Types of pots, the nuances of choice and use

Today the saucepan is one of the indispensable elements of dishes for any kitchen. It is used for boiling, stewing and even frying food. This article will discuss the most popular types of saucepans, the nuances of their choice and use at home.

The saucepan is a kind of container for cooking (boiling, frying and stewing) food. Unlike their predecessors (pots), pots usually have two handles, as well as a removable and tight-fitting lid.

The pots have long become an indispensable tool for cooking in kitchens, and with a variety of cooking methods and forms, their variety has expanded. Below will be considered the most popular types of pots.

• Kazan A common type of saucepans used for cooking pilaf and cereal porridges. This variant is thicker, but not square, but rather a semicircular shape. Due to this form, food can simply languish for a considerable time, without overdone or burn. As a rule, it is cast iron that is used for the manufacture of a cauldron - only it can provide the necessary wall thickness.

• Double boiler. The peculiarity of cooking in a double boiler is that the food does not have direct access to water or fire, but is heated exclusively by water vapor. Such food is considered to be very useful, and vegetables cooked in steamers remain more juicy and retain all the nutrients. If we consider the design of such pans, then there should always be several levels at once. The lowest level is filled with ordinary water to create steam; food is located on the upper levels.

• Milk cooker. This type of saucepan is used exclusively for boiling milk. This is usually a very small square or elongated saucepan made of stainless steel or aluminum. Such pans are equipped with only one extended or "lowered" handle for easy pouring of milk into other containers.

• Fryer. A kind of electronic pan, which is often used in restaurants and cafes for fast cooking potatoes and vegetables. The principle of such a pan is that the food is fried in heated oil or fat. Most often this way they cook french fries. The peculiarity of such food is in high oil content.

• Plain pan. The most common option for cooking a variety of foods. Such pans have two handles, a glass or metal lid. For the manufacture of such pans can be used a variety of materials, which will be discussed below.

Today there are several types of pots depending on the material of their manufacture, the presence and type of coating, as well as the scope of use.

It is considered a common option among hostesses who prefer not only tasty, but also the most healthy food. In addition to technical qualities, enameled pans are often made in the original and beautiful design, which captivates many housewives.

Because of the thin coating, this pan is very light, it heats up quickly, but is strong enough to withstand high temperatures for a considerable time. Also in these pots it is preferable to store soups, porridges and other food, since enamel has a protective function and does not allow metal salts to oxidize and spoil food.

But enamel has never been distinguished by high strength characteristics, and therefore such a saucepan should be treated carefully - no falls, use of metal scoops and knives. All this removes a layer of enamel, which is then impossible to restore. The same applies to the use of aggressive detergents and cleaning products and acid solutions.

Such pans are characterized by the appearance of “gaps” (places of complete thinning of the enamel layer), after which such dishes would be harmful to use. Enameled pans are ideal for cooking soups, side dishes and stewed fruit, but for food that requires prolonged heat treatment (such as jam or syrups) is not suitable.

Today there are two ways to cover pots with enamel - by spraying and dipping method. The fact is that models with spraying serve much less, and the protective layer of enamel on them becomes thinner very quickly. To determine the method of applying enamel, it is enough to examine the outside of the pan and find the attachment points for the handles.

Gaps in this place suggest that the enamel was sprayed. Note the color of the enamel inside the pan. If outside it can be completely different, then only strictly defined neutral colors are allowed inside: black, white, cream, pale blue or blue. The fact is that the enamel of any other color is toxic and will cause irreparable harm to your health.

A common variant of pots, which they prefer to use in eatery, canteens, as well as places for cooking for many people. Any metal utensils, including aluminum, heats up remarkably. In addition, it weighs little and is inexpensive. But from frequent heating aluminum containers are deformed, change shape, and also darken.

Besides, Aluminum is not indifferent to alkalis and acids with which it can react. Because of this, the taste of the food itself changes, and heavy metals accumulate in the human body, which over time can cause serious illnesses.

Aluminum pots are most often used to make pasta, ravioli, boil eggs, boil milk. It is not recommended to use them for the preparation of dietary food, multi-stage dishes, as well as all products with high acidity. When choosing an aluminum pan, you should pay close attention to only two things: the thickness of the walls and the bottom, as well as its evenness.

The bottom should be at least 3 millimeters thick, and the walls should be at least 1.5-2 millimeters. You can also choose options with a good and tight-fitting lid and screwed, not welded handles.

