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In which pan is it better to make blanks. Which pans are the best - choose according to the characteristics and properties

The French say: "A good pot is a good dinner." It's hard to disagree, right? After all, we all know that the quality of the dishes depends on the cooked dish. If earlier, there was one type of pans, only of different volumes, today, from the number different types it's just eyes wide open. There are pans made of stainless steel, aluminum, cast iron, glass, ceramics, and also with different coatings. But how, after all, how to choose a good pan, a pan that is harmless to health, which will also please you for a long time? Our 7 tips will help you choose a universal pan.

The first thing you should pay attention to is the material from which the pan is made.

Cast iron pan

How to choose cast iron cookware?
Pot made from this material suitable for dishes that should be stewed over low heat for a long time: pilaf, stew / poultry.

Advantages: cast iron itself is a strong metal, so it is not afraid of scratches, and in the event of a fall, this pan will not chip. All dishes made of this material are distinguished by their durability. Cast iron is not only safe for health, but also useful, because in the process of cooking, it transfers small doses of iron to the dish. Also, such a pan has a natural non-stick coating, which appears from the absorbed oil in the bottom of the cast iron.

Disadvantages: cast iron pans are quite heavy, heat up for a long time, which increases the cooking time. If you leave a cooked dish in cast iron for a long time, do not wipe after washing, rust may appear on the pan. It is not recommended to cook foods with acid in a cast iron pan, since cast iron does not interact well with an acidic environment.

Selection advice: A quality cast iron pan should be dark, porous, and heavy. If you have a pan with a smooth surface and light weight, then it is made of low-quality cast iron.

aluminum pan

Pot made from this material suitable for cooking potatoes and vegetables, cereals and boiling milk.

Advantages: aluminum is a lightweight metal, so pans made of this material are lighter and less prone to falls. The material conducts heat well and food cooks quickly. Also, a pan made of aluminum is cheap compared to others.

Disadvantages: the pan can easily change its shape, since aluminum is a soft metal that deforms without much effort. It is unhealthy to cook foods that contain acid, sour, salt in such dishes, because aluminum easily reacts with acid and alkali. Food in an aluminum pan can burn or stick, which will not only ruin the dish, but it will also be quite difficult to clean the pan, because scratches quickly form on aluminum.

Selection advice: pay attention to a pan with a thick bottom (more than 3-4 mm), thick walls (more than 1.5-2 mm) and the handles must be screwed, not welded.

enamel pot

How to choose an enamel pan?
Enamel pot suitable for soups, side dishes.

Advantages: such pans are made of iron or cast iron, on which vitreous enamel is applied in 2-3 layers, which protects against corrosion and the effects of metal salts. With the help of enamel, the pan warms up evenly. An important advantage is the fact that such a pan is easily washed with a detergent.

Disadvantages: enamel is a fragile coating, therefore, if neglected, cracks, scratches, chips may appear on the pan. After their appearance, all food cooked in such a pan will be harmful, since the open metal will begin to react with food and give up its salts, which are harmful to health. It is not recommended to wash an enamel pan with products that contain acid, such as lemon or vinegar, because they can damage the enamel.

Selection advice: pots are enamelled in two ways. The first of them is cheaper and it is most often used by modern manufacturers - the spraying method. The coating that is applied in this way is short-lived, because the enamel has thin layer. The second method of applying enamel is dipping. Cookware with enamel applied by dipping has a dense coating layer, which helps to use such dishes for a long time. It is easy to determine how the enamel was applied: you only need to find 2-4 points on the outside of the dish, they show where the fasteners were installed before enameling. You should also pay attention to the color of the pan inside. It should only be: white, cream, gray-blue, blue, black. Outside color can be anything.

Pan with non-stick Teflon coating

Pan with non-stick Teflon coating perfect for cooking diet food.

Advantages: the pan is made of steel and covered with a protective non-stick Teflon layer, which allows you to cook food with little or no oil or fat, and it does not stick or stick at all. With this coating, the pan heats up quickly and evenly.

Disadvantages: To date, there is information that Teflon is harmful to health, since at high temperatures the non-stick Teflon layer is destroyed and harmful substances enter the food. But, destruction occurs at temperatures above 350 degrees Celsius, while at home we cook at a maximum temperature of 220 degrees Celsius. Therefore, there is no need to worry too much about this. It is not recommended to use pans if the Teflon layer is damaged, because food is filled with toxic gases during cooking. Even with careful and careful use maximum term using Teflon-coated dishes - 12-14 months, after which you need to buy a new one.

Selection advice: The number of layers of Teflon should be indicated on the packaging. The more layers, the longer the pan will serve you. Before buying, carefully review the pan, it should be perfectly smooth.

