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Use it for: Recipes that start on the stove top and need to be finished in the oven; anything that needs a good, hard sear (like steak). You can also use it for shallow frying, sautéing (it's a great substitute for woks), and baking.
If you're looking to branch out, and have the storage space, consider investing in specialty sizes from massive (17" !) Coated with a tough lining (Teflon is the most common), these pans are convenient to have on hand for sticky, wet foods, or anything that has a high probability of adhering to the surface.
“If you cook eggs regularly, a nonstick pan is a must,” says Rick Martinez, BA's associate food editor. Use it for: Browning and roasting meat, sautéing veggies, stir-fries, pan sauces, toasting spices.
Thankfully, investing in a quality stock pot means you can do everything from simmering bones to making big batches of soup, and even canning sauces and pickles, if you are into preserving produce. Use it for: Boiling pasta (the noodles need plenty of room to swim around), simmering beans, making stock, canning.
You can find these on the cheap, but paying a little extra means they'll last longer and make better cookies and roasted veggies (inexpensive pans are flimsy, and often result in burnt bottoms.) It's worthwhile also buying one or two quarter-sized sheets for toasting nuts, and other small batches of baked goods and roasted veg.
They conduct heat well, meaning meat gets an evenly golden-brown crust (no gray hue or burnt edges). Plus, they last forever, and the enamel coating means, unlike traditional cast-iron, you can wash them with soap and water to no ill-effect.
The ceramic takes longer to heat, and holds onto the temperature; that will result in wonky timing and overcooked food. Use it for: Casseroles, roasted veggies, baked pasta dishes, even some cakes and confections.
It's still nice to have a glass pie pan on hand for when the mood strikes. Buy these sizes : 9" glass Pyrex is standard, efficient, and a favorite of the BA test kitchen.
Two are a must, even if you're a casual baker; most recipes that call for this size pan are layer cakes that require two. Buy light-colored aluminum pans, because the darker metals will brown and dry out the cake, according to Martinez.
They don't conduct heat efficiently, ding and knick easily, and can impart “off” flavors in your food. They may look handsome, but copper pots are challenging keeping clean, and can be fussy to cook with.
Crimp all sides of the foil together tightly, but leave room inside the packet to let the heat circulate. Remove the chicken when the inside no longer appears pink and the breasts reach an internal temperature of 165 degrees Fahrenheit.
Place vegetables such as carrots, zucchini or onions inside the packet with the chicken. Baking chicken in aluminum foil traps the moisture so that the poultry remains moist.
Add your choice of seasonings to the chicken, top the poultry with fresh herbs or even include fresh vegetables in this steam foil packet for a simple meal.