No, All The Pots and Pans Are Not The Same
If you remember the last time you were in a laboratory (doing a chemistry or biology experiment maybe?) you might remember the emphasis of the use of the right apparatus for specific tasks. The same applies to cooking; it being a science, specific cookware works best for specific dishes. You might use anything to cook anything, but trust us when we tell you the end result won’t be as good and the process might be strenuous. So, what do you use to cook what and why? Let us get down to the specifics of the usage of the Prestige cookware products available for purchase on our website.
Very similar looking indeed, but if you inspect the two well enough you’d notice one key difference. Their shapes. Frying pans, also known as skillets, have shorter, curved sides, wide openings with smaller bases while sauté pans have straight, vertical sides with the size of their openings almost equivalent to the size of their bases. With this in mind, frying pans are better equipped for dishes with lots of stirring and flipping, do not have a lot of liquid and require less cooking time. Omelettes and pancakes should be ideal to cook in a frying pan. On the other hand, sauté pans should be used for dishes with longer cooking times, do not require lots of stirring and/or flipping and have lots of liquid such as stews, sauces and fried foods that don’t often need to be flipped.An ideal frying pan to fry whatever (considering the specifics above) in would be the Prestige 28cm or 30cm frying pans. Retailing at kshs. 2,895 and kshs. 3,295 respectively, their non-stick interiors and high quality aluminium material guarantees a quality meal at the end of each use. As for sauté pans, we have the Prestige 26cm and 30cm sauté pans, retailing at kshs. 4,995 and kshs. 6,395 respectively. With their heat resistant riveted handles for extra durability and added safety, get yourself one today for all your soup and sauce (and all else) making needs.
A saucepan is great for cooking anything involving liquid; use it for stewing, simmering, making soups, making sauces...to name a few. A saucepan is deep, has high sides, straight edges and usually comes with a long handle and lid and its base as wide as its opening. Its height prevents the spillage of liquid you'd likely see in other pans. The Prestige 20cm saucepan comes with a glass lid, non-stick interior and heat resistant handle and retails at kshs. 2,945 on our website. And now that you are aware of its use, get yourself one today and cook your sauces in cookware best suited for them.
The saucepan’s older sibling. They’re very similar only that the saucier is bigger, wider and has a more round base as compared to the saucepan. This implies that they pretty much do the same job, although the saucier can store more liquid and contents are easier to stir in due to its round base. The Prestige Saucier also comes with a glass handle and heat resistant handle and retails at kshs. 2,195. If you want to cook anything a saucepan can, but more, the saucier is definitely ideal.
A kadai is thick, has a wide opening and base, fairly deep and is often confused for a wok (woks are a lot deeper and wider than kadais). This cookware’s shape makes it perfect for deep or shallow frying, being that heat is evenly distributed (thanks to its shape). It usually comes with two handles and sometimes with a lid. Your samosas, meat, potatoes and even eggs will turn out great cooked in one of these. Being deep, it can also be used to simmer stews, nothing with too much liquid though. If a kadai suits your needs, get yourself the Prestige Kadai which retails at kshs. 2,645 on our website.
The diverse, but similar-looking Prestige products under the Cookware subsection of the Cookware & Storage section of our website are a sure fit for your kitchen. Browse and choose amongst these and more from the collection to see what best suits your kitchen, since it’s clear that more than one pot is needed for one’s cooking needs.