Stainless steel saucepan

How to choose a stainless steel pot?
Pots made of stainless and medical steel absolutely universal in your use.

Advantages: The stainless steel pot is durable and multifunctional. For the manufacture of taken medical steel containing chromium and nickel. These pans are shiny, which not only looks beautiful, but also helps the food stay hot longer. A big plus is that the care of the pan is easy. Stainless steel is not afraid of metal sponges, so after washing with it there will be no scratches on the pan.

Disadvantages: a heavy-bottomed steel saucepan has enough high price. When the pan overheats, blue-green streaks may appear, which are not so easy to clean. If the pan is made of a thin layer of stainless steel, then it can be easily deformed, that is, dents may appear on impact.

Selection advice: outside at the bottom of the pan there should be packaging on which the numbers will be indicated, take only the pan on which one of these numbers will be indicated: 12/18, 08/13, 18/10, 12/13. The first number shows the chromium content in the alloy, and the second - nickel. The larger the first number, the better the pan. Also, choose a pan with a double / triple bottom, so the food will warm up better and serve you longer.

ceramic pot

How to choose a ceramic pot?
Ceramic saucepan suitable for dishes such as stews, roasts, steamed vegetables.

Advantages: ceramics - environmentally friendly pure material, therefore, during cooking, it does not react with food and does not emit absolutely any harmful chemical substances which is very important for your health. The ceramic pan is resistant to scratches, damage, high and low temperatures. In such a saucepan, your dish will not stick and will not burn (until the ceramic glaze is rubbed off).

Disadvantages: ceramics is quite fragile material, so if it falls well, it can crack or chip. If the icing is worn off for days in such a pan, then the food will begin to burn, and the pan will begin to absorb fat. Also, ceramic tableware afraid of sudden changes in temperature, for example, if you immediately get it from the refrigerator and put it on a hot stove.

Selection advice: When choosing a ceramic frying pan, pay attention to the thickness of the bottom, it should be 3-8 mm and heavy enough, so it will serve you for a very long time.

Glass saucepan

Glass saucepan perfect for side dishes, cooking soups, cereals, compotes.

Advantages: glass - environmentally friendly safe material, because does not react with food. Such pans are made of heat-resistant glass, so nothing will happen to it at high temperatures. A glass pan looks very beautiful and expensive; you can immediately put it on the table from the stove. The glass pan is easy to care for, the food in it does not burn, it is enough long time retains heat, can be washed in the dishwasher.

Disadvantages: it is not recommended to put a glass pan on a gas burner without a fire divider, it is afraid of sudden changes in temperature. Also, the glass is very easy to break, so you need to be very careful with such a pan.

Selection advice: carefully inspect the pan. The glass should not be opaque/cloudy, the walls should be free of air bubbles, and the color should have a turquoise/blue tint.

Give your preference to pans with a thick bottom or 2-3 layers of non-stick coating.
Carefully inspect the pan when buying, it should not have any defects.
In a well-made pan, the handles should be bolted, not welded.

Carefully inspect how the lid closes the pan, it should “sit” tightly on it.
Refer to the composition and see what the pan is made of and whether all materials are safe for your health.
Take the pot in your hands and estimate its weight. A quality pan should not be light, with the exception of aluminum.

For the manufacture of kitchen utensils, the most different materials. Stainless steel metal utensils are very popular - high-quality pans with comfortable handles and a non-stick layer will last a long time and reliably. This material has been used in the manufacture of tableware for about 100 years. For a century, stainless steel kitchenware has proven its worth. Thanks to excellent performance characteristics they are the top sellers to this day.

What are the advantages of stainless steel cookware sets?

Before ordering stainless steel heavy-bottomed pans or a whole set of such dishes, check out the advantages of this material. Buy suitable products you can in any specialized online store with delivery by mail. True, keep in mind that stainless steel products do not have good thermal conductivity. The main advantages of stainless steel kitchen utensils include:

Durability, reliability. Stainless steel is a high-strength and deformation-resistant material. On dishes made from it, the formation of chips is impossible and scratches almost never appear. The service life of stainless steel cookware without losing its original appearance can be at least 10 years.
Benefit for health. Dishes cooked in stainless steel products retain useful microelements of the original ingredients well. This is due to the fact that this type of material, even under the influence of high temperatures, does not react with acids and alkalis contained in many products.
Hygiene, environmental friendliness. Due to the fact that during operation, cracks, scratches and chips do not appear on the surface of pots, pans and other utensils made of stainless steel, the risk of creating an environment for the development of harmful microbes and bacteria is excluded.
Ease of care. Stainless steel utensils are easy to clean from food debris using ordinary detergents and a smooth sponge. The easiest way to remove soot from it, which is formed on any dishes. For this, products with abrasive particles are used, which are not recommended for use when washing dishes from other materials.

