COOKING EQUIPMENT FOR ONE-DISH COOKING

When a recipe calls for a pot or pan, it’s not always easy to know exactly what type of cookware is necessary for the best results. Should you use a frying pan or a baking dish? Is the pot or pan you want to use oven safe? What’s the difference in sizing between small, medium and large? In order for you to cook like a pro, let’s get those details straight.

CATEGORIES

Frying Pans

You might have seen or heard the word ‘skillet’ used. This is actually the same thing as a frying pan. It has a wide, flat bottom with relatively low sides that flare outwards. A frying pan has a handle, but generally no lid, and it comes in different sizes.

Small Pan: A small pan is generally 20cm in diameter. As a rough guide, a small pan can be used for cooking one serving of a protein or two eggs fried side by side.

Medium Pan: Slightly bigger than a small pan, a medium pan should be about 25cm in diameter and can generally fit 2–3 servings of protein comfortably.

Large Pan: A large pan is usually about 30cm in diameter. It is used for cooking larger quantities of ingredients. Ideally you should be able to cook 4—5 protein portions in such a pan. I prefer this size for one-pot cooking.

Sauté Pan

This is very similar to a frying pan or skillet as it also has a wide, flat bottom, but it has relatively tall vertical sides and should come with a lid. It can do everything that a frying pan does, but because it can hold more liquid (due to its shape), it’s good for dishes with plenty of sauce. It’s best to use this when preparing the crunchy cashew nut curry (see page 149) or the chorizo and prawn risotto renaissance (see page 68).

Saucepans or Pots

Some people call them saucepans and others refer to them as pots, and although the former usually have one long handle and the latter two smaller handles, they’re basically the same thing in terms of what you can do with them. I generally call them pots. They are available in different sizes and should all have tight-fitting lids.

Small Pot: These are about 15cm in diameter and should be able to hold 1.5 litres of liquid, depending on height. These small pots are perfect for making sauces.

Medium Pot: A medium pot will hold at least 3.5 litres of liquid and should have a diameter of 20cm. These are great pots for cooking grains and starches.

Large Pot: Large pots run the gamut from standard to huge, but as a general rule should be about 30cm in diameter and hold at least 8 litres of liquid at a time.

Baking Sheet

This can also be called a sheet pan or baking tray. It’s a rectangular, metal sheet with very low sides. It’s incredibly versatile and is suitable for both sweet and savoury dishes. The average size that I use is around 45 × 30cm.

Baking Dishes

Sometimes called casserole dishes, these are for use in an oven and are available with or without lids. I generally use medium and large sizes for one-pot cooking.

Roasting Pan

This is used in an oven to roast poultry and meat. Roasting pans come with or without lids and should have quite high sides so that there is enough room for air to circulate inside, which is ideal for browning. They are the best dishes to use for slow cooking.

MATERIALS

All of the above-mentioned dishes are available in different materials, so it can be confusing to decide which one is best for you. Here is a short description of each to help clarify it for you.

Stainless Steel

Stainless steel cookware is dishwasher-, oven- and grill-safe. Stainless steel doesn’t leach any of its metal properties so there is no impact on the quality of the flavour of the food. It’s good for roasting and grilling.

Cast Iron

These pots and pans are durable (often with lifetime guarantees) and resist warping, denting and chipping. Cast iron is the best material for Dutch ovens, frying pans, griddles and skillets. It’s suitable for stovetops, ovens, grilling and cooking on an open flame.

Glass

Glass baking dishes are versatile and make a great addition to any kitchen. Glass is non-reactive and conducts heat very well. Glass baking dishes are specifically made for the conventional oven and microwave, so they’re good for casseroles, such as the sausage supreme (see page 93) and comforting apple and cranberry pie (see page 162).

Ceramic

Ceramic dishes are usually oven- and dishwasher-safe. Similar to glass, ceramic heats up gradually, so it’s ideal for dishes that need slow, even cooking, such as the glorious Greek lamb chops (see page 118) or the lip-smacking sticky chicken (see page 89).

Non-stick

Non-stick cookware isn’t suitable for all jobs, but it does have its place. These dishes allow you to use minimal amounts of oil and are easy to clean, but can’t handle too much heat. Use non-stick pots and pans for stove-top cooking and avoid putting them in the oven.