richness to the dish.
Pans, Equipment, and Supplies
Baking Sheet Size: Whenever a recipe includes a
baking sheet, you can assume that I am referring to
a standard-sized sheet pan that’s 12 × 18 × 1 inches.
This is also known as a “half sheet pan.”
Cast-Iron Skillets: These classic heavy pans are a
great investment. They’re generally inexpensive and
get better with age if properly cared for. Cast-iron
takes a little while to preheat, but it gets screaming
hot and has excellent heat retention—after it gets
hot, you may need to turn down the heat. It’s great
for dishes you want to ensure get cooked evenly
throughout and any time you need a nonstick
surface. To clean you skillet, wash it under hot water
with a textured (but not metal) sponge and without
soap. Be sure to clean it as soon after cooking as
possible. If a gentle scrub doesn’t do the trick,
sprinkle a few tablespoons of coarse salt over the
surface and scrub with a dish rag. Rinse and dry
thoroughly. You can place it in a warm oven to dry.
Some cast-iron skillets come preseasoned. If you
have a new one that isn’t, you’ll want to season it
before use. Preheat oven to 325º F. Wipe the skillet
with a wet cloth, and dry thoroughly. Apply a thin
coat of oil to the skillet (I use avocado oil). Place
skillet upside down on oven rack, and place a sheet of
aluminum foil on the bottom rack to catch dripping
oil. Turn off the heat after an hour, and allow the
skillet to remain in the oven until completely cooled.
Loaf Pan Size: Whenever a recipe includes a loaf
pan, you can assume that I am referring to a standard
size of 9 × 5 × 3 inches.
Saucepan: A “saucepan” refers to a pot that’s deeper
and has steeper sides than a frying pan. “Small
saucepan” refers a 2-quart pot, “medium saucepan”
refers to a 4-quart pot, and “large saucepan” refers to
an 8- to 12-quart pot. A “stockpot” can range in size
from 8 to 25 quarts.
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