Features of pans with a thick bottom and their choice

Pans with a thick bottom firmly entered into use and are highly valued by hostesses. The demand for such dishes is due to its excellent performance properties and long service life.

A thick-bottomed saucepan is a type of cooking utensil used for boiling, stewing, and stewing. It is ideal for all types of stoves, including models of induction type. More often, the bottom in such products is manufactured using advanced technologies by pressing the discs into one another without using the heating method. The adhesion of elements occurs due to the viscosity of the alloy, which causes the compaction of the metal structure.

For the production of such a sandwich bottom often use a combination of two metals, each of which gives the structure certain working properties. So, most pans have a three-layer bottom consisting of an external steel and middle aluminum layer. As for the thickness of the "sole", it is the same as the number of layers, can be any and be from 5 to 12 mm. but 6-8 mm thick is considered optimal for home use., which is not too heavy weight of the dishes and copes with its tasks.

Along with capsule technology, the thermal method is sometimes used in the production of thick-bottomed pans. In this method, an aluminum disk is attached to the billet of a pan with a usual thin bottom and it is covered with a steel billet with ferromagnetic properties. Further, under the influence of pressure of 700 kg / cm2 and very high temperatures, the metal disks are pressed into one layer, thus forming a blue thermal burn.

Then the junction of the workpieces is polished, and the pan becomes marketable. However, as a result of processing joints on a lathe, the bottom turns out to be slightly less than the diameter of the pan. Moreover, its invoice nature is clearly visible to the naked eye, and such a product is significantly more expensive.

As for the material for the manufacture of pans with a thick bottom, it can be anything: aluminum, ceramics, steel and cast iron. Cast iron braziers have the best performance, but due to too much weight and high prices are not as popular as, for example, stainless steel models. But from whatever material the pan was made, it is obviously heavier than the model with the usual thin bottom. In this regard, the handles on such a product are made more massive and strong, which is dictated by the safety and ease of use of the product.

Pans with a bottom thickness of more than 3 mm belong to the category of utensils with a thick bottom. They are used for cooking soup and side dishes, stewing vegetables and baking various dishes. Due to the uniform heating of the bottom and the ability to keep warm for a very long time Such dishes are irreplaceable when weaving milk and other products that require slow heat treatment.

Moreover, thick-bottomed pots are often used for cooking animal dishes. with minimal addition of oil and water. This becomes possible due to the ability of these products to allocate in certain temperature conditions a sufficient amount of liquid and fat, which is quite enough for cooking dishes in their own juice.

Besides, the thick bottom allows to sauté the vegetables before cooking the soup right in the pan, without using a frying pan. And also it should be noted that, cooking in such dishes, you can safely turn off the fire for 5-10 minutes before the end of the cooking time. The dish under the lid will perfectly reach the readiness and become more fragrant. This way you can deal with cereals, soups and stewed vegetables. Meat, of course, should be boiled over the fire.

Particularly noteworthy model with a thick bottom, working on the principle of a water bath. Their body and bottom consist of two layers between which water is poured. The liquid goes to the bottom part and when heated, begins to perform work on the distribution of heat. Its temperature regime is kept within the range of 96-98 degrees, which eliminates the likelihood of "running out" of milk, the formation of foams and sticking of porridge. Such models are equipped with a hole for pouring water, a measuring scale on the outer surface of the pan, a stopper-whistle, a steam trap cover and heat-resistant handles.

Thick bottom pots have always been in high demand, which is due to a number of their undeniable advantages over conventional thin-bottom models.

• The use of dishes with a double or multi-layered bottom significantly reduces the cooking time, due to which tangible savings of gas or electricity occur.
• Thick bottom compared to thin warms more evenly, which almost completely eliminates the burning of food.
• Cookware with a thick bottom allows you to cook the products in its own juice with minimal addition of water and oil. This may be especially true for supporters of healthy food and people who are on therapeutic diets.
• Due to the capsule structure of the bottom, most of the nutrients in the products are not destroyed and remain in sufficient volume. This results from the fact that the food in them prepares much quicker, and the necessary substances do not have time to collapse from long influence of high temperatures. Usually, the working temperature inside such dishes varies within 95 degrees and never reaches 100.
• Due to the fact that the multi-layered bottom does not cause burning of food, the care of such pans is very simple. To do this, it is enough to wash the product with the usual dishware and monitor the cleanliness of the external bottom surface.

