Environmental Nutrition: Top culinary tips for health
Basic pots and pans:
--Saute pan. A 5-quart saute pan (nonstick is a bonus) with a cover can be used for sauteing vegetables, side dishes and entrees.
--Roasting pan with rack. This basic 16-inch pan allows you to roast vegetables, casseroles, side dishes and meat; the rack allows you to circulate air around the item while cooking.
--Large stock pot. An 8-quart stockpot is perfect for boiling pasta and grains, and simmering soups, pasta sauce and bean dishes.
--Saucepan. A 3-quart saucepan is ideal for cooking up smaller batches of grains, beans and sauces.
Bonus cooking equipment:
--Dutch oven. A Dutch oven is a handy covered dish that can go from stovetop to oven, and is perfect for slow-cooked meals.
--Pressure cooker. Today's modern pressure cookers are easy to use and allow you to cook whole grains and beans in minutes.
--Rice cooker. This easy device allows you to cook rice as well as whole grains like faro and quinoa with just a push of a button -- no stirring required.
Cutlery:
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