Kitchen Equipment (Saucepans). Flashcards
The following types of pans are a suitable range for use in the kitchen:
Name the 8 types.
- Milk saucepan, with a lip for easy pouring.
- Frying pan.
- Wok.
- Vegetable saucepans - three sizes.
- Egg poacher.
- Tiered steamer/casserole pan.
- Pressure cooker.
- Skillet (shallow pan with a lid).
Pans can be made from the following materials:
- Stainless steel.
- Aluminum.
- Enamelled iron or steel.
- Special heat-tolerant glass.
All pans should have the following features: 6 features.
- A relatively thick base and sides for strength and durability.
- A stable design that will not tip over easily.
- Handles made of an insulating material.
- A lid that fits well and is easy to remove.
- A flat base that has good, contact with the hot plate.
- Well-fitting handles that do not become loose.
Why is stainless steel a good metal for saucepans?
Stainless steel will not chip or flake. It is strong, durable, resistant to rust, little affected by chemical reactions so that it does not stain, and it does not impart a metallic taste to food. Once stainless steel heats up, it holds the heat well.
Why are stainless steel saucepans composed of three base layers?
It is not a very efficient conductor of heat, so pans usually have a base composed of three layers (called tri-core bases).
Name the metals used in a stainless steel tri-core base and why they are used.
The outer and inner layers are stainless steel and the middle layer is a highly conductive metal (aluminum) to speed up the heating process whilst metals such as copper can be welded onto the base of the pan as an alternative to help it heat quickly but this increases the prices.
Why is aluminum effective and ineffective?
Aluminum is cheaper to produce than stainless steel and lighter. However, it is not as strong and is discolored by certain foods.
Why is enameled steel or iron effective and ineffective?
Enameled steel or iron can be made into attractive colored pans. They conduct heat quite rapidly but are inclined to discolor and chip after a while.
What non-stick substance can aluminum and stainless steel pans be coated with and what is the purpose?
Aluminum and stainless steel pans can be lined with a nonstick coating of polytetrafluoroethylene (PTFE), which is a plastic that resists food deposits sticking to a surface.
How can pan surfaces be damaged and what can be done to prevent this?
The surface can be damaged by scratching, however, so only wooden or plastic spoons (not metal spoons) should be used.
How should pans be washed?
The pans should be washed in hot water with detergents. Souring pads and cleansers should not be used.
