Which one to choose? The complete guide to shapes, materials and uses

"No craftsman could perform their best work without having the 'tools of the trade' at their disposal."

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At Pentole Professionali, we consider cooking to be a true artisanal activity that demands knowledge and professionalism. Therefore, in the kitchen, good ingredients, elaborate recipes, and ingenious insights alone are not enough to achieve excellence. Even in this field, to reach the highest level, you must be able to acquire the best tools.

This guide to choosing pots and pans and discovering the best materials and shapes is born from the desire to provide every professional, cooking enthusiast, or occasional cook with the keys to always and in any case choose the best tools for their culinary efforts. Initially, we will focus on the characteristics to consider when making a purchase; later, we will analyze each material and shape to provide you with the most comprehensive knowledge possible about the world of pots and pans.

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What are the characteristics to observe when buying a pot?

Before delving into the various materials extensively, it is important to provide a brief introduction highlighting the characteristics and specifics that should always be considered when thinking about purchasing a pot. The material from which a pan is made is the first and most important requirement to take into account.

Heat Conductivity

Since the purpose of a pot is to cook food, it is essential to consider the different thermal conductivity of the chosen material before making any purchase, as each material absorbs and emits heat differently.

The ability of a material to be uniformly and quickly traversed by temperature variations (in other words, its thermal conductivity) is expressed through the formula W/m°C.

A container characterized by excellent heat conductivity allows:

• easy and effective temperature control at various cooking stages;
• optimal heat distribution across the entire surface of the pot, including the walls;
• the consequent reduction of the risk of localized overheating and burning.

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Energy Efficiency

This characteristic, often overlooked by those purchasing pots and pans for non-professional use, should always be taken into consideration. Containers with high thermal conductivity, in fact, allow for a shorter time to reach the desired temperatures, thereby consuming a lower amount of energy.

Specific Weight

The weight of the containers is also a factor to consider, both in professional and non-professional settings. Each material has a different specific weight (meaning a different conventional reference measure relative to the weight of a cubic centimeter of water, which is about one gram). For example, the specific weight of one cubic centimeter of iron is 7.8 grams, while that of aluminum is only 2.7 grams.

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The Comprehensive Guide to Pot and Pan Materials

When we want to prepare a recipe, we carefully select the ingredients to ensure that the final dish is not only tasty but also healthy.

However, few people show the same attention when it comes to choosing the material with which to cook their meals. We have already briefly introduced how each material has specific characteristics that dictate different cooking methods and techniques. Now, let's analyze the qualities, advantages, and possible disadvantages of each material.

Aluminum Pots

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Aluminum pots are among the most commonly used in the restaurant industry due to their lightweight, ease of handling, and often advantageous price-to-quality ratio.

One specific characteristic of aluminum is its high thermal conductivity. Aluminum, with its 225W/m°C, is the fourth material with the highest heat conductivity after gold, silver, and copper. This allows all ingredients placed in the pot to cook at the same temperature, making it very easy to manage the flame during cooking.

The advantages of aluminum pots:

• High thermal conductivity;
• Resulting energy savings;
• Requires little to no maintenance;
• Excellent resistance to impacts, thermal shocks, abrasion, and corrosion;
• Suitable for induction cooking when a ferritic steel disc is applied to the bottom;
• Lightweight and easy to handle, thanks to its low specific weight;
• Cost-effective price-to-quality ratio;

The disadvantages of aluminum pots:

• Aluminum pots are not suitable for storing cooked foods, especially if they are acidic or salty.

Useful tips for using aluminum pots:

• Before purchasing, make sure that the container is made of pure 99.5% aluminum;
• After purchase, it is essential to clean the interior of the pots carefully and rinse them with boiling water. After drying, apply some oil, let it rest for a few hours, and then rinse again;
• Never place an empty aluminum pot on low or high heat;
• Food placed in an aluminum pot cooks better and retains a more intense flavor at moderate heat. Due to its extremely high thermal conductivity, never use high flames;
• Avoid leaving food inside the aluminum pot, especially acidic or highly salty foods. In any case, do not use it to store food outside a refrigerated environment for more than 24 hours;
• Never wash in a dishwasher;
• If you see a dark patina inside the container, keep in mind that it is an inert protective barrier due to metal oxidation: do not remove it!

Purchase the best Aluminum Pots with a special 10% discount using the coupon code: FORME10

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Copper Pots

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Culinary enthusiasts know well that for certain types of cooking and preparations, a copper pot ensures that dishes maintain their nutritional properties and have a significantly more intense flavor, with a perfect blend of taste and aromas that can be savored in all their nuances.

