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Cast Iron Skillet
Material: Cast iron; Ideal use: High-heat cooking, frying, and baking.
Sauté Pan
Material: Stainless steel with aluminum core; Ideal use: Searing meats and reducing sauces.
Crepe Pan
Material: Aluminum with non-stick coating; Ideal use: Making crepes and pancakes.
Stock Pot
Material: Heavy-duty stainless steel; Ideal use: Preparing stocks and simmering large quantities of liquid.
Wok
Material: Carbon steel or cast iron; Ideal use: Stir-frying at high temperatures.
Dutch Oven
Material: Enameled cast iron; Ideal use: Slow-cooking, braising, stewing, baking bread.
Baking Sheet
Material: Aluminum; Ideal use: Baking cookies, pastries, and roasting vegetables.
Pressure Cooker
Material: Stainless steel; Ideal use: Quick cooking of beans, grains, and tough cuts of meat.
Roasting Pan
Material: Heavy-gauge stainless steel or aluminum; Ideal use: Roasting poultry, meat, and vegetables in the oven.
Non-stick Frying Pan
Material: Aluminum with PTFE (Teflon) non-stick coating; Ideal use: Cooking eggs, pancakes, and other delicate foods.
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