ST. ANDREW MONTESSORI AND HIGH SCHOOL, INC.

Nancayasan, Urdaneta City

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Types of Cookware
Any well functioning restaurant needs a variety of cookware to create delicious sauces,
casseroles, and sauteed vegetables. There are many cookware options for whatever your
cooking needs may be.

Fry Pan / Sauteuse

 Curved side walls for easy stirring and sliding food out of the pan
 Ideal for frying, scrambling, sauteing or searing
 Sloped sides prevent steam from forming in the pan
Saute pan / Sautoir
 Wide bottom area for maximum heat conduction
 Ideal for sauteing, searing, braising, deglazing, poaching, and stir frying
 Straight, high sides help contain food and expose all sides to heat

Wok
 Feature flat bottoms, or round bottoms for high heat concentration. Round bottom
woks require a wok ring to sit on a standard burner
 Ideal for stir frying or wok applications
 Deep curved sides promote excellent food movement
 Mandarin woks feature a single standard handle while Cantonese woks feature two
loop handles
Tapered Sauce Pan
 Small bottom diameter for less heat exposure
 Flared sides allow for good stirring action
 Ideal for cooking at lower temperatures for a longer time
Straight Sided Sauce Pan
 Wide bottom area for maximum heat conduction
 Ideal for creating and reducing sauces and cooking vegetables
 Use with a lid to control evaporation and accelerate cooking
Brazier / Rondo Pot
 Wide heating surface allows the cooking of meats and vegetables in limited amounts
of liquid
 Ideal for long, slow cooking which allows the liquid to add juices and flavor
  Also used as a hot bath in conjunction with tapered sauce pans for melting butters,
heating sauces or for blanching vegetables
Sauce Pot
 Wide bottom area for maximum heat conduction
 Ideal for slow cooking stews, sauces, soups, casseroles and roasts while reducing the
content
 Two loop handles for easier pouring and movement
Stock Pot
 Thick base for a good slow simmer
 Ideal for stocks, soups, pastas, bulk vegetables and seafood
 Smaller diameter and taller height of pot preserves liquids longer and forces the
liquid to bubble up through the ingredients, maximizing flavor transfer
 Steam baskets are often used in stock pots to cook food with steam
Roasting Pan
 Handles allow for easy oven loading and unloading, as well as convenient
transportation
 Heavy duty construction and large size accommodates roasts, hams, and turkeys

Paella Pan
 Flat and shallow construction with sloping sides helps paella cook evenly and allows
for the toasting of rice in the bottom of the pan
 Side handles allow for easy maneuverability
 Compatible with all heat sources

Egg Poacher
 Individual cups consistently provide evenly-shaped poached eggs
 Models available with 4-15 cups for high volume efficiency

Cast Iron Skillet

 Cast iron heats evenly and consistently with no "hot spots" so foods cook better
with less chance of scorching
 Long-lasting construction lets it easily go from oven-to-table for fast, efficient
service
 Ideal for sauteing, searing, frying, and even baking

Cast Aluminum Dutch Oven

 Cast aluminum heats evenly and consistently with no "hot spots" so foods cook
better with less chance of scorching
 Ideal for stews or baked dishes
  Resists sticking and rust
 Lightweight and easy to maneuver around a fast paced kitchen

Types of Bakeware

Angel Food Cake Pan

 Tubular design with a hollow core allows for even heating
 Ideal for angel food cakes and bundt cakes
 Straight sides and non-stick surface help the cake rise
 Three cooling legs allow the cake to cool upside down as required

Bread Loaf Pan

 Deep construction allows for high rising
 Perfect for bread, cake, and pudding
 Excellent heat conduction permits low temperature baking for optimum results
Sheet Pan
 The workhorse of any bakery
 Thin sheet ideal for baking cookies, rolls, and other foods that don't produce a lot of
liquids
 Upturned lips prevent products from sliding off and allow for easy handling
Cake Pan
 Straight side walls for a clean, easy release
 Ideal for baking cakes and deep dish pizzas
Muffin Pan
 Models available with 6 – 48 cups for high volume efficiency
 Ideal for mini, standard, and jumbo sized muffins or cupcakes
Pie Pan
 Angled sides prevent crust from slumping
 Wide rim allows for simple fluting
Springform Cake Pan
 Two-piece construction with removable sides for an easy release
 Ideal for cheesecake, tortes, quiche, and other dishes that may be difficult to remove
from a standard pan
Tart Pan
 Straight, fluted sides for a crisp, presentable crust
 Removable bottom permits taking out a tart without damaging its crust