The drawbacks of the pans with a thick bottom are not so much. These include weight, which is slightly higher than that of ordinary thin-walled models, and cost, which is also slightly higher. However, these drawbacks can certainly be attributed to the conditional, since the ease of use and energy savings in cooking quickly pay back the cost of the model.

The pans with a thick bottom are available in different shapes and sizes, which allows you to create a set of kitchen utensils according to your needs and discretion. However, it is better to purchase sets of pots, having the same design and colors, differing only in volume.

The sets can include from two to 12 items and consist of pots, the volume of which starts from 0.9 liters and ends at 8 liters, with 1.5-6 liter saucepans and buckets containing from 1.5 to 2 liters. Thick-bottomed stewpots can be boldly used to extinguish fish and meat dishes, as well as to make casseroles in the oven and to stew milk.Buckets, as you know, have traditionally small volumes and are used for cooking sauces, pouring, boiling small portions of milk and heating up ready-made food.

The modern market of kitchen utensils represents thick pans in a wide range. Below are a number of manufacturers whose product reviews have the most positive ratings and are deservedly in high demand.

• Of the foreign manufacturers should note the company from Germany Kaiserhoff, production facilities are located in China and Hong Kong. German pans are distinguished by a 5-layer capsular bottom and are renowned for their concise design and high quality.

• Cookware Danish company Fissman It is also popular in our country and is characterized by the presence of additional accessories and accessories. So, the practical set of pans with a thick bottom includes practical grid-steamers and metal sieves for draining water, while the models themselves are made of stainless steel with nickel-chromium additives.

• Company Solingen from Germany is also well known all over the world. It is engaged in the production of pans with a thickened single-layer bottom. The lids of the pots are equipped with a drain hole, and a bucket is necessarily included in the kit.

• Well-known global manufacturer Tefal also produces sets of quality pans with a thick bottom up to 5 mm, which are in high demand among the population.

• Among Russian companies, the competitive product is manufactured by the Gurman plant, also known as "VSMPO-Tableware". High-quality pans, having a bottom thickness of 6.5 mm and equipped with welded or riveted handles, leave the assembly line. Models are suitable for any type of gas and electric stoves and can be used for baking food in the oven.

• Products of Ashinsky Metallurgical Plant "Amet" also well known to Russian hostesses. The company has established the production of pans with a thermo-distribution triple bottom sandwich with a volume of 1.5-40 liters.

• Russian company Taller with its head office in St. Petersburg and production facilities in China and Korea, it also deals with the production of models with a thick bottom. Products are equipped with handles with heat-resistant silicone linings and have a bottom thickness of 5-7 mm. On the pan there are dimensional notches, and the body itself is beautifully polished. The volume of the smallest model is only 1.6 liters, plus a bucket is produced in each series.

When choosing a pan with a thick bottom should be guided by the weight of the product. The heavier it is, the more metal is present in the bottom part. Due to the rather large weight of the models, it is advisable to pay attention to the fastening of the handles to the pan body. It should be borne in mind that the screw joint may loose over time, and the through-riveting often oxidizes from the inside of the pan.

Another point that should be paid attention to when buying is the fit of the lid to the pan: it should be as dense as possible, and the side frame of the case should not be less than 5 mm. And also you need to watch so that the thickness of the pan walls should be at least 1 mm, and the bottom should be at least three. In addition, it should be remembered that the silicone coating of the handles is more preferable than the teflon or wooden one, since the latter do not tolerate elevated temperatures and with time begin to deteriorate.

As for the displacement, it is selected taking into account the number of family members and the frequency of use of dishes. So, for a family of 4 people, it will be enough to purchase a set with a 4-liter soup pot, a 2.5-3 liter saucepan with a 2-liter porridge bucket. A large 10-liter saucepan, which is perfect for cooking jam and cooking various blanks, will also be useful.

For an overview of Borner Premium's saucepans, see the video below.