How to choose a pot

The taste of the dish depends not only on the skill of the cook and quality ingredients, but also from the dishes in which this dish is prepared. therefore when choosing a pan, it is important to consider the type of material from which it made, bottom and wall thickness, cover and handles, type non-stick coating and, of course, the manufacturer.

choose a pan

Types of pots

Stainless steel pots

Stainless Steel Pans

Stainless steel products are often used by professional kitchens. They do not rust and withstand alkaline and acidic environment. Stainless steel pans do not enter chemical reaction with food even during long-term storage of food.

When buying, pay attention to the bottom of the product. Preferably it was thick and layered (encapsulated). As interlayers can be used copper and aluminum layers. Thanks to this, the tank warms up more evenly, better keeps warm, and food does not burn to it.

Advantages

  • Do not oxidize;

  • Long service life – tens of years;

  • They can store food;

  • Do not require special care, can be washed in the dishwasher typewriter;

  • Beautiful appearance;

  • Resistant to mechanical stress;

  • Suitable for all types of stoves, including induction;

  • Resistant to corrosion;

disadvantages

  • High price;

  • When overheating, stains and stains appear on the walls of the product;

  • In pots with a thin bottom and walls, the food is uneven warms up and often burns.

Cast iron pots

Cast iron pots

Cast iron products have low thermal conductivity, due to which they heat up slowly and evenly and cool just as slowly. Therefore, they are often used for stewing and languishing foods. IN in cast iron pots, pilaf, stewed potatoes are excellent cabbage and other dishes. In addition, cast iron cookware can be placed in the oven, and also use on all types of stoves.

Advantages

  • Reliability and resistance to mechanical stress;

  • Stores heat for a long time;

  • Durability – cast iron cookware can last for decades retaining its original appearance and functionality;

disadvantages

  • Big weight (3-7 kg);

  • Corrosion tendency – wipe the product after washing dry and oil. It is also recommended to calcine cast iron oil utensils;

  • Do not wash in a dishwasher;

  • Increased fragility – when dropped, it may crack;

  • High price (on average, 2,000–4,000 rubles);

Enamel Pans

Enamel pans

Enameled metal products have a beautiful appearance. They are great for storing food and making soups, cabbage soup, compote, jam or marinade. Such products withstand well exposure to acidic and alkaline environments.

Enamel protects metal from corrosion, and products from dangerous toxic substances that can migrate to products from metal. But enamel coating is not durable. It’s fast is damaged, and pans are formed on the inner surface chipped. In this case, the dishes need to be thrown out, because her further use may be harmful to health.

Advantages

  • Low price, on average, 400–1,000 rubles. But cast iron pots with enameled coating are more expensive – about 3,000-6,000 rubles;

  • Resistant to corrosion;

  • They can store food for a long time;

disadvantages

  • Food burns often;

  • Fragility. The enamel quickly breaks off, and after that Do not use the product.

Heat resistant glass pans

Heat resistant glass pans

Glassware makes cooking control easier. Contrary to popular belief, they withstand high temperatures and Great for cooking on gas and electric stove. Besides In addition, they can be used in the oven and microwave.

Advantages

  • Products in glassware do not burn;

  • Glass has very low thermal conductivity, so it’s slow cools down;

  • Does not emit hazardous substances in contact with food

  • You can store products in it;

  • Easy to wash;

disadvantages

  • Glass pans are afraid of temperature extremes. Therefore their can not be placed on hot plates and in very hot ovens. Also, do not wash hot dishes under cold water;

  • When cooking on gas, use a divider flame;

  • Glass products are highly fragile – when dropped or hit they can break;

Aluminum pans

Pots of aluminum

Aluminum cookware is characterized by high thermal conductivity and corrosion resistant. It is lightweight and lightweight. cost. In contact with oxygen on the surface of aluminum an oxide film appears that protects food from “migration” metal ions released during heating. However this film collapses when exposed to acids, salt and during food storage. To minimize the negative effects of aluminum pan often have an additional sheeting from other material.