Russian-made stainless steel pans

On sale in Moscow, St. Petersburg and other cities of the country you can find a large assortment kitchen utensils of domestic production. In terms of quality, some products are not inferior to imported counterparts. You can easily pick up a set of metal utensils with a suitable pot size, wall thickness and modern design. To the famous domestic brands include "Katyusha", "Gourmet", "Amet".

Gourmet

If you are planning to buy a set of stainless steel pans, then take a closer look at the products of the Gurman trademark. This cookware is made of steel. Russian production. A good purchase would be a Profi pan with excellent coating quality, a volume that is enough to prepare first and second courses for 5-6 people at once:

model name: Pro;
price: 3500 rubles;
characteristics: volume - 5 l, diameter - 24 cm, height with lid - 17.5 cm, weight - 1.98 kg, case thickness - 0.7 mm, bottom - 6.5 mm;
pluses: good quality, capacity;
cons: no.

If you are interested in dishes of a smaller volume, then pay attention to the "Classic". Utensils suitable for cooking for 1-2 people:

model name: Classic;
price: 2350 rubles;
characteristics: volume - 1.5 l, diameter - 16 cm, height with lid - 15 cm, weight - 0.98 kg, case thickness - 0.7 mm, bottom - 6.5 mm;
pluses: lightness, compactness;
cons: expensive for such a small volume.

Amet

Another Russian brand offering stainless steel dishes is not Bad quality- Amet. To save on purchases, order utensils at large retail outlets, because. during promotions, sales, they offer discounts - sometimes up to several tens of percent. Inexpensive set of dishes from "Amet":

model name: Classic Prima;
price: 4965 rubles;
characteristics: 2 pots (1.75, 4 l), frying pan (1 l), 3 lids, color - light gray;
pluses: thermal distribution bottom has many layers, versatility, low cost;
cons: no.

Those who need only one stainless utensil, for example, pots, need to take a closer look at the Dachnaya series. The product has leaf handles, a plastic button and matte polishing:

model name: Country 1s814;
price: 1021 rubles;
characteristics: volume - 1.75 l, weight - 570 g, case diameter - 16 cm, external polishing - matte;
pluses: it is cheap, light, compact;
cons: no heat-distributing bottom.

Katyusha

Utensils made of steel of the Katyusha trademark are relatively inexpensive products. domestic production with an acceptable level of quality. If you are interested in purchasing the whole set, then you will be interested in the set, which consists of 12 items of different sizes:

model name: Katyusha art. 600;
price: 6350 rubles;
characteristics: 5 pans - 1.5 / 2 / 3.5 / 4.5 / 6.5 l, roaster - 5l, lids - 6 pieces;
pluses: acceptable cost, functionality;
cons: no.

The following products are represented by only one pan. It is made using advanced technology and high quality materials. The product fully complies with the existing world standards in the field of ecology and safety:

name: Katyusha art. 55;
price: 2430 rubles;
characteristics: volume - 5.5 l, weight - 1.5 kg, lid material - glass, color - silver;
pluses: good capacity, low cost;
cons: no.

German stainless steel cookware

Crockery from German manufacturers is European quality, strength and durability. Among the proposed assortment you can find both budget products and elite dishes that will emphasize the rich decoration of your home. A set of German stainless steel pans is suitable not only for cooking, but also for storing ready-made meals in the refrigerator. They tolerate temperature changes very well. Among the well-known brands are Fissman, Zepter, Gipfel.

Gipfel

If you are interested in buying premium cookware, then take a closer look at the product line of the German brand Gipfel. AT last years it gained considerable popularity and distribution in Russia. An excellent purchase would be the Gipfel 0604 pan from the Mozart collection. Its bottom is equipped with an induction coating. The handles of the product are made of silicone, and the handle is made of glass:

model name: Gipfel 0604;
price: 8550 rubles;
characteristics: volume - 3.5 l, height - 12 cm, diameter - 20 cm, wall thickness - 1.2 mm, bottom - 6 mm, color - steel;
pluses: good degree of quality, ease of use;
cons: it's expensive.

An interesting option- a saucepan designed for spaghetti from the Shantal collection. The lid, like the previous product, is made of glass:

name: Gipfel 0729;
price: 6382 rubles;
characteristics: volume - 9.5 l, height - 18 cm, diameter - 26 cm, wall thickness - 0.5 mm, coating - induction, color - steel;
pluses: large volume, ease of use;
minuses: high price, thin walls.

