How to choose a kitchen pan: types, from what makes enameled and stainless steel, the best and most harmless

Pan - a kind of kitchen utensils, without which it is hard to imagine cooking. She will need all the hosts, as the possibility of using the unlimited amount. But how to choose the pot, because the stores are a lot of different choices? That will help the information contained on.

For what purposes need a pan

Kitchen - a place in an apartment or a house, where there is always the smell of delicious food. Without pan is impossible to cook porridge, soup and other healthy dishes. It is used for cooking vegetables, cereals, stews and others of identical ingredients. If properly saucepan using a colander turns to a comfortable steamer. In a large capacity hostess can cook dumplings, ravioli, dumplings and gnocchi. These dough products will not stick to each other. After the meal this type of cookware is used for storing food in the refrigerator.

kinds of pans

Kitchen utensils market you can find a huge number of varieties of pots. Because very often choose the necessary dishes is extremely difficult. We particularly recommend to pay attention to the classification on the basis of the work and purpose. They are divided mainly on pressure cookers, steamers, pots and classic Kazanka. There are also other divisions in the saucepan for special purposes, but they are not as in demand as articulated above. Let each embodiment in more detail.

Kazan

A pot or cooking kettle used for oriental foods, for example, pilaf. This ware is characterized by thick walls. Choose this type of pots is necessary in view of the bottom of the species. Round the bottom is used for cooking over an open fire in the hearth.

Pan

This type will look like a traditional container deep rounded design. Classic pots equipped with small handles, which are represented by a form of "loop". Purpose of such utensils is in fire and cooking food. Made of different materials, it shows a different design.

Double boiler

The name speaks for itself - the capacity is used for the preparation of different dishes for a couple. This kind of dishwashing represented by several components which are mounted on each other. In the bottom of the container it is designed to collect fat and excess fluid, the top - for cooking.

What are the materials for pots

Many housewives before buying cookware set is quite natural question: what pot is better to buy - an enameled or stainless steel. Given manufacturing material, utensils for cooking food is divided into several types of steel, ceramics, aluminum, cast iron, heat-resistant glass and silicone. All variants have voiced their positive and negative sides. Let us consider the popular options in more detail.

aluminum

Utensils made of aluminum is very popular among today's cooks. The products are intended for cooking, stewing, roasting and steam cooking. Such models are represented in the stores products in different versions. Choose possible thickness of the walls and bottom of the required consumer functions design.

Pots made of thin aluminum sheet without an additional protective layer reacts with the salt, alkaline substances, as well as with acids. For this reason, they can not be used for cooking complex meals. These pans are ideal for boiling water, cooking eggs, simple vegetables (potatoes, carrots), pasta, dumplings and dumplings. The manufacturer does not recommend to store cooked food in them.

Qualitative tableware durable alloy grade 5 can be used for frying foods. It is characterized by a thick bottom and the walls, so it can be used for cooking stews, pilaf, stew. In most cases further coated with non-stick utensil coating which safeguard the food material from oxidation.

Cast iron

Cast iron is used for a long time for cooking a variety of ways, such as frying, longing, stewing and baking. Cast iron pan used in the oven, kiln Russian on cooking surfaces. The only condition to such methods - the lack of an unstable closure and handles to elevated temperatures.

The material has a natural non-stick capabilities. Such functions appear after the cast iron pores are filled with fat. Because before the first food preparation is necessary to properly prepare the pan: it is well greased fat layer. Also need to enter after each washing dishes.

A significant disadvantage of cast iron products is their weight. In view of its own weight and food, even a small saucepan can weigh more than 5-6 kg. These parameters do not contribute to its comfortable daily use. Another important factor - the risk of rust if left remnants of food products without an additional protective layer. Because iron is not used for pickling, salting, marinating and food storage.

glass

manufacturer uses a heat-proof glass for the manufacture of such pans. This cookware has earned his popularity with the advent of microwave ovens in use. At first they were used exclusively for heating and cooking in microwave ovens, but now the mistress employ them for ovens, hobs.

The material is characterized by strength, especially before high temperature exposure. Glass Supplies can also be used on a gas stove, but with the application of special flame deflector. Induction cookers, unfortunately, are not intended to trigger these types of pans.