Advantages

  • Little weight;

  • Does not rust;

  • It has a high coefficient of thermal conductivity, which means a dish cooks faster;

  • Affordable price;

disadvantages

  • Do not store food in aluminum pans;

  • Stamped pans, not cast aluminum, and products with thin walls and bottom quickly deform and come in unsuitability.

  • Food often burns to an aluminum surface;

  • Products without a protective coating can be hazardous. health

  • They can change the taste and aroma of food;

Ceramic pots

Ceramic pans

Ceramic dishes do not emit any dangerous substances in food and does not change the taste of dishes during storage, unlike aluminum. In her you can store ready meals and are not afraid that they will lose their original taste and aroma. It heats up for a long time and keeps the dish warm.

Advantages

  • Affordable price (600–1 500 rubles);

  • Pottery is easy to clean (with a sponge and warm water);

  • Ideal for storing food. They save the initial taste and aroma of the dish, as well as beneficial substances, included in its composition;

  • Can be used in an oven and microwave;

  • Ceramic pots are easy to clean;

disadvantages

  • Heavy weight;

  • Ceramic pots are afraid of temperature extremes;

  • Increased fragility – ceramic dishes are easy to break;

Copper pots

Copper pots

Copper pots are often used in professional kitchens. Since copper has a high thermal conductivity, it quickly heats up, and this allows better control of the process cooking products. However, when oxidized, copper changes the taste of food and releases hazardous substances into products, therefore, in copper containers are not recommended to prepare acidic dishes. To “nullify” these negative properties, manufacturers cover the inner surface of copper products with a special protective coated.

Advantages

  • Can be used in the oven;

  • Durability (with proper care);

  • Great for making jam and stewing meat dishes;

  • Improves the control of cooking, which significantly increases their taste;

disadvantages

  • Copper products require special care – they should be rubbed special cleaners and wash by hand. In this case, it is impossible use metal washcloths so as not to break the protective layer;

  • In copper utensils without an internal protective coating it is impossible cook acidic foods, fruits, and many vegetables;

  • If dropped or hit hard, the surface may deform;

Dimensions and properties

The volume of most pans varies from two to six liters, but small liter and large ten-liter can be found products. Two and three liter dishes are great for cooking stews, and four and five-liter – for cooking first courses and side dishes for the whole family. Suitable the volume of the pot for soup or borsch can be calculated by the number family members (at the rate of one liter per person).

Dishes with a volume of 0.5–2 liters are suitable for cooking cereals for children, boiling eggs and sauces.

When buying, you should also pay attention to the thickness of the bottom and the walls. If the walls are very thin (less than 0.5 mm), the pan will unevenly warm up and quickly deform. Optimal it is considered a thickness of 0.8 mm for stainless steel dishes and aluminum. The walls of cast-iron and enameled pots should be in five times thicker (more than 4.5 mm).

The bottom of the pan should be thick or layered (especially in stainless steel products). This makes the dishes more durable provides uniform heating of the product and prevents burning foods.

Covers

Lids retain the taste and aroma of the dish, do not give food “wind up” and makes cooking easier. For example, glass allow you to control the cooking process, and lids with a funnel (a small “hole” in the center) – pour the liquid seasoning into dish.

  1. Pan covers can be equipped with a temperature sensor, which shows to what extent the dishes are warmed up, and when needed reduce the fire. Some temperature sensors sound an alarm when overheating or reaching the specified temperature. It makes it easier cooking process and helps save more nutrients in foods. Before washing in the dishwasher using a machine and using a temperature sensor in the oven is necessary take off.

  2. When buying a glass cover, pay attention to the material the rim. It can be made of silicone and stainless steel. The cover with a silicone rim can be used in microwave furnaces, unlike steel rims, but the latter provide better glass protection against mechanical damage and better the fit of the lid to the dishes.