Furthermore, copper pots are made from the most conductive material commonly used in cooking, with a thermal conductivity of 392W/m°C. This fact leads to considerable energy savings and precise cooking of the foods placed in the pan.

Finally, as we have already introduced, thanks to the nature of the alloy they are composed of, copper pots have practically eternal durability and can be restored to their original condition through periodic tinning and polishing.

The advantages of copper pots:

• As we have seen, among all materials, copper guarantees the best cooking of foods;
• Extremely high thermal conductivity ensures even heat distribution throughout the pot and faster cooking, resulting in significant energy savings;
• Maintaining a constant temperature ensures that foods do not stick to the bottom;
• Thanks to their style and design, copper pots can be used for serving, adding a touch of refined elegance to the table;
• Excellent resistance to impacts, thermal shocks, abrasion, and corrosion;
• Can be retinned.

The disadvantages of copper pots:

• High cost, not accessible to everyone;
• The high specific weight makes them less maneuverable compared to other pans on the market;
• Requires more attention during cooking as it is not non-stick.

Useful tips for using copper pots:

• Avoid excessively high flames during cooking;
• Never place an empty container on the fire;
• During use, avoid using metal utensils that could damage the tin lining;
• The best results are obtained by using a flame diffuser between the pots and heat sources;
• Do not subject tinned copper pots to temperatures exceeding 220°C to prevent the tin from melting;
• For internal cleaning, never use abrasive products; for external cleaning, use only specific detergents;
• Do not wash in the dishwasher;
• Do not stack the pans on top of each other; we recommend hanging them;
• Exposure to high temperatures, acidic foods, and salt can lead to the formation of a dark patina on the tinning. Don't worry: it does not affect either the tin lining or the flavors of the cooked dishes.

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Stainless Steel Pots

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Stainless steel pots are ideal for boiling and heating dishes since the low thermal conductivity - which is around 16W/m°C - of this material causes heat to concentrate at the base.

The limited heat conductivity, ease of cleaning, and great durability of this material make these pots perfect for cooking broths, soups, roasts, and braised dishes.

The advantages of stainless steel pots:

• Require no maintenance;
• Suitable for immersion cooking where heat is transferred by the liquid in which the food is immersed, rather than direct contact with the walls or bottom of the container;
• Extremely resistant to impacts, thermal shocks, abrasions, and corrosion;
• With the application of a ferritic stainless steel disc, the pots become suitable for induction cooking.

The disadvantages of stainless steel pots:

• Suboptimal energy savings due to limited heat conductivity;
• Poor maneuverability due to high specific weight;
• Possibility of food splatters carbonizing on the walls during cooking, given the temperature difference with the bottom;
• Stainless steel pots are not very resistant to the attack of coarse salt;
• Presence of significant quantities of nickel and chromium in stainless steel.

Useful tips for using stainless steel pots:

• Stainless steel pots, thanks to their strong corrosion resistance, are ideal for cooking acidic foods, marinating, and brining;
• Ensure that the pots are made of 18/10 stainless steel to avoid rusting;
• When purchasing, consider pots with a thermally diffusing aluminum base with a minimum thickness of 6-7mm;
• Add salt only when boiling to facilitate its dissolution and prevent it from attacking the metal.

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Trilayer Aluinox Pots

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Aluinox is a line of cooking utensils with an aluminum core and stainless steel exterior registered by Pentole Agnelli. The name "trilaminato" derives from the composition of the products, which feature a layer of aluminum (80%) enclosed between two layers of steel (10% + 10%).

This option combines the advantages of both materials: the high thermal conductivity of aluminum combines with the resilience of steel, ensuring a durable pot that allows for easy temperature control and some energy savings. The heat conductivity is only slightly lower than that of aluminum, at around 190 W/m°C.

The advantages of Aluinox pots:

• The two layers of stainless steel give the pot remarkable strength and resistance to impacts, thermal shocks, abrasions, and corrosion;
• The aluminum core ensures good energy savings.

The disadvantages of Aluinox pots:

• High specific weight due to the two layers of stainless steel;
• Low resistance to coarse salt;
• Presence of significant quantities of nickel and chromium in stainless steel.

Useful tips for using Aluinox pots:

• Ensure that the stainless steel is 18/10 stainless steel; otherwise, it may rust;
• Add salt only when boiling to facilitate its dissolution and prevent it from attacking the metal.

Non-Stick Aluminum Pots

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For those who want to combine the search for quality materials with absolute ease of use, the obvious choice is to opt for a non-stick aluminum pot.

