Mouth-watering aromas waft through from the kitchen. On the hob, a delicious vegetable soup bubbles away in a stock pot. Next to it, a succulent beef roasting joint braises in a stewing pan, while a gravy – which will add the finishing touch to the meal – simmers in a saucepan over the smallest flame. When it comes to good cooking, the right choice of pot and pan is one of the keys to success. In our WAS Germany pan guide, we introduce you to the perfect pots and pans for every dish – as well as to our new Cookware 21 series, with features guaranteed to excite all kitchen pros.
Why is it important to choose the right pan?
There’s more to the world of pots and pans than meets the eye: from shape and size to handle design and material, the pan you choose can make all the difference. The shape influences how the heat is distributed and how much moisture is retained during cooking, the size determines how much you can cook at once, the handles ensure the pan is easy to hold and move around, and the material influences how well the pan conducts heat and how robust it is.
What are the different pan types?
- Stock pots have high sides to hold a lot of liquid, making them perfect for soups and stocks. They usually have two sturdy handles on the sides to make them easy to carry.
- Stewing pans are slightly smaller than stock pots and are ideal for cooking meat dishes like goulash, but are also great for pasta. Their size and shape enable even heat conduction and the absorption of a lot of liquid.
- Roasting pans are wider and flatter, with two handles on the sides. These are ideal for roasting large pieces of meat such as joints of beef or whole birds. Their flatter shape makes it easy to turn the meat.
- Saucepans are smaller pots with a long handle. They are ideal for making sauces and gravies, but can also be used to cook small quantities of food like rice or vegetables.
- Sauté pans have rounded sides, which makes them perfect for swirling, searing and sautéing foods such as prawns or egg-fried noodles. They have a long, robust handle.
- Frying pans are very flat, with a small or large base and steep or curved sides. They can have one long handle or two handles and are ideal for frying and sautéing meat, fish, vegetables and all kinds of pan-fried dishes.
Cookware 21
The Cookware 21 series from WAS Germany is a valuable addition to any kitchen. These pots and pans are made of 18/10 stainless steel, which is known for its durability and resistance to rust. They can be used on gas, electric, induction or ceramic hobs and are also dishwasher-safe, making them a particularly practical choice. What’s more, they ensure optimum heat distribution with their “sandwich” bases.
Other product highlights:
- Practical pouring lip
- Welded cold handles for uncoated items or riveted handles for PTFE-coated items
- Material thickness:
0.7 mm with a 12-24 cm Ø
1 mm with a 28-40 cm Ø
1.2 mm with a 45-60 cm Ø
- Matt brushed, polished pan rims on selected items
Conclusion: It’s all in the pan
A delicious meal starts not only with the best ingredients, but also with the right pots and pans. These crucial kitchen tools ensure optimum heat distribution and cooking time, resulting in evenly cooked food that’s packed full of flavour. In addition to WAS Germany’s Cookware 21 series, our range includes a variety of other pots and pans – just the thing for anyone who works in commercial kitchens or restaurants and values high standards.
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