INGREDIENTS

INSTRUCTIONS

NONE
Stainless steel I love my enormous stainless-steel Cuisinart saut. pan
because I can start things on the stove top and finish them in the oven.
Benefits: It is virtually indestructible, and doesn't scratch or dent. My
pan has a sandwich of stainless steel and copper on the bottom, which
allows for better heat absorption and conduction.
Drawbacks: Stainless steel is not a very good heat conductor. A large
stainless pan requires a good, hot gas stove.
Price: A five-piece set is around $100; a one-piece item, such as a
saucepan, is about $44.
All-clad
I also have a few all-clad pots and pans. I use them quite a bit at work
and really think they are worth the investment. They are heavy gauge and
sturdy, and that's key for high-heat cooking.
Price: A five-piece set is around $300; a one-piece item, such as a
five-and-a-half-quart saucepan is around $120.
Copper
Copper does the trick as my saut. pan.
Benefits: Copper is an excellent heat conductor. I have a prize
hand-hammered copper confiture pot that I bought at Dehillerin in Paris
(and carried in my lap on the flight home!); it's heavy and perfect for
making jam and jellies.
Drawbacks: I don't recommend using copper often. It's costly and requires a
lot of care and maintenance. Also, copper will react adversely with some
foods, so it is sometimes lined with tin or stainless steel. Quite
commonly, tarte tatin pans, fairly specialized pans used for making upside
down French apple tarts, are made of copper and have a tin lining. The
lining can scratch easily, so you must take good care of it. Copper is
pretty expensive and this was a costly indulgence for me, but I
rationalized that it would be cheaper in Paris than in the States. I also
splurged on a sugar pot. It's a medium-size saucepan with a spout for
pouring. Sugar takes no time to caramelize in copper.
Teflon
Teflon-coated cookware is very popular.
Benefits: I use a small nonstick skillet for frying eggs and making
omelettes, and a small saucepan for making grits. I like using them because
the eggs and grits don't latch on and stick. I like the little bits of
brown that cling to the bottom of the pan -- the browning of the natural
sugars; that adds the flavor.
Price: I buy inexpensive, replaceable pans.
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Recipe by: Virginia Willis
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