Just The Right Cookware

Whether you are an avid chef preparing those enticing meals for you and your loved ones or just a weekend warrior with a desire for healthy meal planning, choosing the right cookware to accommodate your needs and add that touch of love is completely dependent upon your lifestyle.

Cookware are types of food preparation containers such as saucepans and frying pans. The size and shape of the cookware, typically referred to as “pots” and “pans”, is determined by how it will be used. Frying pans, frypans or skillets provide a large flat heating surface and shallow sides, and are best for pan frying. Saucepans (or just “pots”), have vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. Larger pots have two handles so they can be lifted with both hands and are called sauce-pots, soup pots, or stock pots.

My fondest memories of my childhood and young adult was the aroma of the food. The slow-simmering broth or pasta sauce that would wake me up on any given morning. The smell for fresh baked bread or rolls that the whole neighborhood could smell. I also remember my Mother, Grandmother and later my Dad saying, “You have to have the right pot, pan, cookware to get the job done right”.

Since we are entering the winter months, I decided to pull out my family recipes for soups, stews, broths and pasta sauce. I also needed to check out my stock pots, sauce pans and frying pans to make sure I had the right size cookware to accomplish my tasks.

Stock pots have been a mainstay in every kitchen. They have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. The Chuckwagon cook who prepared stews, soups or beans on the cattle drives long ago used stock pots. They also used frying pans to cook bacon, steaks and other meats. All the right cookware to get the job done. The cooks who cook for cowboys during brandings or cattle roundups, or the camping family that cooks over an open fire all use stock pots and frying pans. Again, all the right cookware to get the job done. Large stock pots have been used on occasion for non-cooking purposes. They have been used to boil clothing, bandages, and wool or yarn for color dying to name a few. Here again, the right cookware to get the job done.

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