This solution combines the advantages of the extremely high heat conductivity of aluminum (225W/m°C) with the non-stick properties of the plastic coating, allowing food not to stick and enabling much less use of oils during cooking.

The advantages of non-stick aluminum pots:

• Non-stick aluminum pots have excellent thermal conductivity, which allows for significant energy savings;
• The latest production technologies result in low production costs and, consequently, an excellent price-quality ratio;
• Great ease of use and ease of cleaning;
• The low specific weight makes them very manageable;
• They allow for low-fat cooking.

Also read: Let's clarify non-stick pans: here's where the truth lies

The disadvantages of non-stick aluminum pots:

• The coating is prone to wear over time due to abrasion;
• Using steel tools that rub against the coating further accelerates the wear process.

Useful tips for using non-stick aluminum pots:

• We always recommend making sure that the non-stick coating is spray-applied;
• For the first use, it is advisable to wash the container with water and "condition" it by lightly greasing the interior with oil or butter and then rinsing it thoroughly; this process helps waterproof the micro-holes;
• We advise against using sharp or pointed metallic utensils that could leave marks inside the pots, but even if this happens, remember that it does not affect the non-stick properties of the cooking utensil and does not pose any health risks;
• Avoid placing empty non-stick pans on the stovetop or in the oven;
• During the cleaning phase, simply wash with water and mild soap, rinse thoroughly, and let it dry; finally, lightly coat it with oil before storing it.

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Stone Cookware

Stone is the oldest material known to man, and not only that: it was also the first material used for cooking.

Stone is a highly porous material, capable of absorbing and releasing substances used within it. Despite having low thermal conductivity (6.4W/m°C), this material is ideal for many types of slow cooking, thanks to its ability to retain and maintain heat over time. The heat is also distributed evenly and gently.

The advantages of stone cooking utensils:

• The low thermal conductivity means that the stone takes some time to reach the desired temperature, but once it does, it retains it over time;
• It is well-suited for presenting food directly in the dining area;
• It has non-stick properties that also make cleaning easy;
• Cooking can be done without the addition of fats;
• It does not contain traces of nickel.

The disadvantages of stone cooking utensils:

• It is highly susceptible to thermal shock and abrasions;
• The high specific weight makes stone cooking utensils not particularly easy to handle;
• Stone is a highly porous material that absorbs substances it comes into contact with, so it's best to avoid washing it in the dishwasher.

Useful tips for using stone cooking utensils:

• Avoid thermal shock and temperature fluctuations: always heat or cool the stone gradually and evenly;
• Always avoid direct contact with flames, it's better to use a flame spreader;
• During cooking, avoid cross-contamination between meat and fish;
• For cleaning, prefer water and vinegar or water and lemon over the use of detergents.

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Soapstone Cookware

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Since ancient times, soapstone has been used by humans for making containers for cooking food. These primitive cooking utensils were made by chiseling a block of stone to create a pot.

The term "ollare" comes from the Latin word "olla," which can be translated as "pot." Soapstone has an internal structure rich in microscopic interstices, allowing it to take advantage of the low thermal conductivity of the stone while having an even more extraordinary ability to distribute heat evenly and maintain it for a long time, even away from heat sources.

Furthermore, this stone is naturally non-stick and among its properties is the fact that it does not absorb or release flavors or aromas during cooking, keeping the taste of food pure and unchanged.

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The advantages of soapstone cookware:

• The low thermal conductivity and the structure with microscopic interstices give this pot an incredible ability to retain and preserve heat;
• Soapstone pots are absolutely impermeable, so they do not require any glazing or coating.

The disadvantages of soapstone cookware:

• Insufficient energy savings due to low thermal conductivity;
• High specific weight and poor maneuverability;
• The material is extremely fragile: violent impacts and thermal shocks that could compromise its use should be avoided;
• High cost that may not be accessible to everyone.

Useful tips for using soapstone cookware:

• Before the initial use of the container, it is preferable to coat the inside with beaten egg and let it dry to waterproof it to the maximum. It is equally important to grease it with oils and fats, allowing them to soak in for two or three days, then rinse thoroughly;
• Soapstone pots are perfect for very long, moderate heat cooking, such as soups, sauces, braised dishes, and stews;
• Absolutely avoid subjecting soapstone to any type of thermal shock that could cause it to break: do not immerse it in cold water unless it is completely cooled, never place it in a preheated oven, only in a cold one;
• Any veins or small cracks that may form on the stone after initial use do not affect its usability in any way.

Cast Iron Pans

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The cast iron pan is a cooking tool that has been used since ancient times. It is also known as the Lionese pan due to its French origin and typically features a round, curved-sided container, a shape that dates back to when iron began to be hammered in the 17th century.

