UTENSILS FOR COOKING
IMPORTANCE OF UTENSILS
1. While success in cooking, as has been pointed out, depends to a considerable extent on the selection of materials and the proper cooking methods, as well as on an understanding of the stove and fuel employed, the importance of the utensils that are to be used must not be overlooked. As is well known, each cooking utensil is fitted to its particular use; in fact, the wrong kind of pan, dish, or other utensil will not bring about the same result as the right one. This does not mean, however, that the housewife must possess a large supply of every kind of utensil, for, really, the expert cook is known by the small number of utensils she uses. Of course, the proper handling of utensils, as well as the right selection of them, will come with experience, but before she starts to cook the beginner should endeavor to plan definitely what must be provided. She should likewise remember that the use of an unnecessary number of utensils not only will increase the labor involved in preparing a dish, but will affect considerably the amount of work required to clear them away and wash them after the cooking is done.
2. The materials of which cooking utensils are made, as well as their shape and size, have also a great bearing on the success with which cooking may be done. As no one material is suitable for all utensils, they are made of various materials, such as wood, tin, glass, enamel, aluminum, sheet iron, and earthenware. In the purchase of a utensil, therefore, it is well to have in mind the use to which the utensil will be put, and then to select one that is made of durable material, that can be easily cleaned, and that will not affect the food that is cooked in it. Likewise, the shape of the utensil should receive consideration, for much depends on it. To be satisfactory, a utensil should be without seams or curved edges, because it is difficult to remove particles of food that collect in such places. A vessel that is hard to wash should be avoided, and one that will tip easily is not desirable, either.
The size of utensils must be determined by the number of persons for whom food is to be cooked, for the amount of food to be prepared indicates whether a large or a small utensil should be selected. On the other hand, the length of time required for foods to cook depends to a large extent on the size and shape of the utensil. When food is to be cooked a long time, a deep vessel with a comparatively small surface exposed for evaporation should be chosen; but for quick cooking, use should be made of a shallow utensil that will allow a great deal of surface to be exposed, as the evaporation will be accomplished more rapidly.
In furnishing a kitchen, it is well to begin with a few essential utensils of the best quality that can be obtained, and then, as needed, to add other well-selected utensils to the equipment.
MATERIALS USED FOR UTENSILS
3. ALUMINUM.--Because of the properties of aluminum, this metal is used extensively for cooking utensils. It is more costly than most of the materials employed for this purpose, but while the first cost of aluminum pans and kettles may seem large, the extra expense is justified by the durability of the utensils. They last much longer than utensils made of many other materials, for when aluminum is hammered and rolled it becomes extremely hard. Some aluminum utensils are very thin, and since they melt and dent very easily they are suitable for only light, careful handling. Although heavier aluminum utensils are more expensive than the lighter ones on account of the metal required and the manufacturing process involved, they are harder and more durable. Cast aluminum is used for large vessels, such as those required in institutions where large quantities of food are cooked and where pots and kettles are subjected to extremely hard wear, but this is the most expensive kind, for in order to make the aluminum hard enough for casting some harder metal must be mixed with it. One of the disadvantages of aluminum is that it is not always easy to clean, but this is overbalanced by the fact that foods do not burn so readily in aluminum utensils as in other kinds, since the heat is evenly distributed by this metal.
4. ENAMEL.--Good enamel cooking utensils are desirable for some purposes and are only moderately expensive. Utensils made of enamel are not so durable as those made of metal, because excessive heat or a sharp blow will cause the enamel to chip. Enamel utensils come in various colors, and all can be kept clean easily, but the gray enamel is considered to be the best for wear.