Simply Laura Lea. Laura Lea

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      Pans, Equipment, and Supplies

      Baking Sheet Size: Whenever a recipe includes a

       baking sheet, you can assume that I am referring to

       a standard-sized sheet pan that’s 12 × 18 × 1 inches.

       This is also known as a “half sheet pan.”

      Cast-Iron Skillets: These classic heavy pans are a

       great investment. They’re generally inexpensive and

       get better with age if properly cared for. Cast-iron

       takes a little while to preheat, but it gets screaming

       hot and has excellent heat retention—after it gets

       hot, you may need to turn down the heat. It’s great

       for dishes you want to ensure get cooked evenly

       throughout and any time you need a nonstick

       surface. To clean you skillet, wash it under hot water

       with a textured (but not metal) sponge and without

       soap. Be sure to clean it as soon after cooking as

       possible. If a gentle scrub doesn’t do the trick,

       sprinkle a few tablespoons of coarse salt over the

       surface and scrub with a dish rag. Rinse and dry

       thoroughly. You can place it in a warm oven to dry.

      Some cast-iron skillets come preseasoned. If you

       have a new one that isn’t, you’ll want to season it

       before use. Preheat oven to 325º F. Wipe the skillet

       with a wet cloth, and dry thoroughly. Apply a thin

       coat of oil to the skillet (I use avocado oil). Place

       skillet upside down on oven rack, and place a sheet of

       aluminum foil on the bottom rack to catch dripping

       oil. Turn off the heat after an hour, and allow the

       skillet to remain in the oven until completely cooled.

      Loaf Pan Size: Whenever a recipe includes a loaf

       pan, you can assume that I am referring to a standard

       size of 9 × 5 × 3 inches.

      Saucepan: A “saucepan” refers to a pot that’s deeper

       and has steeper sides than a frying pan. “Small

       saucepan” refers a 2-quart pot, “medium saucepan”

       refers to a 4-quart pot, and “large saucepan” refers to

       an 8- to 12-quart pot. A “stockpot” can range in size

       from 8 to 25 quarts.

      STOCK UP ON THESE BASICS

       Chef’s knife

       Paring knife

       Vegetable peeler

       Kitchen shears

       Garlic press

       Can opener

       Colander

       Salad spinner

       Mesh strainer

       Pastry brush

       Whisk, stainless-steel

       Wooden cutting board

       Plastic cutting board

       Mixing bowl set, stainless-steel

       Cheese grater

       Parchment paper, non-stick

       Saucepans, small (2-quart) and medium (4-quart)

       Sauté pans or skillets, small (8- to 10-inch) and large (4- to 6-quart)

       Stockpot (8- to 12-quart)

       Cast-iron skillet (12- to 13-inch)

       Baking dishes (13 × 9 × 2-inch and 8-inch square)

       Springform pan (9-inch)

       Cupcake tins

       Loaf pan СКАЧАТЬ