The contents of your pantry change from time to time, but your kitchen equipment remains constant. In other words, while you might spend some time researching for dry sea scallops or veal ossobuco to recreate some of your favorite MasterChef recipes, you should hold off on doing so until after you have equipped your kitchen with the tools needed for the job.
It’s easier than you think: The essential items you need are some high-quality pots and pans. Heavy-weight stainless steel cookware with an aluminum core is ideal for home cooks. The aluminum sealed into the base ensures that the heat will spread evenly underneath the pans but does not meet the food. So, what brand of cookware is used on the MasterChef TV series?
There are several MasterChef TV series worldwide; on FOX TV series MasterChef America the Viking brand is used; on MasterChef Australia, ScanPan CTX is used, and on MasterChef UK, Circulon brand is used. All the brands have a nonstick coating surface made free of PFOA and PFOS with a Heavy-weight stainless steel-clad aluminum core that works on induction cooktops.
Viking Stainless Steel Cookware MasterChef
Viking Culinary has a wide range of cookware options for home chefs and a variety of cookware options for home chefs. You can find stainless steel, aluminum, nonstick, cast iron, and carbon steel. There are many products and materials to choose from, with all prices ensuring that you can fulfill Vikings’ promise of professional-grade quality in your home.
Buy: Viking Culinary Hard-Anodized Nonstick Cookware Set on Amazon
ScanPan CTX 10-Piece Nonstick Cookware Set:
SCANPAN spent over two years developing the STRATANIUM nonstick technology from scratch. STRATANIUM is made up of five layers. Hard particles and wave-like layers are interlocked to strengthen the nonstick layer. STRATANIUM products are 50% more durable than previous surfaces.
Circulon Stainless Steel Hard Anodized Cookware Set:
Creating delicious, healthy meals is quick and easy with the Circulon Total Hard-Anodized Nonstick Cookware Set. This convenient set includes all the kitchen essentials from saucepans and French skillets to cookie pans and even a handy brush to help from prep through final cleanup.
Enjoy extraordinary food release without the need for added oils, thanks to the TOTAL Food Release System. The cookware’s heavy-duty hard-anodized construction provides even heating to help reduce hot spots that can burn food. DuPont’s Autograph 3-layer nonstick coating on raised circles also reduces surface abrasion. It lasts up to 15x longer* than other brands.
Home cooks can benefit from stainless steel cookware that has an aluminum core that is heavy-weight and versatile. The aluminum is sealed into the base of the pans so that heat spreads evenly underneath the pans but does not come into contact with the food. Aluminum has an adverse reaction when exposed to foods high in acid like tomatoes or wine.
It is recommended at least a one-quart, two-quart, and 4-quart saucepan, a Dutch oven of eight quarts, and a 10 or 12″ sauté pan with a lid. These are other valuable pans that you should have in your kitchen:
Pots and Pans Used on MasterChef Professionals TV Series
CAST-IRON SKILLET: Cast-iron pans are durable and highly functional cooking tools. This pan is suitable for almost all types of cooking, but aluminum cannot be used for any acid-based foods like tomatoes and wine. The oil is poured into the micro-peaks and valleys of the cast steel to create a smooth surface for cooking.
The heat helps to drive the oil into the iron, creating a durable finish. It also protects the surface from rust. The bottom of the pan is being shellacked with a nonstick, smooth coating.
WOK: A wok should be hand-beaten carbon steel, at least 14 inches in diameter. A brand-new Wok needs to be scrubbed with a gentle cleanser or baking soda to remove the oil from manufacturing, dry thoroughly, and never rewashed with soap. Once the wok is scrubbed the first time, dry it and set it over a low flame on the stove. Pour in 2 tablespoons of vegetable oil and rub it all over the inside of the wok with a paper towel.
Continue heating for about 10 minutes, then wipe it out with a paper towel, which will be black. Repeat this process several times until the paper towel is clean. The wok will become further darkened and seasoned with each use. Wash it in plain water, and don’t scrub with anything rougher than a plastic scrubber.
GRILL PAN: These cast-iron pans can be round or square, deep, or flat, but their distinguishing marks are the raised ridges on the bottom. The ridges allow the fat to drain away from the cooking meat and make the black grill marks on the meat.
STOCKPOT: A stockpot is a large, deep, straight-sided pot with a lid and is used for making stock or boiling large quantities of liquid. They range in size from 6 quarts.
GRATIN DISH: This shallow, flat casserole leaves a wide surface area for baking a browned crust on dishes with cheese or breadcrumbs.
CLAY POT: An unglazed clay dish, available in many Asian or Middle Eastern markets, the clay pot is soaked in water and sealed with a lid for long, slow cooking.
ROASTING PAN: Avast, deep, lidded pan, generally rectangular or oval, the roasting pan is used for cooking vast cuts of meat and poultry such as turkeys.
TERRINE: The terrine is a narrow, tall-sided loaf pan, usually made of glazed earthenware, with a lid used for cooking pâtés and terrines.
OMELET PAN: A small, slope-sided omelet pan must be very well seasoned (see cast-iron skillet at left) before cooking omelets over high heat.
SPRINGFORM PAN: A round pan with a metal clasp that locks the base of the pan into the sides. When unlocked, it allows easy removal of baked goods such as flans or, more critically, cheesecakes.