Declutter your kitchen by keeping only a few high quality pots and pans
Trying to declutter your kitchen? Consumer Reports says we don't need all those pots and pans — a few high-quality pans can cover the duties for most chefs.
First, a cast iron skillet is all the sizzle.
Michael Coppola recently refurbished two of his grandmother’s pans from the 1950s.
He said that he loves the versatility.
“They’re really good about going from stovetop to in the oven and being able to take high temperatures,” said Coppola.
Consumer Reports recommends the Tramontina cast iron frying pan, adding that the small side handles make it easier to maneuver. Plus, it pours from both sides.
An added bonus with cast iron pans is once they’re seasoned, they can be cleaned easily with a paper towel and a little water, or scrubbed with coarse salt.
Another great pan to have is a dutch oven. The enameled cast iron pots maintain extremely high or low temperatures.
They’re great for everything from searing steaks and slow cooking stews to turning out browned and crispy bread — they're also easy to clean.
Consumer Reports recommends the $80 6-quart Lodge Dutch oven.
Is the popular Always Pan really for always? Consumer Reports said they like the high sides that allow you to stir without anything flipping out, but testers noticed the nonstick surface can't sear as well as cast iron. That's because it can’t be used over a high flame.
Also, the manufacturer also warns against using metal utensils, so use the metal steamer that’s included carefully.
Finally, because of the materials used to keep the handle cool, the pan must always be used on the stovetop and cannot go in the oven.
