I like a fully-clad roasting pan, personally, because I feel like it makes it easier to whip up a pan sauce after I pull a turkey out of the oven, but it’s not entirely necessary. A really great fully-clad saucier, saucepan and Dutch oven are must-haves if you cook all the time, and you can add these pieces in over time.
#Stainless steel pot free
If you’re not - great! Feel free to ignore the next paragraph and buy as much fully-clad cookware as your heart desires.Īs I mentioned before, you don’t need a fully-clad stockpot, or really even a skillet (even though I prefer it). Think about what you’re going to cook in your pot or pan and let those recipes be your guide. If you’re budgeting, you’ll save money by being picky about which pots and pans you want to purchase fully-clad.
#Stainless steel pot full
Many retailers (not us!) try to sell full sets of cookware, but those often include pieces that aren’t really necessary. However, you absolutely do not need to outfit your kitchen with a full set of this style of cookware. High-quality fully-clad stainless cookware is expensive, but I am of the belief that it is worth the cost for a pan that’ll last for generations. There may be a rounded lip, or there may not, but the important part is those layers and their reach. These pieces of cookware will generally have an even thickness all the way around. Second, these layers, which are “clad” together, reach all the way from the bottom of the pot or skillet up to the rim. My favorite style of stainless steel cookware is known as “fully-clad.” This means two things: First, the cookware is not entirely made of stainless steel (we’ll get to why in a minute) instead it is made from at least three layers, the middle of which is most often aluminum. No, I’ve made the investment in high-quality stainless steel cookware and I’m here to tell you that it is totally worth it, in (almost) all cases. I donated all of those pots of mine when I finished college.
(Even if it isn’t really that difficult.)īut I am not just cooking in thin, filmy stainless steel. After all, tomato sauce doesn’t taste great after simmering all day in a reactive pot and, frankly, some days, I just don’t feel like dealing with cleaning my cast iron skillet. I’m just as often pulling out a stainless steel saucepan as I am my cast iron skillet. But I’m gonna be honest with you - it’s not always the first pan I reach for when I’m cooking at home. It’s no secret that, at Southern Kitchen, we love cooking with cast iron.