Cookware types: Every pot finds its matching lid and every cook finds the right pot!
created on 25.8.2017
Just like the saying "Every pot has a lid that fits", "Every cook has a pot that fits". Here you can find out which type of pot is best suited to your favourite dishes. Even if it's just a quick stir-fry, the two should harmonise well!
Hobby cooks do not need a huge number of different pans. However, it can be useful to have a small selection of different pans to hand. In order to maximise the potential of the different types of pans, it is essential to know their different properties.
Vegetable pot
Dishes: Vegetables, soups, stews
Special features: Handles, energy-saving cooking, gentle cooking
Vegetables should always be cooked gently to preserve important vitamins and nutrients. The vegetable pot with lid and raised rim is ideal for this. This all-rounder is also ideal for soups and stews.
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Here you can find all vegetable pots
Meat pot
Dishes: Meat, poultry, rice, soups, vegetables
Special features: energy-saving cooking, easy draining
Large pieces of meat or whole chickens can be ideally seared in the meat pot and then braised in liquid. Depending on the quantities, a shallow meat pot is also suitable for cooking meat dishes such as goulash, for preparing rice, potatoes and smaller quantities of vegetables. Most models are ovenproof and can therefore also be used for braising in the oven.
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Here you can find all meat pots
Casserole
Dishes: sauces, puddings, stocks
Special features: versatile, easy to pour
It is particularly suitable for preparing soups, sauces and puddings. While holding the saucepan by the handle with one hand, you can easily stir with the other. Smaller leftovers can be easily reheated in it. Larger and sometimes oval models can also be used as roasters or casseroles and, depending on the model, can be used in the oven.
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Here you can find all saucepans
Roaster
Dishes: Meat and roasts, roast poultry, goulash, ragouts, gratins
Special features: large frying surface, low-fat and low-water frying, oven-safe
It's a must-have for preparing a delicious festive roast. Roasting pans usually have a relatively large base. In addition to round ones, there are also oval and rectangular models. Food is often seared in the roasting pan first and then slowly braised in the oven. This makes the meat crispy on the outside and tender and juicy on the inside. Depending on the shape, this pan is also ideal for casseroles and gratins.
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Noodle or pasta pot
Dishes: Pasta, asparagus, vegetables, soups, stews
Special features: Strainer insert, high rim, easy draining
Pasta pots usually have a high rim and a sieve insert in which the pasta cooks. This makes draining much easier and prevents the pasta from sticking to the pot. Thanks to its raised shape, pasta pots are of course not only suitable for pasta, but also for various other dishes.
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Here you can find all pasta pots
Soup pot
Dishes: soups, stews, mulled wine, cooking vegetables, preserving fruit
Special features: particularly large volume, high rim
In addition to soups, stews and other dishes that are prepared with plenty of liquid can also be cooked in the stockpot. Of course, it can also be used as a pasta pot
.
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Here you can find all soup pots
Simmer pot
Dishes: milk, sauces, fondue, defrosting food
Special features: Water bath principle, energy-saving, high rim, no burning
A practical alternative to the time-consuming bain-marie is the simmering pot, which works on exactly the same principle. Not only can chocolate be conveniently melted in the simmer pot. It is also ideal for preparing delicate dishes without burning, curdling or overflowing
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Here you can find all simmer pots
Milk pot
Dishes: Milk and cream, sauces and stocks, eggs
Special features: high rim, spout
Milk pots are characterised by their particularly high sides and small diameter. In addition to gently heating milk, cocoa or cream, the milk pot can also be used to prepare stocks or sauces. The milk pot differs from the simmering pot in that it does not work according to the water bath principle. The contents should therefore always be stirred. With the simmer pot, on the other hand, the milk cannot burn.
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Here you can find all milk pots
Here you can find all the saucepans