Pots and Pans: The Essentials | Cooking Tips, Recipes & Kitchen Inspiration

Jody and Kirstie’s Kitchen Tips, Recipes and RecommendationsWelcome to Pots and Pans: The Essentials from Chef Over Your Shoulder! Pairing professional Chefs Jody O'Malley and Kirstie Herbstreit with Amy Schlueter, a burn-to-the-bottom-of-the-pan expert, creates the perfect recipe to demystify the kitchen and bring back the joy of cooking and connecting…without the pressure. On this week's cooking show, we're starting at the very beginning with pots and pans!Amy’s most common kitchen challenge? Burning food to the bottom of the pan, including Campbell's tomato soup, rice, risotto, eggs, and often pasta.Kitchen Tips and Cooking StoriesJody talks about the myth of the 12-piece set of pots and pans. Did you know that half of that set are often lids, which we actually don’t need? Kirstie gives us some kitchen inspiration by sharing the nostalgic story behind her grandmother’s chicken noodle soup pots, which Kirstie still uses today. We share Jody and Kirstie’s essential pots and pans list that every home cook needs, a pro-tip for cleaning a burnt pot with salt and simmering, and how to conquer your intimidating cast-iron pan.Key Takeaways and Cooking TipsFix a Burnt Pot with Salt and Simmering: Don't soak! Add water and a sprinkle of salt to a burnt pot, bring to a simmer, and the burnt bits will loosen, making cleanup effortless.Heat Control is the Key to Avoiding Burns: High heat is primarily for boiling water. Most cooking should happen at medium or medium-high heat. Commit to a temperature instead of constantly dancing between high and low.Always Preheat Your Pan: Get your pot or pan hot before adding oil, butter, or water. This technique is essential for preventing food from sticking and burning.You Don't Need a 12-Piece Set: Invest in a few high-quality pieces (like All-Clad or a good cast iron pan) instead of a large, cheap set. You only need 4-5 core pieces.Cast Iron Pans are Kitchen Heroes: They’re great for getting a deep, even sear on steak and for caramelizing vegetables. To maintain them, season with oil and use the salt trick for cleaning instead of soap (unless it's a new-age pan).Links and ResourcesLe Creuset Pots and PansAll-Clad Pots and PansConnect with us!The Culinary Studio WebsiteThe Culinary Studio InstagramAmy Schlueter InstagramThe Culinary Studio FacebookThe Culinary Studio TikTok

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