Glass pans: types, features of choice and use

Cooking in the kitchen plays an important role, so for each housewife will be of great importance for its appearance, functionality and convenience. Today, along with metal pots, glassware is in demand. They are characterized by individual features, which cause an increased interest in glassware in the kitchen.

Kitchenware made of glass, used by cooks and housewives from the XIX century. Associated with the commissioning of such products with the discovery of borosilicate refractory glass. Today, a lot of brands are engaged in the manufacture and sale of kitchen utensils from this material, which has a positive effect on the product range. In the manufacturing process, Pyrex heat-resistant glass acts as a material, which is resistant to heating up to + 300С-400С.

The heat resistance of products due to the characteristics of the chemical composition of glass, as well as its thickness. In addition to the size of the walls and bottom resistance to high temperatures material acquires due to the presence in the composition of refractory compounds, their number increases the heat resistance, reducing the coefficient of expansion. But in the range of manufacturers also present thin-walled pans made of glass.

They are designed for heating up to + 300С, which also allows using them in the oven, in the oven or on the stove, but due to lower thickness characteristics, such products will require more gentle handling during operation. In addition, in comparison with pans with thick glass walls, thin-walled dishes will have a lower heat capacity, which is extremely important for baking or stewing products.

Now, kitchen pots are made from clear, brown and smoky glass, however the shade of the material does not affect its properties at all. Therefore, the choice will depend only on the personal taste preferences of the chef. Transparent products are sometimes additionally decorated with various patterns, which enhances its aesthetic qualities.

Dishes from the most heat-resistant glass can withstand heat up to + 1000 ° C, but such raw materials, like hardened ones, are not used for the production of pans.

In addition to the usual glass for the manufacture of pots today glass ceramics can be used.

Heat-resistant glass pots are very popular, but they have not been honored with their widespread use in the kitchen. This is due to the presence of the strengths and weaknesses of the dishes, which are manifested during the operation. So, its advantages include the following.

• Some of the materials from which cookware is produced can react with certain types of products, thereby affecting the taste. Such features are not inherent in glass, therefore organoleptic qualities of dishes in glass pans will remain unchanged.
• Transparent or translucent glass heat cassette allows the hostess to visually monitor the cooking process, which is not possible in metal containers with a closed lid.
• Glass products have a universal purpose, therefore they are compatible with all types of plates. However, for induction, electric and gas burners you will need to install a special divider.
• Glass is not subject to corrosion and oxidation, as many metal alloys, so dishes with proper care will not change its appearance.
• Due to the smooth surface, glass products are at times easier to wash, since fat and food residues do not clog in the pores. In addition, nothing burns in the glass container. Care of it does not require the use of any specialized compositions, in addition, the glass is perfectly cleaned in the dishwasher.
• Unlike some materials, of which most often do kitchen utensils, glass containers can be put in the freezer, because the glass is resistant to low temperature values.

Among the minuses of such dishes should be noted as follows.

• A special feature of glass is its low thermal conductivity, in the light of which the process of cooking dishes may require more time compared to containers made from metal alloys.
• Despite the fact that the pans have thick walls, they will still be more fragile. When careless handling dishes can be easily broken on a concrete or tiled floor. In addition, the container can be damaged by metal spoons, forks, etc.
• Glass containers are not resistant to a sharp jump in temperature. Therefore, it is not recommended to put the pot right from the refrigerator on a hot stove or in a hot oven.
• Glass products have a large mass, if we compare them with the usual pans made of steel or lightweight aluminum.
• Containers do not always have convenient handles, moreover, glass handles are heated together with dishes, which can be inconvenient to use.

There is a classification of glassware, on the basis of which pans are of a universal type or intended only for ovens and microwave ovens.

As a rule, dishes have a standard cylindrical shape, so it will be suitable for cooking not only the first, but also the main courses, some cooks use glass pots for cooking cake layers and other baking. A glass pan with a deep lid can be used as a frying pan, since you can bake or simmer various foods in the lid.