It is considered one of the least popular options among modern hostesses, valued for durability and ease of courtship. Almost all housewives consider cast iron to be the most durable material for making kitchenware. In addition, he is not afraid of any scratches or damage to metal objects. The individual advantage of cast iron pots is natural non-stick coatingwhich is formed after soaking the iron with oil. Moreover, cast-iron cookware cools very slowly, and therefore can keep food warm for a long time.

But cast-iron kitchen utensils are very heavy, which makes it impossible to wash them in dishwashers. In addition, cast iron has a poor thermal conductivity, so it heats up for a very long time. Despite its durability, rust, which appears from water or long-term storage of vegetables, is characteristic of cast iron cookware.

High-quality cast iron is quite easy to distinguish from low-quality.. It is enough to pay attention to the color and porosity of the pan. If you have a smooth and light cast-iron casserole of a light shade before you, be sure that it will serve for a very short time. The richer the black color of the pan and the heavier it is, the better. The highest quality models of cast iron pans will weigh at least 3.5 kg with a volume of 3 liters.

A popular option for cooking vegetable dishes using a large amount of spices and a minimum amount of oil. Such dishes heat up extremely quickly, while for heating and frying food almost no oil is required - the surface provides a perfect glide of food along the bottom of the pan and prevents it from burning.

As a rule, the Teflon coating is very quickly thinned or damaged, after which such a pan will be unsuitable for use. After thinning the Teflon coating, all food will gradually be saturated with carcinogenic gases, which lead to the development of cardiovascular diseases.

Pans with such a coating, at best, will last you no more than a year, after which the dishes will have to be changed. Most often, pans with Teflon coating are used to prepare healthy food. Teflon allows you to prepare well for vegetables, not allowing them to burn or lose the rich taste. When choosing such devices, first of all, you should pay attention to the multi-layer coating - the thicker it is, the longer the dishes will last. As a rule, the number of layers is indicated on the package.

Another version of kitchen utensils. It does not enter into any reactions with oxygen or with food when thinning its walls. It perfectly keeps the temperature, besides, it tolerates cold, so that it can safely store food in refrigerators. When frying in these pots, food does not burn, although it does not have a non-stick layer.

But such pots weigh a lot, and are also unlikely to withstand falling onto tiles or tiles. Scratches often remain on ceramics, due to the large number of which may be complicated by cooking food in them in the future. In addition to the fact that pottery dishes cost much more than all the other options, you will need a flame splitter to use ceramic pans on gas stoves.

Avoid sudden temperature changes when using ceramic pans. So, it is better not to put the heated ceramics in the freezer, but you should let the cold ceramic pan that you just brought from the balcony stand at room temperature.

The fact is that, due to temperature fluctuations, pottery cracks and breaks. Also, the formation of chips is possible if all the water from the tank boils as a result of cooking, and you do not add more. As for the choice of ceramic pans, here it is worth paying attention only to the weight and thickness of the model. A quality ceramic pot should have a wall thickness. at least 4 millimeters, and weigh at least 2 kg with a three-liter volume.

Glass differs from other pans in a variety of execution, and also in a pleasant appearance. Glassware is inexpensive and beautiful, after cooking it, do not hesitate, you can immediately submit to the table, as it looks harmonious with all appliances and dishes. Glassware does not rust, the food in it does not stick and does not deteriorate.

Glass is absolutely safe and does not emit any harmful substances during thermal processing. It is easy to wash glass due to a smooth covering, it is also possible washing in the dishwasher. The glass is resistant to temperatures, retains heat for a long time and does not deteriorate due to storage in cold.

But for such a pot also requires a fire divider or partition (as in ovens). It is poorly resistant to drops and pressure, mini-scratches from cutlery and even food are left on the glass. Also, the glass does not tolerate temperature fluctuations and can simply crack. Glass pots ideal for cooking soups, side dishes and decoctions, cereals.

However, when frying and stewing this material is better not to use. Due to prolonged temperature exposure, the glass darkens and becomes brittle. A characteristic feature of poor-quality glassware is the presence of multiple air bubbles, which in the future, if improperly used, pans can cause cracks and chips. Also, make sure that the glass is transparent and slightly bluish - this color indicates quality and durability.

A popular version of the dishes on the market today, which is available in every hardware store. It is stainless steel utensils that professional chefs prefer to use in preparing their kitchen masterpieces. Stainless steel has unique strength characteristics - it is impact resistant, not afraid of scratches or falls, it can serve for 5 years or more. Also, this dish evenly distributes heat throughout the body. It is very easy to clean, because it tolerates aggressive means.

Cons of stainless steel dishes - a significant cost, low thermal conductivity. In addition, on stainless steel, stains form over time that cannot be removed. Stainless steel darkens with time and loses shine.

