Pots, pans and kitchen utensils

[Sussan Estela Olaya]

Hi Sebastián, excellent question.

When setting up a kitchen whether at home or in a professional restaurant choosing the right materials for pots, pans, knives, and utensils is essential, not just for durability, but because each material responds differently to heat and to food.

The type of material you use can affect cooking results, food safety, and the lifespan of your tools.

For example, a stainless steel pan is very different from a cast iron one. Each has its own advantages and limitations. Multilayer stainless steel, for instance, distributes heat evenly and doesn’t react with acidic ingredients like tomatoes or wine, making it perfect for sauces, stews, and braises.

On the other hand, a cast iron pan retains heat extremely well and is ideal for searing meats or slow-cooking stews, but it’s heavy and requires specific care to prevent rust.

Another case is non-stick pans. They’re practical for delicate preparations like eggs or fish, but they have a limited lifespan and need special care to avoid damaging the coating.

What should you consider before investing in cookware and kitchen tools?

1. The type of cooking you’ll be doing. If you’ll be working with high temperatures or techniques like searing, roasting, or sautéing, materials like multilayer stainless steel, cast iron, or carbon steel are essential. For delicate preparations or easy handling, high-quality non-stick cookware is ideal.

2. Compatibility with your heat sources. Not all materials work on induction cooktops, for example. Stainless steel with a ferromagnetic base, cast iron, and some reinforced non-stick options are compatible.

3. Ease of maintenance. Cast iron and carbon steel tools require seasoning and care to avoid rust. In contrast, stainless steel and hard-anodized aluminum cookware are easier to clean and maintain.

4. Durability and resistance to heavy use. In professional kitchens, high-quality multilayer stainless steel, carbon steel, and PFOA-free reinforced non-stick cookware are preferred because they withstand daily use without losing efficiency.

5. Ergonomics and weight. In a professional kitchen, overly heavy pans can be uncomfortable for quick cooking or long service hours. It’s important to look for tools with a good grip, balance, and appropriate weight for their intended use.

6. Knife quality. It’s better to have a few good knives than a large set of low-quality ones. The essentials would be a 20 cm chef’s knife, a paring knife, and a bread knife. Ideally, choose forged Japanese or German stainless steel knives, as they offer excellent edge retention, durability, and easy maintenance.

Some internationally recommended brands, available in New Zealand or through online distributors, are:

For pots and pans: Le Creuset, Staub, Zwilling, Scanpan, Demeyere, Matfer Bourgeat.

For frying pans: All-Clad, De Buyer, Lodge, Scanpan, Matfer Bourgeat.

For knives: Wüsthof, Global, Shun, Victorinox, Zwilling.

For silicone or stainless steel utensils: Le Creuset, Joseph Joseph, OXO Good Grips, Matfer Bourgeat.

Basic differences by material:

Multilayer stainless steel: Versatile, doesn’t react with acidic foods, excellent heat distribution. Great for nearly any cooking method.

Cast iron: Retains heat very well, perfect for stews, bread, searing, and oven baking. Requires maintenance.

Carbon steel: Similar to cast iron but lighter, heats quickly, and is ideal for frying pans, woks, and professional use. Needs seasoning.

Non-stick: Perfect for delicate dishes. Easy to clean but should not be overheated or used with metal utensils.

Hard-anodized aluminum: Lightweight, excellent heat conductor, easy to clean. Not suitable for induction unless it has a magnetic base.

Final advice: It’s always better to gradually invest in good-quality tools that will last for years than to buy cheap full sets that deteriorate quickly.

To wrap up, I’d like to let you know that we currently offer a Professional Kitchen Essentials course: Basic Knives and Utensils in the Professional Kitchen. While it’s in Spanish, it comes with the option to activate English subtitles. It could be a very useful resource to deepen your understanding of material types, professional uses, care, and basic kitchen techniques.https://www.scoolinary.com/es/courses/iniciacion-cocina-cuchillos-utensilios

I hope this information is helpful, and that you find the best kitchen tools for your needs.

Best regards!

scoolinary.com

Cuchillos y Utensilios de Cocina: teoría y mantenimiento

Un curso 100% de iniciación a la cocina para conocer toda la teoría sobre los cuchillos, su mantenimiento y otros utensilios de cocina. ¡Entra y aprende desde la base!