Stewpan: what do you need, how does it differ from the pan and how to choose?

Kitchen utensils do not happen much. Its producers strive to modernize their products in order to speed up the cooking process and improve the quality of dishes.

The stewpan is a marvel of modern cuisine. Its tank allows you to increase the number of pledged products, and the material ensures their high quality and usefulness at the outlet. This multifunctional device is capable of replacing several types of kitchen equipment at once, since it is suitable for preparing practically any culinary masterpiece.

The stewpan received its name from the word sauté. In France, they call it cooking techniques. Its meaning is to fry the ingredients over high heat with a small amount of oil. To do this, they have to constantly mix, shaking and "tossing". In a skillet, this is obtained reliably, since nothing falls to the floor. And clean, without oil spray. In simple words, a stewpan is a symbiosis of pots and pans. It looks like a skillet or a deep pan. In the kit a lid is almost always attached to it.

And also must have a pen. It is quite long - from 10 to 30 cm and can be removable or soldered to the body. If it is one, then, as a rule, removable. This stewpan is convenient for cooking in the oven. But more often it has 2 pens.

The stewpan is made of thick, durable metal, which is why it has a rather impressive weight. On average, it is 1 kg. But there are models weighing up to 2.5 kg. Its cover can also be made of metal or heat-resistant glass. Metal flat cover can be used as a griddle. A characteristic feature of such dishes - the presence of straight, almost vertical sides up to 10 cm in contrast to a frying pan or pan.

Therefore, if you compare the same volume of the saucepan and pan, then the bottom of the saucepan will be wider, which increases the cooking area and facilitates the process. The bottom and sides of the dishes are very thick. Their thickness can reach 2 cm. However, it is this feature that favors the stew pan from other kitchen utensils, allowing to improve the quality of the cooked dish.

The stewpan is a versatile cookware. It is suitable for any kind of cooking. It is boiled and fried. However, in the first place it is used for extinguishing, steaming, salting and languishing. Thick walls of the tank heat up gradually, which ensures the same gradual increase in the temperature inside it and long-term heat retention.

These are favorable conditions for uniform heating of products, which contributes to their high-quality processing and preserves the taste. This allows vegetables, meat, fish to stew slowly in their own juice, not burning and retaining a maximum of vitamins and other nutrients.

Summarizing the above, we can conclude that the stewpot is an indispensable thing in the economy.Its "chip" is the method of cooking - all products in it are subjected to heat treatment evenly and gradually, as if being in a thermal vacuum, while retaining their useful qualities. This is achieved by the presence of:

• thick sides and bottom;
• significant height of the sides;
• uniform area without narrowing down;
• tight fitting cover.

Standard raw materials for the manufacture of stewpans - metal Use its different variations: cast iron, copper, aluminum, steel. Stainless steel stewpots are very convenient to use. They are light, with a thick or double bottom and thinner walls. Typically, these tanks are made with a lid of heat-resistant glass.

Stainless steel models quickly heat up, but do not keep the heat warm for much longer than other materials. In life the polished steel is especially convenient. It is protected from mechanical damage and is easily cleaned from dirt. It is worth noting that Steel products are of the highest class and are more expensive.

Metal stewpots are usually produced with non-stick coating, which is applied in 4-6 layers. It is safe for health and easy to clean. A special advantage of this material is the possibility of cooking without adding fat. The most common non-stick coating is teflon. Most items of dishes that need protection are covered with this material. It is important that the coating thickness is at least 20 microns. It is applied in several ways: for example, by spraying or rolling over. Preference is given to the second option, since it is more reliable.

In addition to Teflon, other materials are used as a non-stick substance. This group includes titanium, diamond, granite coating, models with a marble topcoat. In addition to the non-stick coating, there is an embossed pattern in high-quality products on the bottom.

Aluminum products have two significant advantages: ease and quick heating. But when choosing a saucepan made of aluminum, give preference to coated models. Pure aluminum raw materials have a porous structure, which greatly complicates the cleaning process. Copper stewpan has a high thermal conductivity, which is 10 times higher than aluminum and steel. Due to this, the process of cooking significantly accelerates, and nutrients do not have time to collapse. Other advantages of copper products include light weight and durability.

