Kitchen Deals -> Kitchen tools

This is another area where spending money is justified. The best pans combine different metals like aluminum or copper on the outside and stainless steel on the inside. Aluminum and copper are valued for their ability to spread heat evenly over the entire pan, and stainless steel is valued for its non-reactive qualities. Buy pans which are heavy and thick with solid handles that are well fastened to the pot. As with knives, buy the highest quality cooking pans you can afford one at a time, starting with a saute pan and a 3 qt. sauce pan. They will last forever. At some point, a stock pot (which will be especially pricey) should be considered for serious cooking.

The way you cook is also key to deciding which type of range cooker to choose. No-frills heat storage ranges such as Agas retain heat they have gradually built up and generally have two ovens without temperature controls - the hot oven is for roasting and baking, the cool one for slow cooking/keeping warm.

Before carving meat, allow it to stand for 10 to 15 minutes after removing from the heat source to allow the juices to be redistributed through the meat. The standing period will result in firmer, juicier meat and will make carving easier.