Part 3 (2/2)
A.k.a. saute pans, a.k.a. frying pans. We're big fans of good old cast-iron for skillet cooking, not to mention that cast iron has the added benefit of being able to be popped into the oven for additional browning, making a potpie or the best corn bread you'll ever eat. A 10- or 12-inch cast-iron skillet is all you really need, but it's mighty heavy and requires proper seasoning, so you might want something lighter around, too. It's hard to beat stainless-steel pans for bombproof functionality; no matter what you burn in 'em, you can get it off with a little elbow grease, and none the worse for wear (except possibly your elbow). Nonstick pans are great for their nonstickiness. They cost just a little more than stainless steel, but only buy one if you can buy a nice one-and treat it gently! A good nonstick pan has a very smooth, nearly s.h.i.+ny surface. No metal should ever touch that pan, so while you're shopping, get a few good-quality silicone or wood utensils to use with it. If you scratch Teflon or another nonstick coating it's useless (and possibly toxic), and if you get it too hot (like 500F hot, which is really easy to do if you're forgetful) it gives off toxic fumes.
The Great Big Soup Pot
The name says it all. Look for a large 6- to 8-quart pot that's preferably stainless steel with a good stout bottom. Accessories (like a steamer basket) are nice. The Great Big Pot and a skillet are the bare essentials, but if you've got the scratch (and s.p.a.ce) you'll find that it's great to have a . . .
Cast-Iron Grill Pan
For grilling! Nothing can beat it. Unless you have a Weber in your kitchen, which is a really bad idea. So go get a grill pan, they're cheap! Since you're on a shopping spree, you might as well get a . . .
Crepe Pan
But only if you're going to make crepes. And you will make crepes (you just don't know it yet). See page 77 about our recommendations, but in general stick to steel or cast-iron varieties. Run away from any goofy, infomercial-style gadgets that expect you to dip an electrical object into runny crepe batter.
Ca.s.serole Dish
Is it for cooking? Is it for serving? You can have it both ways! You can use a cast-iron skillet instead if it's all you got, but you'll love having a deep, enameled, cast-iron ca.s.serole dish that you can saute your ingredients in first, top with some dough, and then shove into the oven to finish. Yeah, you can ca.s.serole your heart out with a gla.s.s or (gasp!) metal one, but the cast-iron ones are really fun to use and look pretty, too. Also good for lasagne!
The Spray Bottle
Our good friend the spray bottle of oil can help you use less oil when cooking, so he makes a few cameo appearances throughout recipes in the book. We're not talking about that aerosol stuff that you buy in the supermarket, but an actual bottle that you fill with the oil of your choice. You can buy the pump kind, such as a Misto, where you have to pump the top with air (kind of like how a Super Soaker works), but you can also just buy a plastic spray bottle, usually available in housewares stores in the gardening section.
More Pots and Pans!
Okay, we lied in our introductory paragraph. You can never have enough of these. If you're getting a food processor on the wedding registry plan, go ahead and throw a set of pots and pans on the list. Or just buy 'em when they go on sale. More is more! Lots of discount stores carry good-quality pots and dishes that will last you the rest of your life with little care. Make sure you get the heavy-bottomed variety-give'em a knock on the bottom to make sure they're thick and solid. If they sound like a gong and feel thin, skip them. Light-bottomed pans will burn your onions and cook unevenly. We're big fans of pots that come with a few steamer baskets of a.s.sorted sizes.
BAKING TOOLS.
You can resist that castle shaped Bundt pan for as long as you like, but if you want cookies and cupcakes, you'll need a few essentials. Not that castle shaped Bundt cakes aren't essential for all you Renaissance Fair enthusiasts.
Baking Sheets
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