Thanks to its low thermal conductivity (60W/m°K), iron is a very versatile cooking material and can be used with practically any heat source. In addition to being particularly resistant, iron has the ability to regulate heat, preventing sudden thermal fluctuations that can burn food during cooking.

Cast iron pans are particularly useful for frying, as their limited heat conductivity limits the rise of the oil's temperature to the smoke point. Furthermore, iron is a material that naturally promotes the Maillard reaction - also known as "caramelization" - making it very useful for browning meat.

A mandatory mention for maintenance, which is crucial when using cookware made of this material to prevent rusting. After purchasing a cast iron pan, it is advisable to subject it to an initial treatment called "seasoning." Immerse the cast iron pan in warm soapy water for 10-15 minutes, then scrub it carefully with a dish brush, rinse it, and dry it thoroughly. When the pan is perfectly dry, pour a layer of vegetable oil onto it and place it in the oven until the surface takes on a gray-blue color. Finally, wipe it once again with kitchen paper soaked in vegetable oil and store it.

The advantages of cast iron pans:

• The extremely low cost of raw materials makes these pans very economical;
• Iron is highly resistant to impacts, thermal shocks, and abrasions;
• Ideal material for frying and browning;
• After the initial seasoning treatment, the cast iron pan should never be washed: brush away any residues, clean it with kitchen paper, grease it as usual with a little oil, and store it.

The disadvantages of cast iron pans:

• Suboptimal energy savings due to poor heat conductivity;
• Very high specific weight (7.8kg/dm3);
• If regular maintenance is not performed, it may rust.

Tips for using cast iron pans:

• Keep the pan constantly covered with food-grade oil to prevent rusting;
• Never leave cast iron cooking utensils in humid environments that could promote rust development;
• If a small amount of rust forms, heat the pan and scrub it with steel wool; another solution can be to rub it with a cloth and coarse salt, remembering to rinse, dry, and coat it with a layer of food-grade oil.

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Cast Iron Pots

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New trends in the professional culinary world are increasingly focused on reviving traditional and popular recipes. This renewed enthusiasm within the European and international culinary scene has led to the rediscovery of an ancient and refined material: cast iron.

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Cast iron is a material made from a ferrous alloy containing carbon, characterized by its unique ability to radiate heat perfectly. Cast iron pots, in fact, have relatively low thermal conductivity of 50W/m°K, which is four times lower than that of aluminum. This property allows them to retain heat for a long time and distribute it evenly to the dishes placed in the pot. Another very interesting characteristic of cast iron is its insulation properties, which allows it to keep food at temperature much longer than other cooking materials.

It is then quite easy to understand why cast iron pots are particularly valued during prolonged cooking at a constant temperature: the so-called Slowcook.

The advantages of cast iron pots:

• Being a noble material, cast iron pots are suitable for any type of cooking;
• Thanks to their timeless aesthetics, cast iron pots can be used to present any dish directly on the table;
• Cast iron is a material that can be used on any heat source;
• Cast iron pots can be stored in the refrigerator without risk;
• Cast iron pots allow for superior cooking quality in all sautéing, grilling, and braising operations;
• Even when removed from direct heat sources, they retain heat for a long time.

The disadvantages of cast iron pots:

• The characteristic quality of cast iron - heat accumulation - makes it mainly suitable for "slow" cooking;
• Due to the material they are made of, enameled cast iron pots are much heavier and, consequently, less manageable;
• Extended dishwasher washing can dull the enamel, although it does not affect its use in any way.

Tips for using cast iron pots:

• To keep cast iron in perfect shape, it is recommended to subject the pot to the following procedure, both when first used and occasionally:
  • First, rinse the pot with hot water and dry it carefully;
  • Grease the interior with a few drops of vegetable oil;
  • Heat it on the stove for a few minutes;
  • Dry the oil with kitchen paper.
• While enameled cast iron is not damaged by thermal shocks and heat fluctuations, it is important to heat a cast iron pot gradually to keep the enamel as good as new for a much longer time;
• To promote better heat distribution inside a cast iron pot, it is always advisable to use it on a stove with a similar diameter to the pot;
• If using a cast iron pot on an induction cooker, it is recommended to heat it to one-third of the power for the first 5 minutes, and then switch to the desired power;
• Do not use sponges or other abrasive tools on cast iron pots: this material is washed in hot water with a regular dish detergent. If residues that do not come off persist, fill the pot with hot water and wait for them to soften.

Get the best Cast Iron Pots with a special 10% discount using the coupon code: FORME10

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So, Which Pot to Choose Based on Material?

