Gordon Says that the first step to cooking like him has the right equipment; he recommends always buying the “highest quality best nonstick cookware set you that you can afford,” and they’ll last you a lifetime. The materials used in making a pan are what delivers even heating and control in cooking.
So, let’s review what brand of pots and pans Gordon Ramsay uses?
Gordon Ramsay uses the ScanPan brand in his cooking series MasterClass and All-Clad brand in his FOX TV series Hell’s Kitchen. They are both high-quality pans with thick, heavy bases that distribute heat evenly.
Buy: ScanPan 10-Piece Cookware Set, at Amazon.com
Buy: All-Clad Tri-Ply Stainless Steel Cookware at Amazon
Gordon Ramsay Recommended Pans
Gordon Ramsay recommends the ScanPan brand, which uses little or no oil. They are dishwasher-safe and can be used in the oven and free of PFOA, making them environmentally friendly and healthy. They are the best for browning, braising, searing, and deglazing.
According to Gordon, all you need to start building a cookware collection with is a 2-4 qt. and 6-8 qt. Saucepans with tight-fitting lids, an 8″ Nonstick pan for eggs and omelets, and a 12″ Stainless steel pan for general frying and sautéing. Then you can add on from there.
My two recommend cookware sets are ScanPan 10-Piece Cookware Set or All-Clad Tri-Ply Stainless Steel Cookware; on Amazon, both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done.
Best Non-Stick Pan Without Teflon
A Nonstick Frying Pan is used for Delicate fish, eggs, and crepes. When buying a Nonstick Frying Pan you need to look for a thick base and thick nonstick coat, pick from a reliable brand.
There’s nothing better then nonstick Gordon Ramsay pots and pans in my kitchen, I can crack an egg in it and get a textbook fried egg sliding off on to my plate in just a few minutes, even if you make a mistake by breaking your egg with a spatula or get distracted for a minute so. You can Sautéed vegetables and make stir-fries moving your food around the non-stick surface.
It doesn’t stick or leave food cooked-on particles behind that can burn. It’s my go-to pan for all kinds of delicate and fast-cooking stir-frying, from pancakes, omelets, and scrambled eggs to quesadillas and pan-seared fish.
Buy: ScanPan Professional Non-Stick Fry Pan, at Amazon
A saucepan is used for Sauces, stews, soups, stocks, boiling vegetables, rice, and pasta. When buying a saucepan you need to look for lids to hold moisture and an additional small-grip handle on large pans to help in lifting. Heat-proof handles are oven-friendly.
So, basically, a saucepan is a bowl with a handle and a lid, the cookware doesn’t get much easier than that. But since a saucepan is a vessel you’re going to use it when preparing everything from sauces, soups to pasta, grains, custards, and puddings it’s one of the most important of all your pans.
Also, when it comes to execution, I discovered that the variances among models can be unexpectedly considerable. A well-constructed saucepans simmer, steam, and sear, at an even, controlled rate; handle themselves evenly comfortable when full of stew, water, etc.;
It must have a tight-fitting lid with stay-cool to touch handles that eliminate the need for an oven mitt or pan holder. There are poorly constructed saucepans in the market that make cooking not fun, time-wasters, and messy. Rickety, warped saucepans have hot spots; they are heavily framed with handles that start to wiggle only after a few uses, which will make lifting very difficult when full.
Buy: ScanPan 2-6 Quart Covered Saucepan, at Amazon
A Cast-Iron Skillet is used for Root veg, meats, sticky foods (if seasoned), putting beneath the broiler and in the oven. When buying a Cast-Iron Skille you need to look for a long, heat-proof handle (case iron retains heat) and a grip handles to assist in lifting.
You’re not going to run into many pieces of kitchen cookware that are going to improve after many years of heavy use. I could think of only one, that’s a cast-iron skillet. The more you cook with it; the cast-iron skillet slowly takes on a slick patina that naturally releases foods with ease.
A well-seasoned cast-iron can keep up, and most certainly last longer than a nonstick skillet. Cast-iron pans are practically unbreakable and can be restored if the slick patina season is damaged. Their heat retention makes them perfect for searing, browning, and frying.
Buy: Lodge Seasoned Cast Iron Skillet, at Amazon
Round Casserole Dish (Dutch Oven)
A Round Casserole Dish is used for Slow-braising meats. When buying a Round Casserole Dish you need to look for a tight-fitting lid and comfortable-to grip handles. Although heavy, cast iron is perfect because it holds a constant temperature, and an enamel interior is long-lasting and doesn’t react with acids.
Most cast-iron pots are coated with enamel, which is a type of glass; I used a non-coated Dutch oven from Lodge, the manufacture of a traditional cast-iron skillet. Just like their skillets, it comes fully seasoned but needed some extra care, they need to be dried and oiled instantly after any kind of washing. It not that hard, but it does take more work on your part.
