NO SCRATCH COOKING HERE: COOKWARE GUIDE

I didn't realize there were rules for choosing cookware. I just purchased the same types
of pots and pans my mother used when I
got married. I inherited her navy blue spotted enamelware roaster and it still cooks the best
turkey. I recently discovered that this type of
roaster is consider vintage now I only use it for Thanksgiving and Christmas turkey roasting.
It is still in good shape with no rust spots on it.

I have always owned various sizes of cast iron
frying pans. I lost my large frying pan when
my youngest son and the little girl next door
made mud pies in it. It took me two weeks to
get a full confession of "whodunnit" from the
two of them. My son is grown now and doesn't
like for me to tell this story. He still remembers
his punishment for messing up my best frying

pan. I was not happy with the condition of my
pan. It had been hidden under some bushes for
two weeks. I had to thrown it out. My mother
found me a replacement large fryer at a second
hand store.

I began watching the Food Network and Cooking Channel and discovered that the pot or pan you
use make a big difference in the quality of your cooking and baking. The pots and pan that these chefs use are not cheap. I have found a grill pan
and a Cephalon sauce pan at Home Goods at a reasonable price.

I have found an excellent cookware guide online:

FRYING PAN

Curved side walls for easy stirring and sliding food out of the pan
Ideal for frying, scrambling, sauteing or searing
Sloped sides prevent steam from forming in the pan

SAUTE PAN

Wide bottom area for maximum heat conduction
Ideal for sauteing, searing, braising, deglazing, poaching, and stir frying
Straight, high sides help contain food and expose all sides to heat

WOK

Feature flat bottoms, or round bottoms for high heat concentration. Round bottom woks
require a wok ring to sit on a standard burner
Ideal for stir frying or wok applications
Deep curved sides promote excellent food movement