As we've seen, there isn't a single material that's the absolute best for all cooking scenarios: each material has its strengths and weaknesses depending on the culinary applications. In this section, we want to assist you in choosing the best pot or pan to buy, summarizing the pros and cons of each material so that you can select your next pot or pan based on how you intend to use it, your budget, and the type of cooking you want to do. Let's see the summary:

ALUMINUM POTS:

• Advantages: lightweight, low maintenance, excellent value for money, energy-efficient
• Disadvantages: not suitable for storing cooked foods, especially if acidic or very salty
• Non-stick Aluminum: be cautious about wear and avoid scratching the coating!

COPPER POTS:

• Advantages: ensure the best cooking of foods, particularly very even cooking
• Disadvantages: high price (but can be a long-term investment); not non-stick.

STAINLESS STEEL AND ALUINOX POTS:

• Advantages: no maintenance required, ideal for immersion cooking, corrosion-resistant
• Disadvantages: be cautious with coarse salt, not very energy-efficient, contains nickel and chromium.

STONE AND SOAPSTONE POTS:

• Advantages: have natural non-stick properties, do not contain nickel and other substances
• Disadvantages: low thermal conductivity, heavy, susceptible to abrasions and thermal shock.

IRON POTS:

• Advantages: very affordable, durable, ideal for cooking methods like frying and sautéing
• Disadvantages: should not be washed but always treated with oil, heavy, susceptible to rust.

CAST IRON POTS:

• Advantages: suitable for all types of cooking and perfect for slow cooking, suitable for all heat sources
• Disadvantages: heavy, the coating may lose its aesthetic qualities (but not functional).

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The Comprehensive Guide to Shapes and Uses

Kitchen utensils are perhaps among the first tools that humans have developed throughout history.

However, as we know them today, pots are a recent acquisition.

In ancient times, cooking was done in rounded containers, mainly using terracotta. It was only with the industrial revolution that iron pots were constructed, followed by aluminum, steel, and all the other materials described earlier.

Over time, the term "pot" has also become a generic term to refer to all types of containers that can be placed on fire to cook food. In reality, however, "pot" is a specific term that refers to a container with a defined shape.

Let's explore all the different shapes of cookware and their various uses.

The Pot

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It is believed that the term pot derives from the ancient Latin verb pèndere (whose literal translation is "to dangle, to be suspended"), which later evolved into "pendola," and only recently, "pot." This etymology is interesting because it highlights the origin and the initial uses of the pot in human history: the pot was a vessel suspended by a hook over a fire or hot coals.

The first pots used by humans were made of terracotta and soapstone. During the Middle Ages, the first specimens in bronze and iron were made, while it was only during the Renaissance that the first copper pots became popular.

At that time, pots still had the so-called "bag-shaped" form: instead of a regular bottom, these primitive cooking tools had a "bulging" shape so that the fire could heat them on all sides and not just the bottom. Only with the industrial revolution and the appearance of stovetop plates for wood and coal stoves did cylindrical models begin to circulate, which we use today.

It is generally characterized by a circular shape and very high walls. It often has large dimensions, so much so that it is generally known as a "cauldron" or "kettle."

The Pot – Usage and Application

The function of the pot should be limited primarily to immersion cooking. The shape and size are ideal for boiling liquids, a type of cooking in which the transfer of heat to the food is delegated to the liquid (or steam) in which they are immersed.

For proper use of your pots, always remember that:

• The pot must always be clean and should never be left on a turned-off heat source with broths or water sitting in it;
• Salt should only be added to the boiling water to prevent the salt from attacking the metal.

The Pot – Best Materials

Since it is used exclusively for immersion cooking that does not require materials with high thermal conductivity, pots are generally made of aluminum or stainless steel.

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The Casserole: High and Low, Round and Oval

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The name casserole derives from the ancient Greek term kyathos, which can be literally translated as "bowl." The typical shape of the high casserole (also called faitout for its great versatility) and the low casserole (called rondò) dates back to the Enlightenment period when the classic two-handled copper casseroles became popular. It was only in the 20th century that aluminum casseroles began to be widely used, especially in a professional context.

The casserole is generally a cooking container with a cylindrical shape, with varying heights and almost always equipped with a perfectly sealing lid. If the height of the container is about one-third of the diameter, it is then called a "low casserole."

Starting from the typical shape of the two-handled casserole, the long-handled casserole (also known as the Russian casserole) has been developed, particularly popular in professional kitchens due to its greater manageability compared to the "traditional" one.

The Casserole – Usage and Application

The casserole is a versatile tool that can be used for various cooking methods, both on direct heat like a stove and in the oven.

