When Buying Pots & Pans

Always start out with a larger pot than what you think you need. – Julia Child

Over the years I’ve learned that using the right pot (or pan) is as essential to the cooking process as using the right ingredients. Just as fresh herbs can turn a mediocre marinara into a delightful dining experience, so can a thick, well made pot that is built to conduct heat.

Having said that, I’ve used my fair share of cheap, don’t-look-away-or-your-sauce-will-burn pots in the past, too. I purchased those in college of course, they came in a set, and for the most part, they served their purpose. I still own one or two that have never, ever been used. There is one in particular, a one-quart saucepan that has been sitting in the back of the cupboard, waiting to be put into action since 1991. This is the pan I talk about when Boelter SuperStore shoppers ask me if they need to buy an entire set of pots and pans. The answer, in my opinion is no.

So what do you really need when it comes to pots and pans? Some say, it depends on what you like to cook, and other say, it depends on how much you want to spend. I say that cooking is infinitely easier, and more decidedly more enjoyable if you have the right tools.

When I burned my last sauce, and finally unloaded the cheap stuff, here’s what I decided to buy, one at a time:

One, 10 inch Vollrath Tribute Sauté Pan—Natural Stainless Steel Finish
One, 12 inch Vollrath Tribute Sauté Pan—Natural Stainless Steel Finish
One, 8 inch Vollrath Tribute Sauté Pan—Non-Stick Finish (this one is for eggs only)
One 8 Quart Vollrath Tribute Stock Pot—Natural Stainless Steel Finish
One 2.5 Quart Vollrath Tribute Sauce Pan—Natural Stainless Steel Finish

I’m a fan of the Vollrath pans for three reasons. One, they work for me, with me, and sometimes, in spite of me. These pans, made of an aluminum core and a stainless steel exterior, heat evenly without hot spots. Which means I can wander around the kitchen, doing other things, and my stuff won’t burn. Two, they are the restaurant industry standard, they’re what the chefs use. I don’t know about you, but if my pots and pans can stand up to the rigors of restaurant use, they can stand up to whatever I throw at them, or in them. And three, they are anywhere from 10-50% less expensive than their counterparts in the retail world.

Now cooking is what it should be—fun!