Zepter

To answer the question of which stainless steel cookware is of the highest quality, take a closer look at the products of Zepter and other German brands. Take a closer look at the rich set from the Zepter Smart Life series. The kitchen utensils included in the kit are made of high quality AISI 316L stainless steel:

model name: Standard-Z;
price: 62400 rubles;
characteristics: 2 pans (5 / 4.2 l) - 20x16.3 / 20x13.5 cm, combi bowl with plastic lid(2l) - 20 cm (diameter), double boiler (2.8 l) - 20x9.7 cm, steamer basket (2 l) - 18x7.7 cm, stewpan (3 l) - 24x6.8;
cons: very expensive.

Buckets from Zepter are convenient fixture for milk, the demand for which is in every home. The material does not oxidize, does not enter into chemical reactions with products:

name: bucket TF-022-16-s;
price: 12288 rubles;
characteristics: volume - 2 l, diameter - 16 cm, material - stainless steel Chrome / Nickel 18/10;
pluses: a large set, functionality, there is a vacuum suction cup;
cons: overpriced for one product.

Fissman

The Fissman pot is a durable and strong product with a large volume. It is suitable for making pasta for a family of 5-6 people. The product is specially equipped with a colander. True, compared to domestic counterparts, this dish is somewhat more expensive:

model name: Fissman 5096;
price: 4273 rubles;
characteristics: volume - 6.8 l, body diameter - 24 cm, bottom - 22 cm, height of the walls of the pan - 15.5 cm, weight - 2.7 kg;
pluses: suitable for any stoves, for the oven;
cons: high cost.

If you like to cook manti, then take a look at the dishes with three steamer inserts. The product differs more high quality compared to similar brands:

name: Fissman 5108;
price: 5677 rubles;
characteristics: diameter - 28 cm, side height - 12 cm, weight - 5.39 kg, there are three inserts;
pluses: functionality, capacity;
cons: big weight.

Other manufacturers of stainless steel cookware

Steel cookware may have a layer of aluminum or copper between two layers of stainless steel. This results in a thermal storage bottom that heats up faster, distributes heat better and retains it longer. Some products have an additional layer of non-stick coating. In addition to domestic and German manufacturers of stainless steel kitchen items, take a look at the products of other equally well-known brands, such as BergHOFF, Tefal, Lessner.

Tefal

This French brand of tableware and household appliances for the kitchen has become widespread in Russia. A good purchase would be a set with products with a durable encapsulated bottom. An aluminum disc is integrated under pressure into a stainless steel disc. This capsule is soldered to the body, capturing its outer edges. This becomes a guarantee of good thermal conductivity and protection against any deformation:

model name: Tefal 126849;
price: 9999 rubles;
characteristics: two pans 2.9 and 5.1 l, ladle - 1.4 l, 3 lids (diameter) - 16, 20 and 24 cm, handles - soft bakelite with rivet fastening, bottom - three-layer;
pluses: quality, comfortable handles rich set;
cons: it's expensive.

E87 4S 574 Jamie Oliver is another rich kit from the French brand. The product is made of stainless steel with a decorative matte stripe. The edges are folded for easy draining:

name: Tefal E87 4S 574 Jamie Oliver;
price: 9989 rubles;
characteristics: two pans - 3 and 4.7 l, lid diameter - 20 and 24 cm, ladle volume - 1.4 l, diameter - 16 cm;
pluses: many items, suitable for any heat source;
cons: high cost.

Lessner

English brand TM Lessner, under which steel kitchen utensils of acceptable quality are sold. This is worthy alternative dishes of expensive brands. Lessner pans, which are easy to use, durable, and easy to maintain, have gained particular popularity. Branded utensils of the English brand will perfectly fit into almost any interior. kitchen area no matter what style it is. Relatively inexpensive, but rich set:

model name: Lessner 55857;
price: 1232 rubles;
characteristics: two pots - 2.2 / 4 l, diameter - 16, 20 cm, wall thickness - 0.5 mm, bottom - capsule,
pluses: low cost, durability;
cons: no.

Next purchase will also cost you relatively inexpensively, but the kit includes as many as 4 pans with a lid. Polishing outside, inside - 100% mirror:

name: Lessner 55858;
price: 2472 rubles;
characteristics: pot volume - 1.9 / 2.6 / 3.6 / 6.1 l, diameter - 16 / 18 / 20 / 24 cm, wall thickness - 0.5 mm, bottom - capsule;
pluses: democratic cost, reliable riveted fastening of handles;
cons: no.

