily, such as sauces, chocolate, custard, butter, etc. Hand or machine wash.

Wok

Bowl-shaped pan often used in Chinese cooking; may be used on range or may be electric. Used to quickly fry foods in a small amount of fat. Hand or machine wash - if electric, follow operating manual's instructions for care.

Turner

Made of metal or plastic; may be slotted or solid. Used to lift and turn foods, such as cookies, meat, fish, pancakes, and eggs. Hand or machine wash.

Steamer

Perforated metal or bamboo insert that fits into a saucepan or pot that holds food above boiling water. Used to steam vegetables to retain nutrients. Hand or machine wash, depending on the material from which it is made.

Ladle

Round cup attached to a long handle; usually in a variety of sizes and made from glass, metal, or plastic. Used to lift and serve sauces, soups, stews, gravies, salad dressings, and punches. Hand or machine wash.

Sauté pan/skillet

Skillets (fry pans) have wide bottoms and low sides; vary in size and often have lids. Sauté pans are uncovered skillets with narrow bottoms and sloping sides. Used for browning and frying foods. Hand or machine wash. ** Cast iron must be hand washed and dried completely to prevent rusting; may need to rub with vegetable oil to preserve "seasoning."

Oven mitt/pot holder

Thick cloth pads or silicone pads or mitts in various sizes and shapes. Used to protect hands while handling hot bakeware and cookware. Care depends on material.

Pastry brush

Usually in a variety of sizes and materials. Used to brush pastry and other foods with butter or sauces; removes crumbs from cakes before frosting. Hand or machine wash.

Pots

Usually made from metal; larger and heavier than saucepans; small handles on each side with a lid; vary in size from 3 - 20 quarts. Used to cook large amount or sizes of foods in liquid on a range. Hand or machine wash.

Saucepans

Usually made of metal or heatproof glass; one long handle and a lid; range in size from ½ - 4 quarts. Used to cook foods in liquid on a range. Hand or machine wash.

Tongs

Usually made of metal or plastic, in a variety of sizes. Used to turn meats and fried foods; gripping and lifting bulky foods. Hand or machine wash.

Cooling rack

Wire rack with legs; usually square or rectangular in a variety of sizes. Used to hold baked goods and hot pans off of counter/table tops, preventing scorching; allows air to circulate around foods so it cools quickly. Hand or machine wash.