Bichlorides

Crepe pans, egg poachers, paella pans, tagines – while these types of cookware allow you to cook specialised dishes, they are more suited to those who know their way around the kitchen. Every budding chef should choose to invest in a cookware set that includes the basics; at least one frying pan, a stock pot, casserole dish and a number of different sized sauce pans. Purchase these items and the possibilities in the kitchen are endless.

Do not underestimate the versatility of a standard fry pan. From grilling steaks, to whipping up a fresh batch of bacon and eggs, the frypan can do just about anything. With numerous options available including non stick, anodised, cast iron and stainless steel, choosing a frypan can be overwhelming. The multitude of choice is simply due to the frypans popularity. No kitchen is complete with at least one frypan.

Just about every kitchen has at least one saucepan. While they may differ in size, construction and cooking surface, they are all essentially the same. Non stick saucepans are perfect for reheating messy soups and casseroles. Copper sauce pans are particularly sort after as they are a fantastic conductor of heat. Stainless steel saucepans, on the other hand, are virtually rust proof. Whatever sauce pan you choose for your kitchen, its value cannot be underestimated.

This overview is designed to give you the basic information needed to make an informed purchase of essential cookware. As can be imagined, there are a variety of specialised pans out there: chef’s pans, crepe pans, egg poachers, grill pans and saute pans, to name some of the more well-known ones. The same can be said for sauce pans. Among the special-duty pots are double boilers, mussel pots and wokswhich occupy a space somewhere between pot and pan. Knowing the uses of these items will go a long way towards bringing out your inner chef.

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