Pots and Pans: Part Two: Snip It #24

Sustenance is a necessity. Cooking has been an honored tradition for a very long time from: A mother, nurturing her children, with a home cooked meal. To chefs concocting the most appetizing meals, for the kings and queens, of ancient times. The art of arranging, planning and preparing meals has become a skill set. Cultivating a palate for great food, either cooking it, or eating it, has become more and more popular, allowing for more visionaries, to step in the arena and show off their talents. The Food Network, The Chew and countless other entertainment venues, have begun to dominate the air waves. I know I watch them. Not necessarily to prepare French cuisine but to gain some strategies that will help me in the kitchen. 

Like in a kitchen, evolution has been taking place, in classrooms all around the globe. Idealistic and noble approaches are being shared on Facebook, Pinterest and Twitter, just to name a few. Each method, game plan and brainchild, finding a voice of its own. Finding a purposeful venue to be shared and experienced by fellow educators. Every design and blue-print providing new opportunities for growth, adaptation and sustainability. Whether it is edible sustenance or mindful knowledge, the nutriment, of these provisions, both elevates and feeds our need to find commonality, community and collaboration.

The staple of any classroom, a sturdy, seasoned skillet. The frequently-used, well-oiled machine, that keeps the 'meal' tasty and satisfying. You feel confident, that when it is placed, on the burner, whatever you are preparing, will be cooked to perfection. It is held deep, like a family heirloom. It is not fancy or pretentious, it is hearty like biscuits and gravy, baked to perfection. Comfort food. In my classroom, this delicacy: one-minute check-in's and framing the lesson. Framing the lesson, the buttery, layered foundation and the one-minute check-in's, the dressing that binds it all together. A cast-iron may be durable, but sometimes you need a lighter weight, more flexible alternative.

When you need your pan to react more quickly to changes in temperature, a stainless steel pan may do the trick. Non-stick or traditional, this is the apparatus, that will get things done. Your options are unlimited. Braise, roast or sauté, this vessel will provide the best conduction. These types of lessons in the classroom, for me, are the butterfly camouflage hunt or the Bernie Bott's Every Flavor Bean- dichotomous key activity. Engaging and active, collaborative and memorable. It is the main course that people are putting on Instagram or the conversation as students are walking down the hall. These are the authentic learning experiences for both my students and for me. I get to assess through observation, letting me know that the sauce is ready to be plated.

As many pots and pans that are available and there are many, often they become redundant or muddled in the scheme of things. In my kitchen, some remain in the cupboard for months at a time, while others stay on the stove top, ready to be used. It would be impossible, unless one cooks in a restaurant kitchen, to need the myriad of options that William Sonoma offers. But, it is fun to wander in and browse. 

Personally, I keep it simple. I have my cast-iron skillet, formerly my grandmothers. My stainless steel pan and finally, my third key kitchen kettle, is a large, versatile, stock pot. Investing in a quality stock pot means, you can do just about anything, from simmering bones to forge a broth, or making large batches of soup. This is the receptacle I use for boiling pasta and deep frying French fries. It is well-seasoned and stays on top of my stove, for easy access. Like a purposeful talk with my students, ready at a moment’s notice. Whether direct class discussion or small group instruction, this is the anchor of any kitchen and a necessary accoutrement to any classroom.

There are envoys in both the field of education and the culinary arena. They inspire those around them, with their fortitude and creativity. As educators and cooks, we want to revel in their genius, even though their confections, might not make it on our dinner plate. As educators we know what pot or pan to use, it is instinctual. It is steered by our likes and dislikes, flavor palates and skill set. You have a cast-iron skillet, a stainless steel pan and a stock pot. You may even have a slow cooker, waffle iron and double broiler. You have an arsenal of strategies, you know will give you the best results. You plan your menu, taste test and then hunker down for a great meal. Each day a variety of options, sometimes you go with comfort food and others you get a little more adventurous- you go spicy and bold. Keep your favorite tools handy and your mind open to new flavors- this will keep your classroom both nutritious and delicious.