Thin-walled containers are used to serve cold soups or drinks to the table. Thick-walled dishes can be used directly for cooking different dishes. Sets of glass usually consist of three items, different in their displacement.

The volume of glass kitchenware varies from half a liter to 5 liters. The greater the volume, the harder the product will be. As a rule, the most convenient will be the volume of 2 or 3 liters. Marking is made based on the diameter of the bottom of the tank, these values ​​are from 14 to 26 centimeters.

Selecting for operation sets or separate pans from glass, it is necessary to pay attention to the main characteristics of the offered production.

Cooking containers should not have defects related to smoothness, as well as various bevels in the form. Any cavities or waves will clearly indicate the poor quality of the dishes.

Good refractory glass can be easily checked against the established criteria. To do this, it is enough to bring the selected container to the light, the good material will be homogeneous in the sun, without any extraneous inclusions and bubbles.

For electric stoves, polished glass pans are best suited. If the cookware will be used on different cooking surfaces, including an oven and microwave, in addition to the saucepans you will need to buy an induction divider or adapter. With it, glass containers will become universal. As practice shows, thick glassware is more suitable for a gas stove, similar products can be found in the assortment of domestic manufacturers, foreign brands are more focused on electric stoves.

The dimensions and circumference of the bottom of the glass pans should correspond to the area of ​​the heating element on the stove.

If in the future you plan to use kitchenware for cooking in the oven, then before buying it is necessary to examine the information about the product to make sure that the pan can be operated in this way. Absolutely heat-resistant glass cookware has not yet been invented, so the compatibility and refractoriness of the proposed product should be considered first.

High-quality glass pans are actively used today for stewing, boiling, baking, heating food, preparing drinks and even baking. In the light of their versatility, it is necessary to distinguish certain rules regarding proper operation, which will extend the product life.

• If containers were purchased for cooking on a gas hob or stove, as well as for use in conjunction with electric cookers, putting the pan on an open fire is prohibited. For these purposes, you should always use a special adapter grid.
• Oval or rectangular saucepans are best used in ovens or microwave ovens, since round burners will not provide uniform heating of the container over the entire area. In addition, the glass has a low thermal conductivity, which greatly increases the time required for cooking. Uneven warming can not only spoil the food, but also lead to the fact that the container simply burst on the stove.
• Heat treatment of an empty glass container is prohibited.
• Regardless of the type of cooking surface available during cooking, the external walls of the pan must always be dry.
• To avoid sticking of food at the bottom, it is necessary to ensure that a small layer of fat or liquid is present below.
• If a thick dish is prepared, stir it regularly to ensure that the heat treatment process is uniform in all layers.
• If the recipe involves adding some amount of liquid to the prepared products, you first need to remove the pan from the heat and pour the liquid strictly in the center. This method will eliminate its contact with the hot walls of the container, thereby preventing the formation of cracks from a sharp temperature drop.
• A saucepan taken from a fire should not be placed on a wet or cold surface. This applies to the use of dishes in the microwave, oven or on any stove. As a stand, it is recommended to use a board or a special silicone substrate under the hot.
• The cooking process should take place over low heat, without sudden temperature fluctuations that can adversely affect the integrity of the glass.
• For mixing the ingredients, you must use spoons, skimmers or shovels made of silicone, plastic or wood. Metal objects are not recommended.
• Using glass pots, you need to fill the containers with products by no more than 60-70%.
• The handles at the heat-resistant cookware will be heated together with the entire container, therefore, in the course of cooking you need to additionally use kitchen tacks.
• It is forbidden to exploit containers even with minor defects, since the glass may become even more deformed and split from heating.
• Manufacturers usually mark their products with special icons. Such designations will help to understand the nuances of the operation of glass pans, as well as their compatibility with the plates.
• Care of dishes does not require the use of any specialized tools and compositions. Capacity after cooking or storing food can be washed by hand or in a dishwasher.

Review the glass pan in the next video.