It is believed that food cooked in copper cookware has a special taste. Besides, copper exhibits antibacterial properties. Along with indisputable advantages, copper stewpots have their drawbacks. Copper is rapidly oxidized when interacting with acids, releasing toxic substances. In addition, it is very sensitive to moisture and mechanical stress. It does not tolerate aggressive detergents that damage its surface.

Given the negative characteristics of copper, stewpots from it are considered impractical and are rarely found. The most popular metal stewpan - cast iron. Despite its inconspicuous appearance, it is highly durable. Heats up quickly and retains heat for a long time - the perfect combination for a tasty and healthy dish. Contaminants from its surface are removed quickly and easily.

Among the shortcomings of cast iron can be distinguished by a large weight and oxidation in contact with acids. But there are also combined models consisting of 2, 4 and even 6 layers of metal. This ensures the strength of the case, protects against mechanical damage. The combination of aluminum with other metals is widespread. Aluminum is a good heat conductor. And its combination, for example, with steel increases its durability and durability.

In addition to metal, for the manufacture of a saucepan, use ceramics and glass.Ceramic models love for their aesthetic appearance. They are light, but in comparison with the cast-iron process of cooking in them is slower. Although the heat persists for quite some time. Glass models are made from heat-resistant glass. And they are designed for microwave ovens.

The material of the product handles is also important. If they are fixed, soldered to the hull, they are made from the same raw materials as the tank. The stewpans with removable handles are particularly convenient to use. They are easily placed in the oven. And stored more compactly. For a removable handle more often choose a material that is different from the case.

The shapes and sizes of the saucepan are varied. First of all, they can be deep and shallow. Small depth tanks are good for frying. High capacities are considered universal. In them it is possible to carry out any kind of processing. But first of all they are intended for cooking soups, boiling any liquid and stewing. The diameter of the stewpots also varies. starting from 16 cm and reaching 36 cm.

Your choice should depend on the purpose of the dishes. If you plan to cook in it separate components of dishes, for example, sauce, cream or just boil milk, a small saucepan with a diameter of up to 20 cm is quite suitable for you.

A large family for the preparation of main dishes is better to choose a larger tank. The shape of distinguished round, oval, rectangular and square saucepans. The round and oval stewpan is a classic of the genre. The round container is universal because it allows to produce almost all types of food processing: cooking, roasting, baking. Oval stewpan is best for stewing meat and vegetables. In rectangular containers, it is convenient to roast meat, as well as bake, fry or simmer.

As already mentioned, the stewpan is a combination of pots and pans. He combined the best of their qualities, significantly increasing their production characteristics. The saucepan borrowed a wide bottom from the pan and high walls from the pan. And combines the functions of both devices. If we talk about the differences, the saucepan is primarily distinguished by higher functionality compared to its prototypes. So, if the pan is intended mainly for frying, and the pan is for boiling and stewing, then the stew pan can fry, and boil, simmer and broil, bake.

His other difference from his fellows is the variety of forms. The pan and pan are mostly rounded. The pan, as can be seen from the previous chapter, has different configurations. Which also affects its properties.

The thick bottom and walls of the stew pan provide a different cooking technology than in a frying pan or pan. The pan is warming gradually, accumulates and retains heat. This allows the ingredients of the dish to undergo heat treatment evenly, without burning, without losing liquid. The dish is juicy with optimum readiness.

When cooking in a pan, the walls and bottom of which are much thinner, it is likely that the dish can be burnt. In the pan, the bottom is significantly smaller in diameter, and the products do not heat well. The fact that in a skillet, you can cook both in the oven and on the stove, and on the hob, as well as in microwave ovens.

Considering the fact that the stewpan skillfully copes with any kind of cooking, with its help you can cook any dishes. Its high sides allow you to boil milk without difficulty, boil sauces, boil pasta. If the volume of the container is sufficient, then it is easy to make soups and other first courses in a saucepan.

Due to the thick walls and bottom, as well as the ability to withstand high temperatures, the stewpan is used to extinguish vegetables, meat, fish. To do this, add a small amount of water to the container, make a bookmark of ingredients and tightly close the lid.

Heat is pumped, but does not evaporate, but accumulates inside such a cauldron. Meat and vegetables are well steamed, retaining moisture. At the exit, the dish is juicy, fragrant, soft and with the preservation of most vitamins.