The high casserole is one of the most widely used tools in kitchens worldwide due to its incredible versatility. Some of the best uses for it include braising, gratin dishes, and, in general, cooking dishes with added moisture.

The low casserole, while maintaining absolute versatility in cooking, is generally used for various types of risotto and for braising and roasting.

The single-handled casserole, on the other hand, is particularly appreciated for making sauces, creams, or reducing broths.

The oval casserole deserves special mention. Due to its unique shape, it is very suitable for long cooking processes, thanks to the heavy, airtight lid that retains moisture inside, allowing you to avoid constant stirring. The oval shape originated from its initial use for cooking elongated foods such as chickens, pharaohs, and roasts. The high humidity level inside the cooking container, which minimizes the need for fats and other cooking liquids, makes it one of the healthiest cooking methods imaginable.

For proper use of your casseroles, always remember that these cooking tools must be carefully washed and should never be overheated before use.

The Casserole – Best Materials

As we have seen, the first casseroles used worldwide were made of copper, thanks to its high thermal conductivity and immense durability. Today, of course, casseroles made of other materials are also widely available, each with its own characteristics and features.

Aluminum casseroles maintain fairly high thermal conductivity (although not comparable to copper), but unlike copper, they are lightweight and easy to handle. Additionally, for those who want to solve the problem of food sticking, aluminum casseroles can be manufactured with a non-stick coating.

For cooking broths and soups, a stainless steel casserole is generally used, which, in terms of characteristics and quality, is very similar to a pot made of the same material.

Finally, we have cast iron casseroles, which have found new life in both professional and home kitchens. As we saw in the material guide, cast iron has the unique property of retaining heat for a long time, allowing for very even cooking of dishes. This high-quality material is an excellent choice for slow cooking as the slow heat diffusion allows for better flavor extraction from the food.

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The Frying Pan: Straight and Flared

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Another one of the most commonly used cooking containers in both professional and home kitchens is undoubtedly the frying pan, whose name derives from patella, literally meaning "small dish."

The shape of the frying pan is probably among the first used in human history. Discoveries made during excavations in Pompeii certify that the ancient Romans used it as a cooking tool. Additionally, various sources suggest that similar cooking tools were already used in Greece and Mesopotamia.

The frying pan is a wide and flat container, round in shape, with sides that can be made straight or flared, and a handle that is usually as long as the diameter of the base.

The Frying Pan – Usage and Application

Together with the casserole, the frying pan is perhaps the most used kitchen tool by both amateur and professional chefs. Starting from the classic and conventional shape, the frying pan has evolved into various types and forms, allowing certain qualities of this fantastic cooking tool to be emphasized over others.

The straight-sided frying pan, named so due to its high and straight sides, is one of the most versatile tools for use in the kitchen, although it is ideal for frying, caramelizing, and roasting.

The flared frying pan (or sauté pan) was designed with sides angled so widely that it allows for optimal sautéing of pastas and shellfish like clams and mussels. This cooking tool is also excellent for finishing risottos.

The sauté pan is a variant primarily created for use in professional kitchens. This tool stands out from the rest due to its "bowl" shape and the curvature radius that starts from the center and increases towards the edge. This type of frying pan takes inspiration from the wok and is characterized by great versatility, allowing it to perform various cooking preparations. As the name suggests, this frying pan excels in sautéing, thanks to its high and flared sides that allow air incorporation during the process.

A historically significant variant of the frying pan is the paella pan, the well-known iron pan with two handles used in preparing paella.

The Frying Pan – Best Materials

The best material for a frying pan is closely related to the intended use by a chef.

If you want a versatile cooking tool suitable for all purposes, bare aluminum is always a reliable choice. This material ensures even heat distribution and excellent effectiveness in various culinary operations, including caramelizing, frying, roasting, sautéing, and finishing.

For those who want to minimize the use of fats during cooking and sautéing, especially in dynamic and fast cooking, the recommendation is to go for non-stick aluminum frying pans.

The copper frying pan is an ideal tool for all types of cooking due to its extremely high thermal conductivity. However, as a general rule that applies to all copper cooking tools, it is particularly suitable for long, slow cooking at low and constant temperatures.

The cast iron frying pan is the perfect tool for frying and sautéing low-moisture foods. Be cautious, though! Iron is a material that requires careful maintenance to prevent rust.

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The Saucepan

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The saucepan could be commonly defined as a version of a frying pan with two handles instead of a single handle (or conversely as a wide casserole with particularly low sides) and always equipped with a lid that perfectly covers the entire surface.

