In many families, the largest pot is considered inventory of 5 liters. However, such a pan is by no means large, but rather medium-sized, and large vessels carry vessels of 10 liters or more. Such huge pots, more like tanks, can be made of different materials and offered in several varieties. Perhaps in the home kitchen this unit is not so convenient to use, but in public catering establishments you cannot do without large pans.
Features
A 10-liter saucepan is a suitable option for a family in which billets are often made, jelly is cooked, and compotes and fruit drinks are prepared. If the pan is selected for cooking the first course, then keep in mind that the standard portion of soup is 250-300 grams, besides, the first dishes during cooking require frequent mixing and therefore will require another 2-3 liters of additional volume.
When choosing a material, it is important to give preference to thick-walled versions.. Large-capacity pots must be of good quality, otherwise the food will be processed unevenly, or it may burn at all. In public catering establishments a large saucepan allows you to cook a large amount of food at a time. Spacious container provides convenient preparation of products, which during cooking increase in volume, since the high walls exclude their bulging from the container.
Of the shortcomings of a large product, it is worth noting that food burns in them more often, therefore it is recommended to choose specimens with capsular bottom.
The larger the diameter of the pan, the higher its wall, the harder it is to work with it. To do this, you need to have some auxiliary elements, for example, a ladle with a long handle. During the washing of such bulk containers problems also arise.
Varieties
The following varieties of large pans are distinguished.
10 liters. This option is suitable for home use. Due to the relatively small volume, this is not a heavy saucepan that one housewife can handle on her own. In the family, such a unit can be used, for example, in preparing compote or to boil water for washing or for the period of disconnecting hot water.
15 liters. In appearance, these specimens are not very different from the previous version; they can be used both at home and in the dining room.
- 20 liters. These products are mainly used for boiling water and cooking second courses in schools, kindergartens, children's canteens.
- 50-70 liters. These copies are intended exclusively for public institutions. These dishes are purchased in lots of cafes, restaurants, canteens.
Manufacturing material
Large pans can be made of various materials.
Aluminum
Attract with its democratic price, but the quality is inferior to other options. If you boil porridge or pasta in them, then the dish may burn, and liquid food like soup or juice in such a product is better not to cook, since aluminum, when in contact with acid, emits harmful substances. These products quickly deform and bend, are difficult to care for, but they are light in weight. If the choice fell on an aluminum pan, then It is better to choose a copy of no more than 15 liters, so that the boiled products would be easier to interfere with and avoid burning.
Stainless steel
The most popular option in the home kitchen and in the public. The most preferred option is marked 18/10. The main advantage of such dishes is the ability to cook with a minimum amount of oil. Internal moisture does not burn products.
Large stainless steel tanks are often used in spa or hospital kitchens. If possible, it is better to give preference to models with a double capsule bottom so that the bottom and sides warms up faster. Stainless steel specimens are easy to clean, hygienic and have a long service life. It is recommended to wash them normal soda solution. Another advantage of such dishes - the ability to store any products in it, the material has bacteriostatic properties that preserve the freshness of the contents for a long time.
Enameled
Also a fairly common option. It has low cost, low weight and interesting design. However, these products are quite fragile. If it is a very large-volume pan, then it is more difficult to handle it, it is more likely to accidentally hit it against the wall or the bottom of the sink during operation. therefore chips and cracks quickly form on the surface, and such a deformed pan cannot be used.
Another disadvantage of enameled varieties is the frequent burning of food, especially for models with a thin bottom. In addition, before the first use, such a pan needs to be processed using a special technology: pour water to the brim, pour salt in the proportion of 2 tbsp. l per liter of water, bring to a boil and wait for complete cooling.
There are also other materials from which the pans are made: ceramics, cast iron, glass, however, these options are often not intended for the production of large-volume products, since, for example, a cast-iron vessel will simply be too heavy.
How to choose?
Before choosing a pot size, consider the following factors:
- The 10-liter version is suitable for a large family or a public dining room, you can feed about 25 people from it;
- a product for 20 liters is the best option for public cuisine, which serves up to 50 people daily;
- a copy of 30-40 liters is intended for a small dining room or sanatorium kitchen;
- The massive 60-liter version is suitable only where a large number of people are constantly serviced.
If a large pan is chosen for home cooking, then it is worth considering also the features of the cooker. So, the easiest way to choose a vessel for a gas unit, since the intensity of the flame in this case can be controlled, which means that the size of the bottom is not so important.
But, as already mentioned, the most capacious option for the house should be limited to a volume of 15 liters, it is more difficult to work with other items, there is practically no need for them.
If an old-style electric stove is used in the kitchen, then it is important to select pans with a bottom diameter smaller than the circumference of the burner, however, among large pans there is practically no such. In addition, most electric stoves can not boast of high power, which means that they will heat the contents of a large saucepan for a very long time. Therefore, an electric stove is not the most suitable option for cooking in a bulk container.
In the case of glass-ceramic plates, it is possible to fine-tune the process of heating under pans of different sizes. Remember that in a specimen with a wide bottom and low walls, the food will cook faster than in a narrow, but high product. Check out a few more recommendations when choosing a large saucepan.
- If you need a capacity for cooking the first course, then choose a copy with high walls.
- For cooking cereals or other main courses, give preference to models with a wide bottom. Then the dish will be easier to mix, and the probability of burning will be minimal.
- Choose sets of pans from proven manufacturers. So, according to customer reviews, the highest quality products of large volume are manufactured by Gipfel, Luxstahl, Zepter, Fissman.
See below for how to choose the right pot.