BergHOFF

This brand is Belgian, but BergHOFF cookware is made in China. If you are more interested in purchasing the whole set, then take a closer look at the Hotel BergHOFF. The bottom design of each product makes cooking more energy efficient by distributing heat evenly over the entire surface. Made from 18/10 stainless steel for hygiene and durability. The lids perfectly close each product, keeping the juices of the ingredients and natural moisture inside. A secure grip is ensured by an ergonomic handle:

model name: Hotel 1107100-BH;
price: 20790 rubles;
characteristics: ladle - 16 cm, 1.8 l, pan - 20 cm, 3.9 l, broth pan - 24 cm, 7 l, frying pan - 26 cm, 2.4 l, weight - 8.25 kg, there are 3 covers, bottom - three-layer;
pluses: a rich set, quality, durability;
cons: not the most affordable cost.

The Invico Vitrum pan from BergHOFF is suitable for cooking all types of dishes in small portions. The product has a 6-layer bottom, providing fast and energy-saving cooking. The lid is made of glass, thanks to which you can observe the ingredients during cooking:

name: Invico Vitrum 1103396-BH;
price: 4250 rubles;
characteristics: diameter - 16 cm, height - 8 cm, volume - 1.6 l, weight - 1.68 kg, exterior finish- mirror;
pluses: multi-layered bottom, cool handles;
cons: high cost, small volume, cannot be used on direct heat sources.

How to choose stainless steel cookware

To answer the question of how to choose a stainless steel pan, check out the criteria to consider. In addition, do not forget that the financial component of the issue is of primary importance - products that are too cheap are unlikely to be durable. Helpful Hints:

First of all, pay attention to stainless steel markings. The preferred option is "18/10" - this indicates that the kitchen utensils are made of medical steel.
Carefully inspect stainless steel items. And both outside and inside. Grinding must be perfect without defects, i.e. chips, scratches, dents.
The main advantage of stainless steel products is the presence of an encapsulated bottom, which consists of three layers. It evenly distributes heat and heats the surface faster, so its presence is mandatory.
Make sure that the lid fits snugly on the utensils, and is still strong.
As for the bells and whistles in the form of temperature sensors, a copper layer in the bottom capsule, their presence is not necessary, on the contrary, they increase the price.

Video

To prepare delicious wholesome food little talent and good products, you also need high-quality dishes. It is kitchen utensils that help and simplify the cooking process, but if they are of poor quality, then on the contrary, they can ruin the best dish. Probably many housewives faced the problem of burning or uneven cooking. To help get rid of these and many other problems, it is worth studying the rating of pots. Of course, as far as the brand is concerned, it is worth doing here. independent choice, since everyone has their own preferences regarding a particular manufacturer. Therefore, it is necessary to consider the materials from which they are created. Indeed, its material is directly related to the rating of the pan: the better it is, the better the dishes themselves, respectively.

Of course, it cannot be said that a pan made of one material or another is definitely better and you need to use only this one. Each has its pros and cons, it can be more efficient in preparing a certain dish or auxiliary work in the kitchen. Therefore, it is quite possible to stock up on many of them.

What are the best pots? It all depends on the purpose of use.

For right choice kitchen utensils, consider all their popular varieties, which will help determine types of most best pots .

enamelled.

They are one class higher. First, they look much prettier, more attractive. Secondly, they are made of metal or cast iron, which makes them much more reliable, stronger, these materials will not deform under the influence of high temperatures. But the enamel coating does not allow food to come into contact with the metal, which makes cooking safe for health, so you can cook any food. Well, it is very easy to care for, which allows you to maintain the original appearance for a long time.

But besides the pros, there are, of course, cons. So enameled dishes warm up more slowly, and therefore the water will boil much later than in aluminum. Also in such dishes, milk and various viscous cereals or dishes can burn. And the last thing to note is that you can’t drop or hit such a pan hard, since you can knock down the enamel, if a chip occurs in the inside, then you can no longer cook in it, as they will stand out dangerous compounds metal. To maximize the service life, enamel-coated cookware must be protected from temperature changes that will contribute to the formation of cracks, so cold water should not be poured into a hot pan.

From of stainless steel.

For many housewives, stainless steel pans are the best, especially this opinion was after their appearance. And in fact, this is a very easy-to-care material, and the special technology for creating a multi-layered bottom contributes to uniform cooking and does not allow food to burn.

Plus, bacteria on such material cannot linger for a long time. Therefore, the preparation is safe and also quite fast. The only thing to note is that you should not pour very salty solutions, as ugly cloudy spots will remain. Also, such dishes are quite expensive, but such a price justifies itself with the quality.

Refractory ceramics

It has become a kind of pleasant discovery for many housewives. Pots made from this material look very impressive, plus the food has an extraordinary taste, because the dish is not just cooked, but languishing as if in an oven. At the same time, it is worth giving advice to the housewives to remove the dish from the fire in advance, because ceramics do not conduct heat well, as a result of which, even after the fire is turned off, the cooking process will continue, since the ceramics cools very slowly.

