What you'll need

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On this page you'll find a list of pots and pans, utensils and other tools you'll need to prepare the food on these pages. Just click on the item you want a description of and you're there. Use your browser "back" button to return here.

Pots and pans

It is strongly recommended that you have "Cast Iron" pots and pans.

There is a reason for this. Cast Iron pots are thick and cook evenly over the surface of the pot and the heat is more controlled; a minor adjustment of heat is almost instantaneous and is constant. But the main reasons are that Cast Iron pots give the food an extra boost in flavor and you get iron in your diet!

Stainless steel pots are thin and burn easily and temperatures cannot be controlled with any degree of accuracy. While aluminum has the same qualities of stainless steel, it is said that heat applied to them gives off a gas or chemical change in the food.

A good compliment of pots and pans is:

1 Dutch oven
2 12" skillets
2 8" skillets
1 6" skillet
1 12" griddle
1 small kettle

Other aluminum or stainless steel pots

2 3 qt. sauce pans with covers
2 2 qt. sauce pans with covers
2 1 qt. sauce pans with covers

Seasoning Cast Iron

Cast Iron is considered the original "non-stick" pot. When used properly, this is true, but in order to achieve a non-stick characteristic, the pot or pan must first be "Seasoned". To do this, preheat the oven to 400 to 500 degrees, wash and dry the pot thoroughly. With a paper towel, scoop out some "lard" or "shortening" and spread it over the inside surface of the pot. Place the pot upright on a rack half way up the oven. Bake the pot for 1/2 an hour. Remove it and spread more lard or shortening over the inside of the pot, return it to the oven for another 1/2 hour. When the process is over, turn off the heat, with the pot still in the oven and let it cool.

Washing a Cast Iron pot

While the pot is still warm, submerge in a mild dish washing solution. Wash thoroughly, rinse and dry immediately. Never scour or scrub cast iron. The pot should have a thin sort of film over the inside. The more you fry the less you'll have to season the pot.

Rice pot

A thick aluminum 1 1/2 quart pot with a tight fitting lid is recommended for making Cajun style rice. 1 cup of rice and two cups of water yields 4 to 6 servings.

Rice pot plate

An iron plate 8" square is used to "dry" the rice after it is cooked. The plate makes an even
heat over the entire bottom of the rice pot. Remember to turn the burner under the plate down
to where the flame almost goes out for perfect rice everytime.

4 qt. pot

A 4 qt. or "stock pot" is a thick aluminum or stainless steel pot with a well fitting cover and is used for making large dishes such as soups, doubled recipes of beans, boiling potatoes, whole chickens, crabs, crawfish and shrimp.

Baking dishes

There are a variety of glass and metal baking dishes available. A good compliment of sizes:

2 5" x 9" glass for baked macaroni, meatloaf
2 9" x 9" glass for cornbread, candied yams
1 9" x 14" glass for raviolli, casseroles
2 12" circular glass for mixing, baked macaroni, casseroles
1 14" circular glass for mixing

Measuring spoons

An assortment of measuring spoons is recommended for the accurate measurement of ingredients such as salt, pepper and other spices. A good set will contain: 1/8 tsp. to 1 1/2 tbs.. To use these spoons properly, say for flour, you spoon out a spoonful of flour and holding the spoon level you run a knife blade over the bowl end of the spoon giving you one full measure of flour. All measurements made in these recipes use this type of measuring spoon.

Measuring cups

There are a variety of sizes of measuring cups made of glass or plastic. From a one cup to a quart size and larger. Recommended are: 2 one cup, 1 two cup and a one quart size should be sufficient.

Cooking spoons

There are two types of cooking spoons: one with holes in the bowl and one with a solid bowl. With use, you'll get to know when to use one or the other. For stirring pasta or beans you would use the one with holes. For spooning beans from the pot to a serving bowl you would use the spoon without holes.

Stirring spoons

Stirring or mixing spoons are usually made of wood and come in various sizes and shapes. They are not as wide as cooking spoons and the bowls are not as deep. These spoons are not recommended for stirring hot liquids, however, a wooden stirring spoon with a flat front is used in making a Roux. A set contains 3 or 4 stirring spoons.

