Wasn't real sure how to phrase my question with only a few words in the subject line..... Sorry for the basic / dumb questions. I have not been able to find good explanations.... If this has been covered before, or you know of a good place for me to look, please let me know.
I'm about to place an order for some cookware and while surfing through the different manufacturer's listing of pot / pans, I can't help but wonder what their intended use / functions are.
Whenever I grab a piece of cookware to use, the only thing I'm contemplating is just how big the pan needs to be for whatever it is I happen to be cooking. I mean other than the common sense stuff, like using a fry pan to fry an egg or use a stock pot to boil water anyway.
For your reference, I have been comparing different pot/pans from the M'Cook line and Demeyere lines...
A couple pans I noticed that I've not ever seen before are the Saucier and Windsor. They look handy enough with the tapered sides, but what are they for???
What's the difference between a large saute pan and low casseroles pan of the same shape / size?? One has two handles and the other has one handle, but are they constructed the same and cook the same way?
What about the dutch oven, it looks just like a casserole pan to me. Is it different?
I've been reading that an encapsulated bottom is preferred over a multi clad type pan for cooking some things. I don't quite understand this. Why would you not want a pan to have a thicker side?
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