Pots Pans Skillets every kitchen needs
Pots Pans Skillets every kitchen needs – some of the most important utensils in the kitchen! Here are my Go To pans when anyone asks what they should have in there home kitchens.
Pots Pans Skillets every kitchen needs
Here are my Go To pans when anyone asks what they should have in there home kitchens. Of course as a chef I have a few of each, but one of each of the below will get you started cooking like a chef in your own kitchen.
In no particular order, but would say I use my 12 inch Sauté more than any other pan in the kitchen. You can do so much with it and when you buy it all Stainless Steel you can use it in the oven which is a bonus!
A 12-inch Straight-Sided Sauté Pan with lid: A sauté pan that has straight sides and a larger surface area, which makes it great for searing meat or reducing a pan sauce or making that Sunday gravy. Make sure you get on with a lid! The taller sides also mean sauces and slices are less likely to splash out and with a lid you can finish cooking, braising in the oven cooking or on the stove top. Did someone say Chicken Puttanesca? Sorry must be hungry!
A Wok: Grandma Reilly got me on this one a long time ago. They lived in China and we never lived without a Wok. Whether you stir-fry or not, a wok is one of the most versatile tools in the kitchen. You can deep fry, braise, steam and makes sauces in it. Love the Wok and you have to have one! Egg Rolls!
Pots Pans Skillets every kitchen needs
A 3-quart Saucier: The saucepan is my workhouse and will be yours to. Use it for boiling or steaming vegetables, making sauces, or cooking grains and pasta. A 3-quart size is just large enough to heat up soup for the family, reduce balsamic vinegar for that glaze!
A 10-Inch Saute Pan:. They’re good for egg and breakfast dishes, like frittatas, omelets, and pancakes. You can also sear and sauté meats, vegetables, and chicken. I recommend a stainless-steel sauté pan, but you can also go with the non-stick pan. This pan will prove to be your most versatile. You can cook a whole meal on the stove top or in the oven and have only one pan to wash. Of course you can also go with a Cast Iron, but until you get it seasoned the stainless-steel works great! I have a couple of these hanging up for when I make brunch for the boys and family. 2 to 3 pans working 3 to 4 eggs at a time, the 10 inch comes in handy.
A Large Stockpot: Every kitchen should have at least one. Great for making homemade chicken, beef or vegetable stock. Heard of a Lobster or Clam bake, you got it, a go to for anything large in quantity. Having the entire family over for pasta, Sunday dinner? Yep Stockpot is the way to go.
A Large Non-Stick Griddle: A must to have on hand. From toasting bread, quesadillas to grill cheese this comes in handy. I go with the Non-Stick because I can use less oil or butter and get great non-stick results. In my restaurant I used my industrial Griddle all the time, and that has crossed over to my kitchen at home. Easy to use, Dishwasher safe and versatile!
Pots Pans Skillets every kitchen needs
Pots Pans Skillets every kitchen needs – Pans can be a few bucks to a couple hundred each and in this area you get what you paid for. Shop around and study manufacturers’ brochures to choose pots and pans that match your lifestyle, needs, and budget. Check out your local mall as some of the big department stores always have sales on the GOOD STUFF. You can buy a cheap pan every year or buy a good pan that will last you 20, your call! You want equipment that is sturdy—heavy enough to sit comfortably balanced on the burner of your stove. I also look for the OVEN safe as I do a lot of stove to oven dishes and it’s great to not switch pans mid cooking.
Chef Reilly’s 5 Spoon POTS PANS Review:
Food – 4 Spoons
Ambiance – 4 Spoons
Service – 5 Spoons (GREAT ADVISE RIGHT)
Taste – 4 Spoons
Chef Reilly’s F.A.S.T. Review total average: 4 spoons!
Pots Pans Skillets every kitchen needs
Find more Kitchen Tools Every Cook Must Have here
On The Road Eats & The F.A.S.T. Review with Chef Greg Reilly
See Ya On The Road – Chef Greg Reilly
