Female Speaker: We are going to be talking about some very important things in the kitchen. We are talking about safety, about knife skills and about some cuts that you can do for vegetables, so for cooking you have perfect cuts. The first thing I want to talk about is our pots that we have here. Do you recognize any of these? Have you ever seen any one of these before? Which one?

Asher: I have seen that one.

Female Speaker: And whats this one called?

Asher: I think it's called the frying pan.

Female Speaker: It is a frying pan. This is called a sauté pan, but it is used for frying. This is copper, if you can see how the color of this kind of orange color, that will tell you that this is a copper pan. This is a wonderful metal for conducting heat and as you said, since it's a frying pan, we want that heat to be even and we want it to be hot very quickly. This one also has the sloping sides. You see how it kind of slops that on this instead of going straight up like this one. That is to ensure when you are making something like a gravy or sauces in this pan, they will, the water will evaporate relatively quickly. If you have a pan like this with the straight up and down sides, the water tends to stay inside or the liquid.

So if you are sautéing some vegetables, fast cooking, small amount of fat, high heat and this is your pan. So what's the difference between this pan and this pan?

Merissa: This is of copper.

Female Speaker: Yes. This pan is stainless steel. Good job, but what about the inside? You know it.

Asher: That pan is nonstick.

Female Speaker: Exactly. Why would I use a nonstick pan?

Asher: Because lots of times -- sometimes like you don't have butter, so you just use a nonstick pan.

Female Speaker: Very smart Asher. When you would cook with something, if you didn't want butter, that's great. Lower fats, jobs and also if you didn't want the item to stick, something like making fried eggs or scrambled eggs or even if you say it's a fish or chicken, you can fry it up very easily in this one too. Again, the same hot heat, small amount of fat, but it won't stick and they are really easy to clean up.

How about this pan? This is a big heavy pan, feel how heavy that is. Oh, it's so heavy. What do you think this one is used for from what I told you about these pans?

Kelley: Noodles?

Female Speaker: Noodles. So if I had some watering here, I could simmer my noodles for something. Yup, that would work. What else?

Asher: Stir fry?

Female Speaker: Stir fry. Now suppose if you had a lot of vegetables, you want to spread them out, this would actually be the better pan for that because of that water escapes, as I said. This one wants to keep it in. So if you were brazing. Do you know brazing is? Think about it, big pot roast that your mom or dad would make and they brown that up and they put a little bit of liquid and lot of veggies on the bottom. That's what you would use this one for. A nice small roast keeps the liquid in but also lets the item simmer in here and easily can be covered and that's why again, you have those straight up in the outside and the handle to help you lift, because some of these can get pretty heavy especially copper. You can do gravies in this, stews in this, you can do the pastas, you said there is lots of uses for this. How about this one?

Kelley: Sauce pan?

Female Speaker: Sauce pan, it is. It's the sauce pot. There are many different sizes of this. So what is that sound like, you use it for?

Asher: For cooking.

Female Speaker: Spaghetti sauce.

Asher: Cooking in gravies.

Female Speaker: Exactly. How about you? You must have an idea?

Merissa: Maybe like sauce for staking stuff.

Female Speaker: Maybe a dummy. That's great or good sauce for a stake. The sauces, soups, a small batch of stew, many, many items can be used in this and again, it has that copper exterior and feel how heavy that one is. You have to have big muscles to use these and when I have one other pan to show you and its right behind you, you see how big that one is. Now that is a perfect pan for stocks. Do you know what a stock is?

Asher: No.

Female Speaker: A stock is what you use as a basis for other cooking, the liquid. So you might have seen your mom or dad or grandma put a whole chicken in with some vegetables and water and let it simmer for a while. That makes a stock. So thats perfect for it, because the entire chicken could fit right directly in there.

We could also use that as a deep fryer and I put the spider right in here. That's called the spider. Put this right in here, so that if we do deep fry or we blanch something off like pasta noodles. Again, you said that one before this. This is really easy, it makes it easy to scoop it right out of there. If you are using this for oil, you want to make sure that you don't fill it to full. Just think about that, because it might overflow and you want to make sure that it's at least at the most half. But for water you can fill it up all the way, that should be okay, but this is -- you can actually this for a big brazing pan.

It's kind of like a big version of this one. So that one's a utility pot as well and that one is, what kind of metal?

Merissa: Stainless steel.

Female Speaker: Right. You knew that one. Alright. Do you have any questions about these pans? You are going to be using them.