In my past, when I used a non-coated Lodge Dutch oven, I discovered that food cooked in it at times had a metallic taste. But I did read an article from American Test Kitchen stating “a spokesperson from Lodge said that the company is constantly improving its equipment” and that newer pots come with a durable double seasoning, and American Test Kitchen testers didn’t notice “any off-flavors in the food, even after I simmered an acidic tomato sauce”, acid can strip the pot’s seasoning.
Buy: Le Creuset oval Dutch oven, at Amazon
Gordon Ramsay Everyday Stainless Steel Cookware
A Saute Pan is used for Searing and frying large batches; creating sauces and large meals. When buying a Saute Pan you need to look for a tight-fitting lid to hold moisture, a long handle, and a moderately heavy base.
I love cooking with stainless-steel skillets in my kitchen, but I’ve noticed that I been picking my nonstick, cast-iron, carbon steel, pans more offend than not. My Stainless-steel skillet is a choice for getting the best uniformed golden browning in order to develop a deep fond on the bottom of the pan, that’s a chef secret weapon to cooking.
Golden browned pieces of suck food are the source for developing deep flavorful recipes and sauces, you can only do that if you have a high-grade stainless-steel skillet; poorly constructed pans leave only small amounts of fond or it’s burnt.
Chef’s love all-metal stainless steel pans for their capability to go from cooking a steak on the stovetop to finishing off in the oven, where you finish off thicker cuts steaks chops, meats and fish, whole roasted chicken in skillet and bake bread and pies.
Stainless steel doesn’t react to acidic foods, not like carbon-steel or cast-iron pans do, so you can cook with Stainless-steel without the fear of getting metallic flavors in foods or harming the pan’s seasoning, plus, stainless-steel pans will never wear out like nonstick will.
Mauviel M’steel Carbon Steel Skillet
Let’s go over the carbon-steel skillet, restaurant use these pans for all kinds of everyday jobs from searing steaks to sautéing onion or cooking eggs, maybe you’ve never heard of a carbon-steel skillet I can bet you’ve certainly have eaten a few meals prepared in one. French crêpe and omelet pans are made from carbon steel, just like ones used in Chinese restaurants.
Julia Child even had a few carbon-steel pans to go alongside her well-known copper cookware. In-home kitchens Europeans, use carbon-steel pans they are very popular. despite their prevalence in restaurants, Somehow, though, carbon-steel cookware never really took off in popularly with home chefs in America.
Buy: Mauviel M’steel Round Fry Pan, at Amazon
A Good Set of Pots and Pans Helps Give Great Results.
Your cookware affects how food cooks just by the type of metal you choose, but more important is a pan’s thickness: the thicker the base, the more evenly the heat from the burner spreads across it. Corrodible metals such as carbon steel and cast iron should be “seasoned” before first use by heating with oil three or four times to form a nonstick “patina.” Store-bought nonstick pans have a waxy resin, but this degrades above 500° F (260° C), so they suit delicate foods that stick, such as fish.
How Pots and Pans are Constructed
Making homemade stock rather than stock from a store-bought box elevates your recipes, so a suitable-sized stockpot of least 6-quart size is suggested for your set of pots and pans set. You’ll use it for boiling pasta and preparing soups as well.
Stainless Steel Pots and Pans
Heavy, durable stainless steel is good for everyday saucepans but conduces heat poorly (unless clad around aluminum or copper), and food sticks easily. The shiny surface makes it easy to see when food is browning when deglazing or making a sauce.
Copper Pots and Pans
Heavy, and expensive but responsive to temperature changes, a chick-based copper pan conducts heat faster than other materials. le reacts to acid and may be coated to avoid discoloring food and leaving a metallic caste. It’s too heavy co suit saucepans or woks.
Aluminum Pots and Pans
Conducts heat quickly, making it very responsive to temperature changes but loses heat rapidly off the stove. le is lightweight, so good for frying pans, saucepans, and saucepans. “Anodized” aluminum has a coating to keep it from reacting with acidic foods.
Carbon steel Pots and Pans
This heats up faster than stainless steel, but like iron, its ruses and reacts with foods, so it needs to be seasoned to make it as durable as stainless steel. It is best for woks, frying pans, and skillets.
Cast Iron Pots and Pans
Very heavy, case iron is dense and heats slowly, but, once heated, it retains heat well and is ideal for browning meat in a skillet or casserole. Bare case iron ruses and reacts with acidic foods, so season it co form a protective nonstick seal and clean carefully.
How to Season Your Pans
If the professional cookware you buy doesn’t already have a non-stick coating, you can season it by adding oil and heating it to a high temperature on the stove and repeat up to 11 times. This will give it a protective coating and prevent foods from sticking.