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Sets are a phenomenal value if you are looking to start out your collection with a variety of useful pieces. You'll always save money buying a set over open stock. |
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French Skillets have sloped sides so that foods slide out easily. Use for cooking omelets, pancakes, quesadillas, sautéing vegetables, as well as searing steaks, fish and poultry. One of the most used shapes in cooking - a variety of sizes is essential to any well equipped kitchen. |
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Saucepans are ideal for cooking sauces, grains or re-heating small quantities of soups. Nonstick saucepans make clean up effortless - even with notoriously sticky foods such as scalded milk or polenta. |
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Sauciers have slightly rounded sides for efficient stirring and whisking. The rounded, sloped sides differentiate it from a traditional saucepan and without corners, stirring and whisking are easier. The sloped sides also make a pan that is wider at the top than at the base. This encourages reduction of sauces through faster evaporation. |
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Stockpots have a large capacity ideal for the slow, gentle simmering of soups, stews, stocks, beans and chili. |
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Straining Saucepans/Stockpots have a built-in colander and lock which lets you safely drain water directly from the pan. This eliminates the need to use and clean a separate colander. |
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Sauté Pans are extremely versatile pans - no kitchen should be without one! Used for sautéing meats or vegetables, frying chicken, pancakes, eggs and grilling sandwiches. Deep sides give extra capacity so that you can braise, stew, deglaze, or add additional ingredients after browning for recipes such as chicken or paella. |
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Chef Pans feature gently sloped sides, just enough to round the edges of the pan. Getting rid of the sharp corners makes stirring or whisking more efficient. |
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Casseroles are wide and deep with sloped sides and short side handles. The shape is perfect for one-dish meals and fits easily in your oven. The surface of a casserole pan is designed to brown or sear meats with ample room to add additional ingredients. Whether completing a one-dish meal or a side-dish, the casserole pan can finish on the stovetop or in the oven. The casserole's lid fits snugly to lock in moisture and flavors making this pan perfect for the slow simmering of a tender roast. Best of all, the meal can be kept warm using the casserole dish on a Circulon cradle. |
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Stir Fry Pans have a long handle and a relatively deep bowl shape. They are wider at the top and narrow at the bottom for fast rotating or stirring of meats and vegetables with less oil than with a straight-sided pan. |
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Woks have two handles, a lid and a deep bowl shape. They concentrate heat, cooking food quickly with relatively little oil. |
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Griddles feature low sides to give you maximum access to the cooking surface of the pan. This makes them ideal for foods such as pancakes, eggs or French toast as well as grilled sandwiches. |
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Grill Pans give food appealing grill marks, and the ridges raise food up so that fats can drip down for low fat grilling. A channel around the edge of the pan collects cooked-off fat. |
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