Such dishes are suitable for any method of cooking, however, it is best of all to show itself in the stewing and cooking of vegetables, meat and cereals. When choosing stainless steel pans, you should pay attention to the following parameters indicated on the bottom of the dish.

• Usually the following numbers are indicated there: 18/10, 08/13, 12/13. The first speaks about the chromium share in the alloy, the second about the nickel content. As a rule, the higher the value of the first digit, the better the purchased dishes will be. The best ratio is 18/10 - this is me medical steel.
• Also pay attention to the wall and bottom thickness. The walls should be no thinner than 0.5 millimeter, and the bottom should be at least 3 mm. Consider that the more these values ​​are, the better the food will warm up and the more evenly heat and heat will be distributed in the dishes. The ideal option for cooking healthy food would be to buy a stainless steel pan with double or triple walls.

Also one of the options for tableware for professional use. It has an amazing thermal conductivity, which allows you to cook any kind of food very quickly: from thorough frying to delicate temperature food processing without the risk of burning. In addition, copper is actually safe for health, as it does not emit any harmful substances during the heating process.

Especially valuable is chased models of copper pans. It is believed that this increases the life of the pan several times.

Copper utensils are extremely heavy, which can cause problems in the process of washing. It is much more expensive than other metal, glass and even some ceramic models. In addition to this, copper itself also needs constant care - without regular rubbing, it will lose a pleasant appearance and also become rough. In addition, all scratches and dents are perfectly visible on copper, as it relates to soft metals.

Copper cookware is suitable for any use - from cooking to stewing and frying.But best of all she copes with vegetable food thanks to technology of the sparing fire. According to reviews, the choice of copper utensils must first pay attention to weight.

Depending on the purpose of the dishes, the hostesses choose pans with a certain volume and size.

• Universal models. As a rule, these are cast iron, teflon or aluminum pans with a volume of 3 liters. These parameters are enough for cooking soups, stewed fruit and side dishes for a large family.
• Models for a large family. The volume of such pots is calculated at the rate of 1 liter per family member. Thus, a 4-liter saucepan relies on a family of 4 (if it comes to cereals, jams, soups and drinks). For housewives who prefer to cook food for several days ahead at once, the pots should be larger - up to 10 liters.
• Small models for vegetables and eggs, side dishes. These are usually small metal or ceramic pots with a volume of 1 to 2 liters. Such pots should not be large in size, as they are used to prepare snacks, not main dishes.

When choosing the size of the pan one of the important parameters is also the diameter. For example, for dishes up to 2 liters, the ideal diameter should be no more than 18-20 centimeters.

For medium pans - no more than 25 centimeters. With special attention it is worth picking up pots, if you are going to use them in ovens, steamers or ovens - make sure that the model fits in size to the cooking place. It is best to acquire several pans of different sizes at once, but from different materials.

Unfortunately, due to the nature of some materials, the design of pans is limited. Besides, professional chefs give preference to high-quality rather than beautiful cookware. There are round, square, oval, and semi-circular pans. Each of these options is used to prepare a specific food.

Color decoration of dishes is possible only in enamelled and aluminum models, as well as in stainless steel pots. Especially popular in recent years are enameled pans in the style of Provence with the image of flowers and plants. As for the metal options, then manufacturers prefer monochrome painting the outer walls of the pan.

The most popular shades are red, blue, white and green. Glass pans can also boast a different color design, but the drawings should be applied on transparent glass.

Before buying any saucepan, you should carefully consider its inspection for defects. Regardless of what material the models consist of, should choose the pan with thicker walls and bottom. This is a pledge of long service dishes. Also note the number of layers of non-stick coating. Take a look at the pan handles - for high-quality and durable models, they should be screwed and not welded.

Be sure to check the model for chips, cracks or bubbles (in glass models), also check the evenness of the coating, the bottom, the presence of scuffs. Different types of food are suitable for different pans.Glass and ceramic pots are more suitable for cooking vegetables, and metal models are suitable for cooking or frying meat. Do not forget to buy at least one small stainless steel saucepan for making porridge and sauces.

Each material of which pans are made needs care. If the same stainless steel is not afraid of sharp and heavy objects, then copper ware can suffer greatly from them. Also, do not forget about regular routine inspection and cleaning of pots, so you can identify some problem at an early stage, as well as extend the life of the product.

Regardless of the material of manufacture and coating of dishes Do not get involved in the use of aggressive detergents to clean it.

How to choose the right pot, see the next video.