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There are basically two types -- "saute pans with straight sides and saute pans with sloped sides," says Koetke, who is also vice president of Kendall College School of Culinary Arts in Chicago. "The one with the sloped sides is technically called a sauteuse. ... And what we refer to as a saute pan here [in the United States] -- the sautoir -- is the one with the straight sides."
But you won't need dozens of pots and pans to be a good cook -- just good pans. "It's better to start with a few pieces and add to it than buy a set of stuff that's really substandard," Koetke says.
Mollenkamp adds: "There are three things you need to be willing to invest in for the kitchen. Knives, a good cutting board and a good pan. If you don't have those things then you're really going to be in an uphill battle."
So what pan should we be using for which cooking technique? Here are Koetke's and Mollenkamp's suggestions based on five types.
How to restore old cast iron pans
- PORTLAND, Ore., Nov. 10, 2015 /PRNewswire/ -- Just in time for holiday shopping, FINEX Cast Iron Cookware has curated the must-have cookware sets for everyone on that gift list. The Portland, Oregon-based perfectionists craft heirloom quality cast iron
- While the venerable Lodge Manufacturing Co. still produces its cast iron cookware in South Pittsburg, Tenn., there's something satisfying about hunting down a vintage piece at a flea market, thrift store or yard sale and then bringing it back to life
- He begins the day's cooking demonstration with an open mind and no set menu. "I haven't gotten that Schlueter is old school when it comes to cookware, and he uses cast iron because it distributes heat so evenly and can be used on burners or in the