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Bakeware, like pots and pans, comes in many materials, the most common of which are aluminum, black steel, tinned steel, non-stick and glass. In our kitchen we prefer heavy aluminum pans and baking sheets, as the aluminum conducts heat efficiently, the heavy weight prevents the pan from warping, and the material is easy to maintain.
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16" Heavy Duty Jelly Roll Pan
Unlike cookie sheets, jelly roll pans have small walls around all four sides, allowing you to bake sheet cakes as well as cookies and pastries. Heavyweight aluminum conducts heat quickly and evenly, and used with parchment paper, will last you decades.
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12" Sauté Pan
Sauté pans have higher and more squared-off walls than skillets. They're great for pan-fried anything: chicken, steak, fish, you name it. With the cover, you can brown or braise meat, vegetables, even fruit with no fuss whatsoever. I swear by the All-Clad® 3 qt. (regular or nonstick).
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12" Skillet Grill
The perfect barbecue replacement for quick, low fat grilling on your stove top. It’s just like a skillet, but with heavy ribs crossing the bottom that lift meats, fish, or veggies out of the fat. If you like to marinate, the drippings burn slightly when they hit the pan and infuse your food with a barbecue-like aroma - plus you get those grill-like markings.
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2 qt. Saucepan
The most used saucepan in the home kitchen. Reheat soups, hard boil eggs, or make sauces in just the right amount of space. Big enough to heat up corn or beans, small enough to fit in the cupboard.
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8 qt. Stockpot
This is essential for cooking pasta, soups, stock, stews and big batches of tomato sauce, anything in quantity. Even if you only cook for two, keep this handy. Stainless precludes any tainting of flavor.
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Roasting Pan
This is essential for Roasts, Lasagna, and Casseroles. Optional Racks are available and make roasting meats less fatty.
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