The Cast Iron Skillet:
Especially practical for the top of range, then into the oven.
Dutch Oven:
Best on top of range and great choice for foods that are gently simmered at a low lazy bubble.
Electric Skillet:
Allows you to cook right where you eat. Can use at table to cook while you sit at table or out to the patio. Can also be used as a chaffing dish.
Omelet Pam:
Any heavy, sloping side skillet. A small 8″ skillet is best for omelets. Avoid scouring the pan to clean.
Double Boiler:
Excellent for gentle heat for cheese sauces and melting chocolate. Avoids constant stirring. Always use over hot but not boiling water.
Covered Baking Dish:
This is a must basic for casserole cooking. Common size is 2 quart. Many shapes available, round, square, oblong.
Earthenware:
Usually terra cotta, used for casseroles. Also known as ‘stockpots’ and great for stewing and braising also. Avoid sudden temperature changes.
Souffle Dish:
Straight sided. Designed to help your souffle to rise to nice puffy heights.
Bain Marie Chaffing Dish:
Consists of two pans. Can cook directly over the heat or use as double boiler over a water bath. Can be used as a warmer also.
China Skillet:
Top of range cooking or oven baking. Avoid sudden cooling or heating. Can go straight from range to table.
Pressure Saucepan:
For top of range. From soups to desserts. Great fro short cut cooking. Also great for less tender cuts of beef.
Beanpot:
Just like Grandma used to use. Can bake canned beans as well as homemade.
Buffet Server:
Keeps food hot at the table and can aslo be used as casserole dish.