Soup ladel

A large cooking spoon will do for spooning beans but you need a soup ladel for transfering soup from the pot to the serving bowl. It's a small bowl at the end of a long handle and comes in a variety of sizes.

Wooden mallet

A wooden mallet with a corrugated steel plate on one side is used for pounding meat to a thin state making it more tender.

Spatula

Stainless steel spatulas are recommended over Teflon or Plastic spatulas for obvious reasons; they burn and melt. Two sizes are used and are chosen for the pot size. Use the large spatula for the Dutch oven and the 12" skillet while using the small spatula for the 8" and 6" skillet. Using the top side up of a spatula you can baste an egg or turn meat in a pot. Using the back side up and pushing away from you, you can chop ground beef and vegetables in a skillet. Practice makes perfect.

Mandolin

A mandolin is a wooden device with two adjustable blades for slicing vegetables and cheese to an exact thickness. Be sure to disassemble your mandolin and clean it thoroughly after every use.

Electric Meat Grinder

An electric or hand meat grinder is a must for the serious cook. With it you can blend ground beef, pork and seafood, coarse or fine and mince vegatables. Excellent for making delicious chili, meat balls and caseroles.

Cutting and Chopping Board

Another essential tool for the serious cook is a good hardwood cutting and chopping board. Hardwood is easier to keep clean and the smooth flat surface makes cutting and chopping so much easier. Usually a large board, measuring 12"-14" x 18"-20" is best. Be sure to "season" it with Olive oil. Wash immediately after cutting poultry.

Grater

A grater is a four sided metal device used for grating cheese and stale bread for bread crumbs. It also has a shredder for shredding vegetables and cheese and a slicer for slicing vegetables and cheese.

Mixing bowls

There are a variety of mixing bowls made of glass, stainless steel and plastic in a variety of sizes. Smaller ones are used for chopped vegetables and meats waiting for use while the larger ones are used for combining ingredients. It's good to have a good assortment on hand.

Strainers

There are a variety of strainers available for use in cooking and are dome shaped and made of stainless steel. From a small 2" to the larger 10" or 12". Strainers are used for separating solids from liquids, removing oil from a dish or drying fried potatoes, etc. You can't have too many strainers.

Tongs

A must for turning chicken, chicken wings and crabs. Tongs are made of metal and comprized of two bowl shaped pieces on long rod like devices attached with a spring to make the tongs stay open.

Garlic press

A garlic press is a two handled device used to crush and pulverize garlic cloves very fine and is used when you want the full flavor of garlic in a dish.

Colander

A colander is an aluminum or stainless steel dome shaped device with holes used for draining and rinsing pasta and seafood and cooling boiled potatoes, etc.

Cooking knife

An assortment of cooking knives is ideal but you do need one good sharp cooking knife. It should be good quality steel with a heavy broad blade and a comfortable handle. Keep it sharp as this is your main knife for cutting meat and chopping vegetables.

Paring knife

This is the knife you'll use for slicing, dicing, paring and peeling. It's small, light weight and comfortable to hold. Keep it sharp.

Double Boiler

A double boiler is two pots, one on top of the other; used for heating mixtures and sauces with a uniform, gentle heat. Water is put in the bottom pot and the mixture is placed in the top. You can't burn the mixture. Follow recipe instructions carefully when using a double boiler.

Electric Mixer

An electric mixer or beater is a time and work saver. Make marangues in minutes, blend and mix well with this handy device. Most useful in baking.

Electric Blender

This is not an electric mixer. This device has a high speed blade that cuts vegetables, beans and nuts, very fine. Most blenders have multiple speeds that allow you to: Grate, Grind, Beat, Shred, Blend... to Puree, Crumb and Chop. Great for making sauces, juices and salsas.

Oyster knife and Ice pick

No Cajun kitchen is without an oyster knife and ice pick. These tools are useful in many ways and are handy to have around. Aside from their normal uses, they can be used for punching holes in evaporated milk cans, for coffee and making holes in belts, to make them bigger!