Let’s start our look at the different cooking methods by first looking at sautéing, the method used to brown or sear food, especially vegetables such as bok choy.
Sautéing, unlike other cooking methods, involves quickly cooking food—such as onions and green peppers—at relatively high temperatures in only a small amount of fat. This allows you to quickly brown the food without burning the food or steaming it.
The term sauté comes from the French term “sauter” which means “to jump.
First let’s see what utensils and tools you need for sautéing….starting with an…
8-10″ Stainless steel frying pan with a lid
It is better to invest in a few really good pans made from high quality materials if you would like to “kick it u a notch,” as Emeril says. Better cooking tools will help you get better results.
Choosing a high quality pan is one of the most important choices that you will make as far as buying cookware because you will be using this pan probably more often than any other pan in your kitchen.
The characteristics that you should be looking at whenever you are looking for the perfect saute pan include…
- Cost and Value
- Manufacturer Reputation
Here is a guideline to use whenever you are looking for the perfect sauté pan.
Size…As far as size, there are many different sizes available, but I find that I use my 12″ pan most frequently.
Bottom…The bottom should be thick and wide and flat…thick so that heat will be transmitted evenly without developing hot spots, wide so that food is not overcrowded, and flat so that the heat will be evenly distributed.
Sides…The sides of a sauté pan should be straight and low…straight so that liquids do not spil over the sides, low so that air circulates more freely around the pan and helps prevent food from getting soggy.
Handle…The handle of a saute an should be long enough to make it easy to shake the food back and forth while you are browning it.
You also need the handle to be sturdy and durable,…securely attached to the an securely by rivetes or long, sturdy screws.
You need to be confident that the handle won’t fall off when working with it.
Look for handles that are “cool touch.” This allows you to hold onto the handle without getting burned, even though you should still always use oven mitts when using any pots with metal handles.
Lid…Your lid should fit tight.
Materials…When buying a sauté an, erhas the most imortant factor to consider is the “vonducivirtyy” of the material that it is made from.
Conducivity refers to how responsive the an is to the heat…
Does it get hot quickly?
Does it cool off just as fast?
Does it easily transmit heat from the heat source to the food easily, evenly, and efficiently?
Copper…The best choice as far as conductivity is copper, but copper can be super expensive and they’re a pain to keep shiny.
Anodized Aluminum…A much better choice, at least for most of us, would be anodized aluminum.
These are great because they are easy to clean, have good heat transmission, and do not react negatively with certain foods—not to mention the fact that they cost a heck of lot less than copper.
Two other materials to consider are cast iron and stainless steel.
Usability…Always look for cookware that can be used on the stove, in the oven, in the freezer and can be washed in the dishwasher.
Because I am slowly adding or clearing out my collection of pots and other cookware based on cooking method, at this point the only thing that I need at this stage of building my “dream kitchen” is a 5-quart saute pan.