The term "saucepan" derives from the Greek verb téko, which can be translated as "to melt and dissolve," and the Latin verb tego, which means "to cover."

The Saucepan – Usage and Application

The saucepan is an ideal cooking tool for cooking pieces of food by braising, stewing, and roasting. The lid that always accompanies it allows for the maintenance of a high level of moisture inside the food during cooking. In general, it can be said that the saucepan is used for cooking that doesn't require boiling but enhances those foods that require a vigorous external sear followed by slow cooking in their own juices.

The saucepan with right-angled sides is perfectly suited for preparing foods that require a wide contact surface.

The flared-sided saucepan allows for effective sautéing or finishing operations.

The Saucepan – Best Materials

The high conductivity of materials is the fundamental characteristic of this cooking tool.

The copper saucepan is, as always, an excellent choice for those who want to engage in long, constant-temperature cooking, given the extremely high heat conductivity of this material.

The aluminum saucepan has a lower cost compared to copper and is an excellent choice for those who want maximum versatility for all types of cooking with their saucepan.

If you want to use less fat and liquids in cooking, a non-stick aluminum saucepan (such as Risoli saucepans) is the optimal choice.

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The Pressure Cooker

The pressure cooker is one of the most recent cooking inventions. Primarily used in household kitchens, the pressure cooker allows for a significant reduction in cooking times.

The prototype, created by the French inventor Denis Papin in the 18th century, was known as the steam digestor (literally "digestor"), but it did not achieve commercial success. The widespread use of this particular type of pot occurred only after World War II when various companies produced increasingly diverse models.

The Pressure Cooker – Usage and Application

What distinguishes the pressure cooker from a regular pot is the special hermetically sealed lid that prevents the escape of steam generated by the boiling of liquids inside the container. The accumulation of this steam increases the internal pressure of the pressure cooker, allowing it to raise the cooking temperature to up to 120°C, reducing cooking times by 30-50%.

In addition to the obvious time advantage, the pressure cooker allows for a drastic reduction in energy consumption. However, the most interesting quality is that the pressure cooker, thanks to steam cooking, helps to maintain the nutritional properties of the food being cooked unaltered. This is because the hermetically sealed system helps reduce the loss of vitamins and minerals that are dispersed in traditional cooking methods.

The Pressure Cooker – Best Materials

Generally, the pressure cooker is made of stainless steel, like all pots designed for boiling processes.

Instead of focusing on the production material, in this case, it's more important to focus on the manufacturing and safety requirements of the pressure cooker. It's always a good practice to refer to the standard promulgated by UNI (Italian National Standardization Body) UNI EN 12778, "Cookware – Domestic pressure cookers." Within the standard, there are listed aspects to examine carefully:

• The materials that make up the pressure cooker must have adequate chemical resistance to water and corrosive agents present in detergents and other cleaning products. In this case, if you buy a certified stainless steel pressure cooker, you will never have any problems;
• The pressure cooker must be constructed according to the standards and must not have defects, sharp edges, or protrusions that could cause harm to users. The lids must be hermetic and absolutely secure when the pressure cooker is pressurized;
• The pressure cooker must be equipped with a control device that maintains constant pressure and has the ability to autonomously release excess steam, in addition to the presence of a decompression device and a safety system that includes the gradual release of steam when opening the lid.

The Fish Kettle

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The fish kettle is a cooking vessel designed to accommodate large fish. The shape is generally elliptical, as this cooking tool is elongated in the lengthwise direction and has tall, straight walls.

In an excellent fish kettle, you will always find two handles placed on the short sides, a lightweight but hermetically sealing lid, and a draining grill that is placed inside, allowing you to choose between boiling or steaming cooking methods.

The Fish Kettle – Usage and Applications

In a fish kettle, you can cook any type of seafood, from large crustaceans to sea or lake fish. The grill inside the vessel also allows for steaming various foods such as meats or vegetables, while the Italian culinary tradition dictates that fish kettles are used to cook items like "zamponi" and "musetti" as well.

The fish kettle can be effectively used for boiling, poaching, au bleau, or in court bouillon cooking methods.

The Fish Kettle – Best Materials

The general rule to follow when purchasing a fish kettle is that it should be lightweight and easy to handle, given its typically large size.

For this reason, an ideal material for this cooking tool is aluminum, given its versatility and well-known lightweight properties. For those looking for a higher-end fish kettle, copper can be an alternative worth considering.

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The Braising Pan or Roasting Pan

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The braising pan is an oval or rectangular container used for the braising of meats on the stovetop or in the oven. Surprisingly, the name doesn't originate from this cooking method but from the practice, prevalent in Renaissance kitchens, of sprinkling embers on the lid to evenly distribute heat.

