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THE RIGHT POT FOR THE RIGHT JOB
Buying pots can be a daunting task. With pots ranging in a variety of sizes, materials, and purposes it’s hard to know which pot is the right one for the job. Perhaps you are looking for something that has strong thermal conductivity, can withstand high heat, or that will not react with acidic foods. Using the wrong pot can ruin your cooking experience and even damage the food you are preparing.
Pots are an essential item in any kitchen, and choosing the right one is key. Luckily, CiboWares offers a wide selection of pots designed to suit all your cooking needs from soups and sauces to stews and stocks.
THINGS TO CONSIDER
- Light weight
- Very good thermal conductivity
- Resistant to many forms of corrosion
- Uncoated and un-anodized aluminum can react with acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminum
- Slow to heat, but provides even heating
- Can withstand very high temperatures, ideal for searing
- Being a reactive metal, cast iron can have chemical reactions with high acidic foods such as wine or tomatoes, and some foods such as spinach cooked on bare cast iron will turn black
- Cast iron rusts easily, requires a stick-resistant coating formed from polymerized fat and oil on the surface
- Provides highest thermal conductivity among numbered metals 2.5mm (extra-fort) commercial grade, 1mm-2.5mm (fort) utility grade (often requiring tube beading or edge rolling to reinforce structure), less than 1mm wall thickness is considered decorative
- Copper is reactive with acidic foods which can result in corrosion. Lining pots with tin, stainless steel, nickel and silver helps prevent this
- An iron alloy containing a minimum of 11.5% chromium
- Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, 18/10 are commonly used for kitchen cookware.
- Resistant to corrosion
- Non-reactive to either alkaline or acidic foods
- Resistant to scratch and denting
- Relatively poor heat conduction and distribution, often with a disk of copper on the base to conduct the heat across the base
Aluminum Sauce Pan: Ideal for low acidic sauces and soups, and made from lightweight aluminum, these sauce pans carry less weight than traditional stainless steel sauce pans. They also boast the added feature of having excellent thermal conductivity, helping to ensure that food cooks evenly. When it comes to durability, these sauce pans are made from heavy weight aluminum with stainless steel bottoms, ensuring that the lighter weight does not compromise strength and quality.
Sizes: 1 QT, 2 1/2 QT, 3 QT, 4 1/4 QT, 5 QT
Material: Aluminum with stainless steel bottoms
Covers: Sold separately
Stainless Steel Sauce Pan: Ideal for any sauces or soups, with durability and quality in mind, these stainless steel sauce pans come induction ready making them ideal for magnetic induction stovetops. Resistance to corrosion, scratches and denting make stainless steel ideal for long-term use. Non-reactive to alkaline or acidic foods, they will not alter the taste of sauces allowing meals to maintain their true taste and flavor.
Sizes: 2QT, 4.5 QT
Material: Stainless Steel