Issue link: https://flip.summitcat.com/i/1541172
247 GUIDES Cookware Types • Curved side walls for easy s rring and sliding food out of the pan • Ideal for frying, scrambling, sautéing or searing • Sloped sides prevent steam from forming in the pan Fry Pan • Wide bo om area for maximum heat conduc on • Ideal for sautéing, searing, deglazing, poaching, and s r frying • Straight, high sides help contain food and expose all sides to heat Sauté Pan • Ideal for s r frying or wok applica ons • Deep curved sides promote excellent food movement • Flat bo om sits level on cooking surface S r Fry Pan Saucier • Wide bo om area for maximum heat conduc on • Ideal for crea ng and reducing sauces and cooking vegetables • Use with a lid to control evapora on and accelerate cooking Straight Sided Sauce Pan • Small bo om diameter for less heat exposure • Flared sides allows for good s rring ac on • Ideal for cooking at lower temperatures for a longer me Tapered Sauce Pan • Wide hea ng surface allows the cooking of meats and vegetables in limited amounts of liquid • Ideal for long, slow cooking which allows the liquid to add juices and flavor • Also used as a hot bath in conjunc on with tapered sauce pans for mel ng bu ers, hea ng sauces or blanching vegetables Brazier/Rondo • Wide bo om area for maximum heat conduc on • Ideal for slow cooking stews, sauces, soups, casseroles and roasts while reducing the content • Two loop handles for easier pouring and movement Sauce Pot • Wide flat bo om for maximum cooking area • Designed to heat or brown foods • Ideal for eggs, grilled cheese, quesadillas, sandwiches Griddle • Thick base for a good slow simmer • Ideal for stocks, soups, pastas, bulk vegetables and seafood • Smaller diameter and taller height of pot preserves liquids longer and forces the liquid to bubble up through the ingredients, maximizing flavor transfer Stock Pot • Ideal for sauce wok applica ons • Curved sides promote excellent food movement • Ideal for cooking at lower temperatures