A braising pan should be approximately the same size as the food to be braised, allowing it to be fully immersed in fats or cooking liquids. When the braising pan has lower sides, it is called a roasting pan or rectangular pan.

The Braising Pan – Usage and Applications

For a braising pan, it's essential to perform moist cooking, whether it's placed in the oven or on the stovetop. The design of the container and the particularly heavy lid allow vapors and flavors generated during cooking to remain inside the pot, continuously moistening and flavoring the meats.

The roasting pan is usually used only in the oven, taking care to occupy the entire surface of the container with the dishes.

The Braising Pan – Best Materials

Since they are primarily used for long, slow cooking at a consistent temperature, it's crucial that the materials used for braising pans and roasting pans have a high heat conductivity.

For this reason, these containers are usually made of copper, which - as we know - has the highest thermal conductivity, and aluminum, where the lower thermal conductivity is compensated by ease of handling and a more affordable cost.

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The Bain-Marie and Double Boiler

The bain-marie cooking technique is a system for cooking or heating foods indirectly, through a heat transfer that occurs by conduction.

To perform a bain-marie cooking, simply fill a very large container - usually, a baking dish or a saucepan - with water. Once the liquid has reached the desired temperature, immerse a bain-marie container or a small saucepan with a handle in it. Instead of heat passing directly from the stovetop to the container, the heat is transferred from the water to the container, gently cooking the food.

The Bain-Marie and Double Boiler – Usage and Applications

This cooking method is extensively used in pastry preparations, such as melting chocolate or making puddings, mousses, and various sauces. However, it can also be used for cooking meats without added fats for a light and healthy meal.

As mentioned, the most famous container for a bain-marie is the bain-marie container, a tall and narrow saucepan with a curved bottom. For this type of preparation, any saucepan with a handle can be used, especially if you don't need to keep the container in contact with the water, a double boiler insert placed on top of a tall and narrow container can also be used.

The Bain-Marie and Double Boiler – Best Materials

The only bain-marie container generally found in circulation is usually made of copper, which can be either lined with tin or not.

A saucepan with a handle can be made of any material, from aluminum to stainless steel, while the double boiler insert is usually made of copper or stainless steel.

The Wok

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The wok is a type of pan used in Chinese cuisine, characterized by a semispherical shape and a diameter that can range from 24 to 80 cm. Originally, it was made of iron or cast iron and had no flat bottom. In modern cuisine, it has become common to have a small flat bottom, necessary for adapting to traditional heat sources.

The wok was invented in Asian rural areas about 2000 years ago by Chinese blacksmiths or from another Southeast Asian culture, a theory supported by its widespread use throughout South Asia.

If the models, shape, and design of the wok continue to evolve, there's one characteristic that has remained unchanged over the years: its heaviness. It is precisely this unique quality of the wok that allows it to retain heat longer than a regular pan.

The Wok – Usage and Applications

The wok is used in Chinese cuisine for virtually every type of cooking: from classic frying and sautéing to steaming and thickening sauces. It's no accident that "wok" in Cantonese Chinese means "cooking pot," a testament to its great versatility.

Even modern woks with flat or flared bottoms are extremely versatile tools capable of handling various types of cooking, but they are ideal when it comes to dynamic stir-frying or particularly intense cooking.

The Wok – Best Materials

As mentioned, the first woks produced were made of iron or cast iron. Today, due to the heavy nature of this pan, cast iron is no longer produced, and materials with lower specific weight are preferred.

The aluminum wok is very common, either plain or non-stick. Even today, you can find various iron woks on the market, thanks to the material's ability to retain heat for a long time.

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The Pasta Cooker or Pasta Pot

Many people are unaware that one of the fundamental elements for the success of perfect pasta is the choice of a suitable pasta cooker or pasta pot.

The Pasta Cooker – Usage and Applications

Using a pasta cooker is not much different from using a classic tall pot. Modern pasta cooker models come with a basket for easy pasta removal after cooking, preventing the pasta from staying in boiling water for too long.

The Pasta Cooker – Best Materials

As with pots, our recommendation is to prefer pasta cookers made of stainless steel, as you are always cooking with immersion, or aluminum. When choosing a pasta cooker model to purchase, we recommend opting for one with a glass lid, which will allow you to have a top view of the pasta while cooking. Don't forget to consider the capacity of the pot itself: in this case, there's no better advice than to follow your dietary habits, maintaining the proportion of 1 kg of pasta = 10 liters of water.

Now that you've become an expert, you're ready to choose the best professional pots for your kitchen. Visit our store at pentoleprofessionali.it