Which Pot to Cook What?

It is important for dishes that need to cook for a long time, that your pot or pan has a good-quality heavy base to distribute the heat evenly.

Which Pot to Cook What?

Which pot?

Saucepans are good for stovetop stews. The larger pots have two small handles, one at either side, which makes them easier to move when they are full, compared to regular saucepans with one long handle.

Stainless steel saucepans are durable and easy to clean. A heavy reinforced base (often with a layer of copper) is ideal, as steel on its own is not a good heat conductor. Choose stainless steel when making this Fish and Potato Hotpot.

Casserole dishes are made from metal, glass, ceramic or earthenware. One of the most common types is the Dutch oven, which is a heavy, round cast-iron, lidded pot. The heavy enamelled cast-iron casserole dishes favoured by the French are very versatile and perfect for one-pot cooking. They are flameproof and ovenproof; you can brown meat on the stove, then add other ingredients, put the lid on and finish cooking in the oven. Coq Au Vin is a classic dish to make in a Dutch oven.

Tagines are earthenware cooking dishes with conical lids used in North African cooking. The cone-shaped top helps to condense the steam from the cooking food to keep it moist. The same dish is used for cooking and presentation so keep this in mind when combining the elements of your dish. You can put a tagine on a gas stove or in the oven. If you have an electric or flat stove, you will need to use a diffuser between the pot and the stovetop to avoid cracking. Get started with this easy Spicy Vegetable Tagine.

Slow cookers simmer food at a very low temperature over a long period of time. Simply put all the ingredients in the slow cooker, follow cooker instructions, turn it on, and return to a ready-cooked meal. The Thai classic Red Duck Curry becomes even more succulent when simmered in the slow cooker.



What should go in the pot?


Bacon, French shallots, garlic and mushrooms 

Red wine, thyme and rosemary 

Paprika, cumin, coriander and cayenne pepper Tomatoes, onions and black pepper 


Garlic, coriander, cumin and ginger Red wine, thyme and garlic 
Olives, prunes, preserved lemon, ginger, cumin and turmeric Worcestershire sauce, tomato paste, onions 


Green curry paste and coconut cream Mushrooms, bay leaf and tarragon
Olives, white wine and paprika  Saffron, oregano, capsicum, tomato, onion, chorizo



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