Also, this material is environmentally friendly, absolutely safe. These pots are completely made of fireproof ceramics, which allows cooking in the oven. But even such ideal dishes have their drawbacks, the first of them is fragility, shocks should not be allowed, and the second is sensitivity to temperature changes, and, of course, an expensive price.

Similar properties are pans with fireproof glass, but at the same time they are even easier to care for, have a lower price. They can be used in the oven, microwave.

Such dishes will serve for a long time, but for this it must be protected from temperature extremes, shocks. Also, if you cook with large quantity liquid, then make sure that it does not boil away all, as the pan will simply crack.

Teflon coated.

They are, of course, very popular, loved by many cooks, simple housewives. After all, you can cook in it absolutely, everything, any dishes, with any method.

You can fry, boil, stew, while without a drop of oil, since nothing will burn. But you need to choose high-quality dishes. Since in addition to a good Teflon coating, there must be a thick metal of the product itself, this will protect it from deformation. You also need to protect from scratches, because after their appearance the dishes become unusable. Therefore, you can use only wooden or silicone, spatulas, spoons.

Aluminum.

For many years they were the most popular, every housewife had in the kitchen. And if you want to buy just such, then you should choose thick-walled ones, they will keep heat longer and are also more resistant to deformation. The main advantage is fast heating, which speeds up cooking time, which in turn saves energy. But such a rapid conduction of heat is at the same time the main disadvantage, because of this aluminum cookware is more prone to deformation. Also, the original shine is lost quite quickly, and it is almost impossible to return it, because aggressive detergents cannot be used when cleaning. There are also points that relate to health, when using aluminum, for example, food cannot be stored after cooking, and cooking for children, diet food, acidic foods is also prohibited, because acid with aluminum forms substances harmful to health.

But in order to cook non-acidic vegetables or boil milk, an aluminum saucepan is perfect.

Take the test

What do you think is the difference between braga and wine?

To choose the right new dishes, study the types of pots in terms of shape, materials, purpose, features of lids and handles.

It is important to consider every little thing - from family composition and preferred dishes to the type of stove in the kitchen and the number of storage cabinets. This review will expand your knowledge base and help you make the right choice. You will learn a lot about classic models, get acquainted with the latest market developments and special solutions for narrow tasks.

Classification of pots by size

Pans can be classified according to several size criteria:

bottom diameter;
diameter of the upper part (under the cover);
volume (in liters);
height.

In order for aluminum cookware to become resistant to acids and alkalis, and also not to cause trouble during cooking and washing, it is coated with non-stick coatings. In this case, you can cook any dishes without fear of oxidation.

Stainless steel cookware

Pots made of stainless steel attract not only with their brilliance and practicality, but also with their versatility. You can cook anything, stainless steel does not oxidize and does not come into contact with food. Stainless steel products are durable, they do not rust, are not prone to chipping, are not afraid of brushing and detergents, and tolerate temperature contrasts.

You need to choose steel dishes along the bottom, if you plan to stew and fry, then it should be at least 3-4 mm. The thickened bottom evenly distributes heat and protects food from burning. Especially for stainless steel, they came up with a capsule bottom, which consists of several layers of different types of metal.

Aluminum or copper is used as a thermal storage layer. To increase the strength of the structure, add carbon steel disc. Due to the competent distribution of heat, the multilayer bottom reduces the speed of cooking.

When choosing a stainless steel pan, pay attention to the walls - they should be at least 0.5 cm thick if you plan to cook only. For stewing and second courses, the walls should be no thinner than 1 mm.

Advantages and disadvantages of cast iron

Durable pots are made of cast iron for frying and dishes that require long cooking - stewing, simmering, baking. Cast iron cookware can be placed not only in the oven, but also in the Russian oven, unless, of course, handles and lids that are unstable to heat are not present.

Cast iron has natural non-stick properties, but they do not appear immediately, but after the pores are clogged with fat. To prevent food from sticking to the surface, prepare a new cast iron pan in the same way as an aluminum one.

There are two types of cast iron kitchen utensils - coated and uncoated. The cover may be enameled or non-stick. These points are discussed below.

A significant disadvantage of cast iron is its heavy weight. For example, a 3-liter pan weighs about 4 kilograms, and if you add more food, the total mass will be about 6 kg. Such a dish is not very convenient to carry around the kitchen and put in the refrigerator.

The second disadvantage is cast iron products Cooked food should not be left uncoated for a long time. It is better to shift the dish if they have not eaten everything at once. Otherwise, rust will appear. In cast iron, you can not pickle, salt, sour. They are not suitable for dishes with hyperacidity. The same borsch is better to cook in something else.

