What type of pan do you use for which cooking technique?

Baking is the best known and simplest cooking technique. For this, you use a Dutch oven or a high-sided skillet in which you put a little oil or butter. After that, you fry a piece of meat or fish crispy and brown. But other ingredients such as potatoes, vegetables, or eggs are also prepared by frying.

By this cooking technique, we mean the preparation of ingredients in boiling water. You bring water to a boil in a cooking pot and add potatoes, rice, pasta, or vegetables. By placing the lid on the pot, the moisture stays inside of the pan. This is useful for preparing leafy vegetables, for example, because you don't have to add extra water. You also use less energy by cooking with a lid.

When roasting fish, meat, or poultry, use a Dutch oven or a roasting pan. You can roast both on the cooktop and in the oven. You can use little oil or fat, because you first sear the ingredients and then heat them for a long time on low heat until they're cooked. For example, you can roast a stew, meatloaf, or chicken legs.

By grilling food, juices and vitamins are well preserved. You sear meat, vegetables, and fish first, so the food stays moist. This often gives you a rich and typical taste. For grilling, you mainly use a grill pan, but you can also grill on the barbecue or in the oven.

If you want to put a healthy meal on the table quickly, stir-frying is very suitable. With this technique, you cook ingredients very fast at a high temperature. This way, vitamins and flavor is retained and you don't need to add much oil. Preparing food in a wok is also called stir-frying. This is because you stir all the ingredients in a single pan to prepare a meal in one go. You stir-fry in a wok. In these deep pans with slanting high edges, you can easily mix everything together.

Preparing food with steam is very healthy. Vitamins and flavors are preserved optimally, because you don't add water or oil. And the structure of the ingredients isn't affected like with cooking of baking. You can steam in a cooking pot with a steam insert or in the oven. There are also special steam pans or electric steamers.

Patience is a virtue. This certainly applies to stewing ingredients. You can stew fish, meat, or vegetables in a small layer of moist, at a low temperature, and with the lid on the pan. Think of stewed pears, boeuf bourguignon, or a chuck of brisket. You use a Dutch oven for this, which you can put on the stove or in the oven.

You can cook vegetables by braising them in their own moist. You use a tajine for this. This cone-shaped pan ensures that the moist released by the heat drips back on the vegetable. If you want to braise fish or meat, you first need to fry it in a Dutch oven or frying pan. You can also braise in the oven. You then need to manually moisturize the ingredients.