  3. It is advisable that the pan lid has a relief valve excessive pressure and steam removal. Some products equipped with an automatic valve, which itself “regulates” cooking process.

Pens

Pan handles can be made of the same material as and the body of the product, as well as from bakelite (durable and heat-resistant plastic). Handles made from a single sheet of metal along with body, get very hot, so during cooking, be ready to use a tack. If they are welded with spot welding, their heating is less intense. Pans with metal handles can be used in the oven cabinet, unlike products with bakelite handles.

Bakelite handles do not heat up, do not slip and lie comfortably in hand. They withstand temperatures up to 180C, but when this is exceeded values ​​are charred and deformed. Such handles are often attached to the housing of the dishes with bolts or rivets, but this method Mounts are considered less reliable compared to spot by welding.

Non-stick coating

Non-stick coating

Products made of aluminum, cast iron and steel often have an internal non-stick coating. It prevents the burning of foods and metal oxidation.

Teflon coating

Non-stick Teflon coating chemically neutral to acidic and alkaline environments. But it’s quite difficult to care for him – when the slightest damage to teflon begins to produce dangerous for food health substances related to the development of cancer, diabetes and infertility. Therefore, Teflon-coated pans cannot be wash with brushes and abrasive cleaners, as well as stir food with metal spatulas and canteens devices.

Teflon coating is also damaged by overheating. It withstands temperatures no higher than 200-250 degrees, and when exceeded This value cracks and releases harmful compounds.

In addition, Teflon-coated cookware is not very durable. The maximum that she can live is 3-4 years. Moreover, through the year of the most “tremulous” use of Teflon begins to wear out.

Ceramic coating

Ceramic coating is much more reliable and safer than Teflon. Products with ceramics are great for making cereals, meat, boiling milk, etc. They are easily washed under a stream of warm water, and not so much afraid of metal objects as products with teflon. But “abuse” of metal objects is still not worth it. During cooking, it is recommended to use the shoulder blades of silicone and wood. Also, do not expose the dishes to “temperature shock “- a sharp change in temperature, otherwise ceramics may crack, and the pan will have to be thrown away.

Titanium and Marble Coatings

Some products have a titanium or marble coating. Titanium coating (e.g. TriTitan) is considered one of the most reliable and safe. It has good wear resistance, not Damaged when used while cooking metal items and easy to clean. In addition, it does not chip and is bubbling.

Marble coating is less durable and versatile. It is afraid metal blades and forks, but damaging it is not as easy as Teflon. In addition, marble coating does not like drops temperatures and overheating.

Top manufacturers

When buying a pan, it is important to pay attention to the manufacturer. You do not want to buy dishes that will become unusable after several months of operation? Many unscrupulous companies use low-quality materials in production, save on wall thickness, bottom and non-stick coating. IN As a result, kitchen utensils are deformed, coating quickly chipped and washed, and products burn.

The best producers of pots are:

  1. Rondell;

  2. Wellberg

  3. GiPFEL;

  4. Berlinger Haus;

  5. Frybest;

  6. Kukmara;

  7. TalleR;

  8. Tefal.

How to wash a burnt aluminum pan

Most often, aluminum dishes are washed with silicate glue, laundry soap and soda. The filling is filled with water, rubbed soap (about 20 g) is added to it and soda ash is added soda and silicate glue at the rate of one tablespoon per three liters water. Then they put dirty dishes in the boil and boil this mixture for about 30 minutes.

To wash light deposits from the inside, you should fill the product with water, pour soda or citric acid (three liter of water one tablespoon of the product) and boil for about 20 minutes. You can also pour apple peel in dishes, pour water and boil. The larger the surface of the product to be cleaned, the more peel needs to be cleaned.

It is not recommended to clean aluminum utensils with metal washcloths and hard brushes. They may scratch the surface.

In the following articles, our experts tell which pan better – enameled or stainless steel and the secrets of choosing a grill for at home.


Attention! This material is subjective opinion of the authors of the project and is not a buying guide.

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