Heat resistant glass in the kitchen

Heat-resistant glass pans, with their attractive transparency, have become popular thanks to microwave ovens. At first they were bought specifically for cooking and heating in microwaves, and then they began to actively use them in ovens and gradually transferred them to cooking surfaces.

Glass has become stronger and more resistant to high temperatures. However, on a gas stove, spectacular transparent dishes can only be used with a special flame spreader. On an induction cooker, cooking in a glass container will not work.

Glass pans come in a variety of shapes and uses. It is convenient to bake in square ones, in oval ones, like, to stew poultry and meat, in round ones, to stew vegetables, cook stuffed peppers and meatballs.

Glass is not afraid of acids and alkalis, it is convenient to marinate meat and fish in inert dishes, after washing there will be no smell left. If necessary, glass pans can be used as a baking dish for cakes and cupcakes.

Types of ceramic pots

Ceramic pots are, on the one hand, the most ancient, since the first dishes were made of clay, and on the other hand, they are the most modern, if we talk about new ceramic models suitable for cooking on gas burners without divider and on induction hobs. Them secret in enhanced day and a special magnetic plate.

The advantages of ceramics are difficult to dispute:

you can cook almost all dishes - the first and second from any national cuisine;
suitable for any type of cooking - frying, stewing, boiling, baking;
can be used in the oven;
does not require addition a large number fats;
products do not burn;
food is tasty and natural.

Ceramic dishes are of two types - glazed and unglazed. Glazing makes the surface smooth, eliminating natural porosity. This facilitates maintenance and expands the possibilities of application. However, it neutralizes one of important properties clay - the ability to absorb moisture, and then give it to products.

In the line of ceramic pots there are curly in the form of pumpkin, tomato, other vegetables and fruits. Due to the peculiarities of the material, it is easy to give ceramics any intricate shapes. There is no practical function here, but it is beautiful.

Features and Applications of Silicone Pans

Silicone cookware is the newest invention, but it no longer causes skeptical smiles, as it was in the early years of its appearance. Food grade silicone pans are lightweight and flexible. They are easy to wash, and products do not stick to the surface, even if it is milk porridge.

The first types of silicone kitchen utensils were made for microwaves and ovens. They are made entirely of silicone. If you want to buy one, then give preference to small volumes.

Now there are silicone pans with rigid aluminum and capsule bottom, they can be safely put on the stove and cooked in the usual way. Folding models are interesting in this line - an ideal solution for a small kitchen or a picnic trip. You can cook on a primus stove.

What you need to know about enamel pots

Enameled coating neutralizes the contact of products with metals, eliminating oxidation and ingestion harmful substances, which can be formed from the interaction metal surface with acids and alkalis.

Enamel is applied to steel and cast iron pans, less often to aluminum ones. Each product is enameled separately immersion method to ensure a uniform and thick layer, and fix in a hot way, using special ovens for this purpose.

For enameling dishes, silicate and ceramic frits are used. Each manufacturer has their own ingredients. The enamel is applied to the primer, then the products are baked and covered with the final layer and decor.

The result is a durable and practical cookware with a smooth surface inside and out. But it is important to understand that not all types of enamel are suitable for frying. Enamel cannot be cleaned with abrasives and steel wool. If the enamel layer is damaged, it is impossible to cook in a pan.

The bottom can be covered with the same enamel, reinforced with a metal plate or covered with a magnetic disc for an induction cooker.

Types of non-stick coatings

In stores you can buy pans with various types non-stick coatings. In we examined in detail which of them are more reliable and practical, so we will briefly touch on the issue here.

The Teflon-based coating makes the cookware more comfortable and versatile. In such pans, you can first fry foods, and then cook. The main thing is to follow the rules of use and not scratch the bottom and walls, choosing silicone spoons and spatulas for stirring.

Ceramic coating is not the best for pots, as it does not like prolonged contact with water and temperature contrasts. It turns out that cooked soups and borscht need to be transferred to other containers if they haven’t eaten everything in one day. Also, ceramics do not tolerate temperature contrast - in hot dishes only hot water can be poured and vice versa. There are others.

Stone-coated pots, which we wrote about in detail in, are less capricious and more practical. Today, stone, it is also marble and granite coating, is considered one of the best types.

Titanium non-stick coating is the most expensive, but durable and reliable. Manufacturers claim that titanium coating is resistant to scratches, but it’s better not to get carried away with metal appliances.

The case is in the lid - features of choice

The lid included in the kit can be made of the same material as the body or heat-resistant glass. Glass ones are convenient in that they allow you to observe the process of boiling and cooking.

