| item |
description |
sizes |
 |
Fry Pan
Stainless Fry Pan
by All-Clad
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For frying foods in high heat and making omelets.
Also known as a skillet or an omelet pan.
browse fry pans |
7", 8", 10", 12", 14" |
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Sauce Pan
Emerilware Sauce Pan
by All-Clad
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For simmering sauces, preparing soups and boiling pasta.
The basic necessity.
browse sauce pans |
1 or 1½ qt., 2 or 2½ qt., 3 or 3½ qt., 4 or 4½ qt., 6½ qt., 8½ qt. |
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Sauté Pan
MC2 Sauté Pan
by All-Clad
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For sautéing vegetables and meats, preparing French toast and grilling sandwiches.
browse sauté pans |
1 qt., 2 qt., 3 qt., 5 qt., 6 qt. |
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Stock Pot
Cop-R-Chef
Stock Pot
by All-Clad
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For soups, stews and stocks. Can hold a lot because of its deep walls. Also called a casserole or marmite pot.
browse stock pots |
2½ qt., 3½ qt., 4 qt., 8 qt., 10 qt., 16 qt. |
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Casserole
Cop-R-Chef Casserole
by All-Clad
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For use on the stove top or in the oven for baking casseroles and roasts.
browse casseroles |
2 or 3 qt., 4 or 5 qt., 6 qt. low, 12 qt. low |
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Griddle
LTD Griddle
by All-Clad
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Used on stove top for quick-prep meals, usually square or rectangle.
Essential for many breakfast and lunch favorites.
browse griddles |
11x11, 15x15 |
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Pasta Insert
Stainless
Pasta Insert
by All-Clad
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Usually used with stock pot, inserts to boil pasta or other noodles,
allowing lift out draining without colander.
browse pasta inserts |
7-8 qt., 10-12 qt. |
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Colander
Stainless Steel Colander
by All-Clad
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|
For draining water from main contents
-- primarily used for vegetables.
browse colanders |
2½ qt., 5 qt. |
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Teakettle
Stainless Steel Kettle
by All-Clad
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|
For boiling water.
browse teakettles |
2 qt., 3 qt. |
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basic cook |
experimental chef |
aspiring gourmet
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