And also with the help of the heat effect, in the skillet the ideal porridges, rice, stew are obtained. Any baking well rises, evenly baked. In a skillet with low sides, you can fry vegetables, fish, poultry, meat, including steaks. This dish is so universal that it is able to realize any culinary ideas.

The minus of stewpots is considered to be quite a lot of weight, especially if they are made of cast iron. In some models, manufacturers of which use poor-quality raw materials, non-stick coating may contain toxic substances. Perhaps these are all weighty flaws that are reproached by stewpans.

It has much more advantages:

• the ability to keep warm for a long time;
• universality of functions;
• high taste of the dish;
• preservation of useful components in the cooking process;
• food does not stick, does not stick to the bottom;
• the sheeting is not afraid of metal devices;
• thermostat in individual models facilitates the control of the cooking process;
• profitability - there is no need to buy a frying pan and pan, as the saucepan will replace them both;
• rational use of space in the kitchen;
• in the process of frying use a minimum of fat;
• cooking time is reduced;
• ease of care - the container is washed with a soft sponge and liquid detergent, aggressive compounds are not used, so as not to damage the coating;
• diverse design.

In order for the chosen product to serve you for many years, carefully approach its choice. First of all, decide what function your stew-pan should perform. How do you plan to cook in it: occasionally and specific compositions or daily to fry and soar large amounts of food in it. Based on the purpose, set the desired size: deep or shallow, large or small. Next, select the form.

When you have decided on its purpose and appearance, it's time to think about the material of your product. If you decide to purchase a stewpan, do not try to save. Choose a model from quality material. Otherwise, no thermal effect, uniform heating and delicious, high-quality dishes you will not see.

Be sure to pay attention to the presence of non-stick coating and its composition. It is better if it includes several layers, for example, ceramics - aluminum - teflon. It should not contain cadmium, lead and melamine. These are quite toxic substances that, when heated, are released from the coating and enter food. When choosing a saucepan, make sure that the model you choose matches the type of your stove. Some specimens are not intended for induction hobs.

An interesting option for you may be with a removable handle. This variation of the saucepan is ideal for the oven. And, of course, make sure that a cover is attached to the container. If it is made of heat-resistant glass with a metal rim, then this will not only ensure tightness when closing, but also provide an opportunity to control the cooking process.

The saucepan is becoming more and more densely used by modern housewives. And if earlier this utensil was a rarity, now it is a standard kitchen element that accelerates cooking. Most of the leading brands have in their arsenal several models of such utensils.Among them are several undisputed leaders.

Rondell is a German manufacturer specializing in the production of professional kitchenware, and more recently for the home. In his work uses aluminum and stainless steel. Production is based on innovative technologies.

Rondell Mocco & Latte Casserole The model is made of extruded aluminum. It has an internal titanium 3-layer and external non-stick coating, which facilitates maintenance. The diameter of the tank is 26 cm, the bottom is multi-layered - triple indented-melted, with microcells keeping the juiciness of the prepared dishes. Stewpan handles - cast, made of stainless steel with the addition of silicone. The cover is made of heat-resistant glass with a hole for steam.

BergHOFF is a Belgian company that develops both professional and home kitchen utensils. It is famous for its design developments. It is the perfect union of price and quality.

BergHOFF Moon Stewpan Body material - stainless steel. The bottom has a multilayer structure. The diameter of the tank is 28 cm, capacity - 4.2 l. The lid of the stewpan is made of the same material as the body, with a hole for the steam to come out, has two non-removable handles. Suitable for all types of plates.

Tefal is a world famous French brand. Known for making dishes with non-stick coating. It stands out for its innovative solutions and non-standard inventions.

Tefal Experience Casserole. The unique development of the company with the latest trends. The container and the lid of the stew pan are made of durable aluminum with internal titanium and external non-stick coating. The diameter is 26 cm. Applicable on all types of stoves, suitable for ovens. A feature of the model is the presence of a thermostat that allows you to adjust the temperature. It is limited to 230 ° C. This makes it possible to control the flow of heat and avoid overheating. Non-removable stainless steel handles.

The stewpan, without exaggeration, is simply an indispensable thing in the kitchen. This is indicated by the majority of users.

In the next video you will find a review of the Rondell Mocco & Latte RDA-286 stewpan.