The main requirements for the lid:

Tight fit - prevents the lid from falling and shaking and ensures faster boiling and cooking. Glass lids are complemented by rims in diameter.
The presence of a hole for the release of steam. They can be in the form of one or more holes on top of the lid or in the form of a recess in diameter. holes protect against escape liquids. There are types of colander-type lids with many holes for draining water. Well, when it is possible to close the holes.
Comfortable handle. Handles come with a heat-resistant insert made of silicone, bakelite, wood or other materials. Then it is convenient to take them without tacks.

pay attention to cap shape. high views are more practical in the sense that they allow liquids to bubble up and leave room for steam. The boiling mass has room to rise. True, in the refrigerator you need to provide a high shelf.

Requirements for handles

Handles must be well fixed on the body - this is important, since unreliable fastenings can lead not only to loss of dinner, but also to burns. In order not to burn your hands, give preference to options with rubberized holders. Plastic tips are less practical, as they can melt if you choose the wrong burner or place the cookware off-center.

Take a closer look at all-metal handles made from different types of metal. They don't get hot around the edges. These are easier to keep clean than inserts. Plus - if necessary, you can put in the oven.

To determine the convenience, do not hesitate to pick up the pot you like in the store and pick it up. The size of the palms and the length of the fingers are different for everyone, so there are no universal tips here.

The choice of pans on the bottom

Electric stoves require a flat and smooth bottom to ensure the tightest possible contact. It is important for faster heating and energy savings.

The bottom of the induction cookware includes special plate, which closes the contour. But now there are separate adapters that can be installed on hob, therefore, if you really want to buy some unique pan, do not refuse.

Everyone probably knows that taste qualities of cooked food, its safety for health, cooking time and many other things directly depend on what kind of dishes it was cooked in. Many housewives renew their kitchen utensils every few years, including pots. Today, manufacturers offer us such a huge range of these products that it is not surprising to get confused when deciding which are the best stainless steel pans. The rating of manufacturers, which we want to present to you in this article, will help you understand all the intricacies and not miscalculate when buying.

Criterias of choice

When you come to the store for a new “helper” for the kitchen, you should be guided not only by the external beauty of the products, but also by the characteristics of the material from which they are made. It is also necessary to pay attention to other important aspects.

Plate type

When choosing, first of all, you need to proceed from what kind of stove or hob you have:

For gas stove any will do from types of pans, except glass.
For electric - everything is appropriate, except for aluminum.
For hob from glass ceramics - glass, steel and other types of pans, except for cast iron.

Important! The main thing is that their bottom is round and perfectly flat, at least 3 mm thick.

For induction cookers - pans with a steel thick bottom.

Volume

When buying, be sure to consider the volume that you need:

If you are preparing soups, compotes and side dishes for a family of several people, then this should be a saucepan of at least 3 liters.
For sauces, cereals and vegetables, a slightly smaller container will do.
And if you need to boil milk for a baby, then just buy a small aluminum ladle.

Scope of use

Decide on the purpose for which you are purchasing a pan in order to understand for yourself which pans are better to buy - stainless steel or enameled, glass or cast iron:

For extinguishing better fit cast iron saucepan.
For baking in the oven - made of ceramics.
If you prefer to cook with as little oil as possible, Teflon-coated pots are your option.

Important! It is worth noting that buying sets of pots is irrational. It is better to choose several products from different materials.

Stainless steel pots

The modern market is saturated with all kinds of stainless steel products. They attract us with their brilliance, stylish transparent lids. Famous chefs in culinary programs prepare their dishes in just such dishes, and not in enamel pots with flowers on the side.

Advantages:

Stainless steel products do not emit harmful substances into food, therefore they are considered highly environmentally friendly.
In them you can stew and cook anything. You can even fry, however, pans cope with this function somewhat worse.
They are easy to clean after cooking and are not afraid of contact with metal cutlery (spoons, scoops).
Due to the shiny walls, such utensils give less heat to the external environment and keep food hot longer.
During use, these pans do not deform and do not react to temperature changes.
If the pan is well made, then the food in it warms up evenly and does not stick to the walls.
Appropriate for all types of plates.

Disadvantages:

Food cannot be stored in such pans for a long time.
It is undesirable to clean stainless steel appliances with abrasive products, otherwise scratches may appear on the surface.

Important! Even if you carefully clean such utensils, over time the luster of steel will still become dimmer.

On the walls of such pans, dark indelible stains from strong saline solutions may appear.
You should carefully monitor the level of liquid in the dish you are preparing. If all the water boils away and the dishes overheat, then ugly yellow spots which are very difficult to get rid of.
It is undesirable to use such dishes for cooking in ovens.

Important! For many housewives significant disadvantage stainless steel cookware is its high cost.

Which brand of stainless steel pots is better?

When buying a set of stainless steel cookware, you should pay attention to the manufacturer. Some attract with a cheaper price for their products, others with excellent quality. What pots are best to buy? Let's figure it out together.