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Choosing the Right Pan for the Job

The right ingredients combined with the right cooking utensil produce the best results. But too often, according to the Cookware Manufacturers Association (CMA), cooks concentrate on ingredients and not the pan.

One young couple, for instance, tried to prepare a spaghetti dinner for eight friends using a turkey roaster across two elements of their cooktop. The results were very disappointing—the pasta far too chewy and the sauce scorched.

Here are some quick tips from the CMA to help assure perfect results from the kitchen:

1. Size the pan to the burner element: Large elements are designed for 9-inch and larger diameter pans. Most saucepans should go on smaller elements.
2. Understand materials and how they react to heat: Thin pans and those made of aluminum will heat more quickly than thicker pans and those made of stainless steel or cast iron. For most cooking, particularly with nonstick surfaces, a setting no higher than medium works best.
3. Foods determine the pan: Sauces and stews belong in more cylindrical pots where the element’s heat can be cycled throughout the food. Quickly cooked items and those needing sautéing are prepared in skillets or sauté pans.
4. Cookware is not meant for your oven: Don’t use cookware in the oven unless you’re sure the handles will withstand the heat. Some modern plastic handles can withstand up to 400 degree ovens, but older pans handles are limited to 300 degrees or less. When in doubt, don’t use cookware as bakeware.
5. Some recipes require a specific pan: A Bundt® cake recipe should be baked in a fluted tube cake pan for best results. Roasters are just that—perfect for cooking a turkey or roast inside the oven. Check the recipe carefully for recommendations.
6. Fit the cover to the pan: Ill-fitting covers allow steam to escape too readily and the dish may undercook or dry out. Covers ought to fit snugly to produce best results. Glass covers use their weight to seal with the pan’s top, while metal covers have an inside rim that closely mates with the pan.
7. Size the pan to the size of dish being cooked: Small one- to two- quart saucepans are perfect for couples. As a family grows, larger four-quart Dutch ovens may be needed for recipes. Food should occupy not more than two-thirds of the pan, leaving room for expansion during cooking.

When shopping for pans, look for the CMA seal to assure you’re purchasing optimally designed and manufactured cookware.