Utensils made of heat-resistant glass is divided in purpose and design features. Glass pan endures impact acids, alkalis. Therefore it can be used for marinating fish, meat. It is often used for baking cakes, muffins, pies. After washing on it does not remain the smell of food.

Stainless Steel

Pan-stainless steel attracts looks noble brilliance, versatility, practicality. They can cook almost any food and products in different ways.

The material is not oxidized, it is durable, not afraid of water, mechanical and thermal influence.

Choose products made of stainless steel must be at the bottom.

• To extinguish and require roasting pan with bottom thicknesses greater than 4 millimeters.
• Thickened surface able to distribute the heat properly, to protect the food from burning.

Specially capsule bottoms have been designed for this type of dishes. They consist of a pair of components, each of which contains the various metal species.

For termoakkumulyatsii involving copper or aluminum parts.

To increase the structural strength added layer of carbon steel. Such approach allows to properly distribute heat across the surface, which greatly reduces the time for cooking.

No less important factor - the thickness of the walls.

• The most optimal setting for brewing ingredients - no less than 0.5 centimeters.
• For soups and fire - more than 1 millimeter.

The types of non-stick coating

To increase the life of the manufacturer applied to the inner part of the container a special protective layer. Non-stick coating saves food from sticking, and the pan - from the loss of the original features and appearance. Plates without such a surface is heated to the required temperature slowly but able to retain heat longer period. In most cases, cooking utensils equipped with Teflon, ceramic, marble and nonstick enamel. Marble layer contributes significantly to the value of the product because they are not so popular as the other three species. About them and talk in more detail below.

ceramic

Ceramic surface in pots ensures uniform distribution of heat throughout the container, whereby the foodstuffs amenable to heat treatment correctly. Ceramics characterized strength, but is sensitive to prolonged contact with water and temperature extremes. Incorrect care and maintenance of microcracks can be formed.

Teflon

This type of coverage is considered to be practical and relevant to today's cooks. In most cases, the thickness of the protective layer is about three millimeters. The disadvantage of coatings is their lack of resistance to mechanical damage. Scratches, chips and cracks adversely affect the function of non-stick layer. With Teflon coated pans are not used metal accessories. When preparing food toxic components can be released at high temperatures.

enamelled

Enamel and dishes coated with it needs special care and careful operation.

• During the washing of pots may not use hard brushes, abrasives.
• It is also not recommended to use emulated utensils for cooking at high temperature. This may lead to cracking and non-stick layer to corrosion.

Such a surface is applied to the iron and steel, it is extremely rare - aluminum products.

Dimensions and volume

pan size plays an important role in the selection. Today, manufacturers offer a choice of dishes from these categories:

• small (volume in the range 0.5-0.8 liters);
• mean (range 1.5-2.5 liters);
• great. They can accommodate up to 20 liters of fluid.

Especially popular is owned pans with a volume of up to three liters. They are used for daily cooking meat, poultry and vegetables. Capacity of 3-4 liters is most commonly used for cooking side dishes, soups. If the family consists of a large number of people, it is recommended to consider the utensils with a capacity ranging from 5 to 6 liters.

Standard diameter measured at the outer edges. In most cases, prefer the pans with the size of 10-30 centimeters.

Especially the form and the bottom

Select such products for the kitchen it is necessary, taking into account the purpose and hostess preferences. Form pots often presented around, but there are also square and oval oblong variation. Square containers are ideal for baking, oval - longing for poultry, meat, and the round - to extinguish the vegetable dishes, meatballs, meatballs.

For frying ingredients must choose a model with a bottom, the thickness of which is about 4 centimeters. Thus it is possible to avoid the sticking of ingredients to the container.

On the type plate

Today on the home appliances market offers a wide variety of plates. Some models operate on gas, others are connected to the power supply. Because in the process of choosing pans, pots is necessary to consider this fact. Not all varieties of dishes used for cooking food on induction stoves.

