Cookware & More Blog

The first step is making the decision to buy new cookware and choosing a brand that delivers excellent performance, like All-Clad, Swiss Diamond, or Woll.  You've made that decision and now you're on our website looking at all the choices you still have to make - which styles of pan are best for you?  Here I have compiled the different styles of cookware and what they do best in the kitchen.

Frypan               

A true kitchen staple, All-Clad Stainless Frypans work well for searing, browning, and pan-frying. The flat bottom and flared sides make for easy tossing or turning with a spatula. The All-Clad frying pan accommodates cooking at higher heat with oils to develop foods with full flavor, color, and crisp texture.

Non-Stick Frypan             

According to All-Clad, their 18/10 Stainless Steel interior offers natural stick resistance, so Non-Stick is only necessary when cooking eggs.  

French Skillet                 

The All-Clad French Skillet features a large surface area and round sides that hold in heat and liquids while preventing splattering, making the pan ideal for searing, browning and pan frying a wide range of foods, including eggs and meats. The round sides allow for large quantities of food to be easily flipped, and facilitates easy basting while cooking, yielding superb results full of flavor and color.

Sauce Pan                       

The classic sauce pan is a versatile essential found in a variety of sizes in every well- equipped kitchen, and it can be used with or without its lid to control evaporation.  Because of their shape, the All-Clad Sauce Pans are ideal for making sauces, heating liquids, cooking food in liquids, and reheating. With high, straight sides and a smaller surface area, the sauce pan holds heat well and limits evaporation.  

Saucier                              

More shallow than a classic sauce pan, the All-Clad Saucier is designed for foods requiring frequent whisking or stirring, including creamy sauces, risotto, polenta and custards. The pan's wider mouth allows for sauce reduction, while its curved sides allow for easy incorporation of ingredients.

Casserole                          

The All-Clad Casserole Pan features high, straight sides with a smaller surface area that hold heat well while limiting evaporation. Ideal for boiling or blanching a wide variety of foods or simply reheating smaller batches of soups, chili, and vegetables.  The versatile casserole can be used to cook, warm, and serve, with or without its lid, as the occasion demands.

 Sauté Pan                          

Deeper than a traditional fry pan, the All-Clad Sauté pan features a large surface area and tall, straight sides that hold in juices, prevent splattering, and allow for easy turning with a spatula. Ideal for a wide range of foods including chicken breasts and fish fillets, the sauté pan offers the convenience of browning or searing, then deglazing or finishing in liquid; all in one pan. The lid locks in moisture and heat to thoroughly finish meats on the stove top or in the oven.

Dutch Oven  

The All-Clad Dutch Oven features a round bottom that facilitates effortless stirring without sticking. Generously large and deep, the dutch oven can be used for braising, stewing, browning and slow cooking, all in the same vessel, making it an excellent choice for one-pot meals.The domed lid is specially designed to retain moisture by returning flavorful vapors. The lid can be used either in the oven or on the stovetop and can be removed to finish cooking.

Stock Pot

An essential for every kitchen and available in a variety of sizes, the All-Clad Stock Pot features high sides that slow the evaporation of liquids, providing the ideal design for creating a variety of stocks. The wide bottom of the pan allows for sauteing of ingredients before the addition of liquids for delicious soups and stews. Stock Pots are also well-suited for canning, blanching, and preparing food in large quantities.

Now get out there and buy your new cookware!