For gas cookers

Gas species do not require time-consuming choice of pan. For this unpretentious surface need to buy a bowl with a flat bottom, the other parameters are selected according to the wishes cook.

for induction

This type of plate needs special cookware. Induction pan equipped with a profile plate. It closes the loop. Today you can also buy a special adapter that is installed on the stove. This accessory opens up unlimited possibilities for the acquisition of unique pots or with an unusual design.

Varieties lid and handles

Proper cover forms a closed container. This can significantly reduce the cooking time, to avoid the evaporation of the liquid. Because the shape and size of the accessory must fully comply with kitchen utensils. In most cases the cover are made of glass, steel, ceramics, wood. The most environmentally friendly and harmless wooden considered.

Current models of dishes offer a practical option - removable handle. This is especially true for the hosts that use a single pot for the oven and the cooking surface. The most relevant materials for pens considered metal, cast iron, ceramics, and Bakelite.

What is the average cost of high-quality pots

The price of cookware depends on the brand, which released it. In most cases, a good and high-quality pan is realized with the value of 1500 rubles. A set of several components may be purchased for 20000-50000 rubles, depending on the number of items.

How to choose a harmless and safe pan for kitchen

Almost every woman thinks of what are considered the best pots and harmless. Considered safe materials that do not emit harmful substances at high temperatures. The most optimal variants - iron, glass, stainless steel with a special non-stick coating. Proper use and storage are capable of for a long time to maintain a beautiful appearance, functionality and safety of the vessel.

What you need to have a pan in the kitchen

In every kitchen should be a set of dishes, which consists of pots of different sizes. Large capacity with a capacity of about 5 liters of perfectly used for cooking soup, compote. Average of 4 liters is used for first and second courses for a family of 3-4 households.

Thick-walled pan for 1-2 liters is ideal for cooking porridge. They heat is distributed evenly, and barley does not stick to the surface of the container. They are also used to garnish, cooking eggs. Fans of Oriental cuisine have to consider buying Kazanka. In a private house will also be relevant in the large capacity of 10 liters to make jams, preserves, lecho.

Can I use the pan in the microwave and cleaned in the dishwasher

Not all materials are suitable for use in microwave ovens and dishwashers. For heating food in a microwave oven may use glass pans.

If the apartment has a dishwasher, we recommend to prefer stainless steel saucepans, heat-resistant glass, ceramics. It is forbidden to wash this way, cast iron and aluminum products, as they can not endure the action of aggressive abrasives.

Useful tips for cooking in a pan on it and care

Recommendations to the care of kitchen utensils include:

1. Steel cookware does not like salty solution, because quite simply rub all sides of the container, after washing to remove salts;
2. Use a wooden or silicone accessories on non-stick surfaces. They are not able to deform the layer;
3. Pottery is cleaned by hand without abrasive detergents;
4. Aluminum containers must not be cleaned with a brush or brushes;
5. To return light from aluminum pan used vinegar, apple and potato peel. Such components must be cleaned boil utensils;
6. Remove black on aluminum possible using whey or cucumber brine. The liquid should be left inside the dishes for three hours;
7. Glass and iron can be cleaned with traditional methods. For this purpose liter of tap liquid and a teaspoon of vinegar, as well as common salt;
8. After each washing is necessary to remove all residual water droplets with a soft towel;
9. Ceramic and glass products are stored separately from other types of cookware;
10. Before using an enamel pan, it must be tempered. This will protect the surface from cracking. For this purpose, ordinary water and salt (for one liter of liquid two tablespoons of salt). The mixture was brought to a boil;
11. Never add cold liquid into a heated utensils. Since this will lead to cracking the enamel.

Top producers of the best pots

In the process of selection of kitchen utensils it is recommended to pay attention to the quality and brand of the manufacturer. These companies are present on the market a long time, because proven exceptionally good side. The rating of manufacturers of the best pots included «Berghoff» (Belgium), «Lessner» (Great Britain), «Rondell» (Germany), «Tefal» (France). Also enjoy «Bekker» popular, «Taller», «Vitess», «Frubest» and «JARKO».

These brands offer a huge selection of cooking utensils. They can be found universal pans for all types of plates, unique model based design, manufacturing material, the presence of additional accessories.

The above information will help you choose the right dish to perform high-quality features without losing the original appearance.

VIDEO: How to choose the right pots for the kitchen.