Hostess appreciate the dishes are universal and do not cause trouble to care for. To this casserole are - can and meat stew, and fry patties.
It is used instead of several types of dishes simultaneously.
To understand what a saucepan, imagine the dishes with high and thick walls. It is made of several layers of metal, which increases the strength, facilitates uniform heating of the temperature and retention. Due to this, as well as a thick bottom layer of non-stick and dishes do not burn, and preserve juiciness. The main purpose utensils - stewing in its own juice or broth, it has one, usually two handles, looks like a frying pan. What is the difference between a skillet and pan becomes clear when he falls into the hands: it is heavier pans, found items weighing up to 5 kg.
It can act as a pan, pot, frying pan with high sides.
Content
- 1 Pros and cons of saucepans
- 2 What can be cooked in a skillet
- 3 Is it possible to fry in a skillet
- 4 How to choose a quality sotejnik
- 5 What is different from the pot or pan
- 6 What can replace a saucepan
- 7 Hersteller saucepans
- 8 VIDEO: Overview sauté pan Rondell Mocco & Latte RDA-286.
Pros and cons of saucepans
The popularity of hybrid bring his strengths.
- It allows you to cook with little or no use of oil.
- The cooking time is reduced, then more will save useful properties of the products.
- Longer retains heat and flavor.
The word "stew-pan" from French means "jump, jump" - it refers to a food cooking technology.
The disadvantages are a lot of weight, especially in Chugunkov. Also, this roaster is not convenient in the preparation of scrambled eggs, pancakes and other dishes that are important low bumpers.
What can be cooked in a skillet
The most common amount of 0.5 to 3 liters, which allows you to make a variety of dishes: soups, cereals, sauces, stews, fried, that is almost all that can be done in a saucepan and a frying pan.
French deep fried foods (mushroom, meat, vegetables, fish) over high heat with a few drops of vegetable oil.
utensils The name comes from the French "cell". Cell - is a way of cooking, in which the pieces of vegetables should be roasted at high temperature, flip them thus necessary via popping without the use of vanes or fork. Domestic Alternative French cuisine - meat and vegetable stew, and most often they are prepared without observing the basic rules of the French - toss. But the dish is prepared quickly and get juicy.
Due to the presence of high walls in sotejniki products can easily turn, shake, and be assured that they will fall on the floor.
Braising - a process for which a thick-walled cookware is ideal. Pre-marinated meat turns tender and fragrant, besides prepared quickly. Braised lamb like even those who believe the meat specific tastes. This result, in a skillet, do not get in a frying pan as a dish better preserves and juice due to the heat capacity of the body makes the softer components. For example, fresh cabbage requires a special approach to cooking: over high heat, it quickly undercooked and bitter, on low - turns pale and is preparing for a long time. However, in a skillet cabbage with minced get quick and tasty.
In France, this technology is used for cooking the golden appearance, fried crust.
Is it possible to fry in a skillet
This is useful utensils for cooking meat, vegetables, fish, burgers and more. It can also be used instead of the deep fryer, but with a large diameter to be significant oil consumption.
Note! For crust cook should be in an open bowl, closed products start to stew.
Wider functional sauté pan. It is used to saute, stewing, boiling and frying food.
Such utensils are not convenient for pancakes, as high walls impede turning. For any other culinary delights, it is applicable, including cooked in the oven cast iron, aluminum or stainless steel cookware is useful instead of specially designed. Its high walls preserve the taste and get rid of splashing boiling oil, the top can be closed with foil.
Important! For use in the oven it is important to have the dishes with removable or metal handles. Also, when buying look at the markings whether such use is permitted.
Saucepan larger pans by weight due to the presence of wide and tall walls and the major bottom.
How to choose a quality sotejnik
Material dishes - the first thing you should pay attention.
Cast iron is considered to be universal, but it has a significant drawback - it is a porous metal. On the one hand, the porosity increases the heat capacity, therefore, food boil evenly and remains hot. On the other hand, on the inner surface of the pores become clogged with fat, which enters the liquid food during cooking. For this reason, cast iron products worth buying with internal protection only.
Cast iron is heavy sauté pan.
Aluminum is also used in the manufacture of kitchen utensils. The material is not expensive, lightweight, heats up quickly. Stamped metal is more suitable for cooking soup, simmer a small amount of liquid in it will not work. Molded - porous as cast iron, and therefore requires special processing within.
Aluminum saucepan is lightweight and easily heated.
Stainless steel is easy to clean, does not oxidize and is suitable for longing. But its main drawback - uneven heating, so frying without oil is not possible, since the food will stick to the bottom.
The most popular multi-layer steel and cast aluminum with a protective paint.
Products are not deformed by mechanical stress and easily washed from fat residues.
Non-stick coating inner surface allows you to cook without using oil and facilitates maintenance. It is applied by spraying or by rolling stratified, the second embodiment is preferable. Due to this layer wall thickness is slightly increased, on average 20 microns. The number of layers and a total thickness can be found on the product label, the higher the value, the longer it will remain.
For quality dishes should be applied to many layers of non-stick coating.
Distributed following nonstick coatings.
- Ceramic recognized as the most secure, it will last many years, subject to the ordinary rules of operation. Dishes with such protection does not like changes in temperature, therefore at cooking frozen meat is not used and is not put in a preheated oven. Also such frypot not drop so as not to damage the protective layer. Ceramic surface perfectly smooth, resembling a rock touch, it can be any color.
- Teflon - chemical composition, which is treated with the bottom wall and utensils. A disadvantage of this protective film in its susceptibility to scratching metal spoons and vanes. In order not to doubt the safety of Teflon, to purchase products worth at trusted manufacturers that provide certificates.
- Marble and granite are added to PTFE, increase the service life of the composition. Due to the inner surface of the stone powder becomes less susceptible to scratches on the metal.
- Titanium impurity - a guarantee of long-term purchase. It does not harm the health, improves the thermal conductivity of the product and absolutely indifferent to Metal cutlery.
- composite processing and the enamel is also found. The first is not oxidized even at a high temperature, it is characterized by high resistance to wear. The second well is not subject to oxidation but also more fragile.
Before you choose a saucepan, decide what it needs and what dishes are planning to cook in it.
The diameter and height of the wall. Sotejniki characterized primarily large wall height - up to 11-13 cm, an average of 7 cm. The thickness of the bottom with about 6 mm.
When choosing also without significance diameter are models from 12 to 30 cm. The most common diameter of 24 cm.
It is necessary before purchasing to make sure what kinds of plates used product.
Additional Information. The diameter of the bottom should be slightly greater than or equal to the size of the hotplate electric stove. From this uniform heating it depends.
The form. Traditionally round, but it is like an oval and square utyatnitsu. The shape does not affect the properties of the dishes, so not essential.
Sotejnik considered universal kitchen utensils, used for extinguishing, longing and saute foods.
Type of handles and lid. Almost all models have a complete glass or metal lid, without it can not be prolonged languor and maintaining the temperature. The cap should have an opening for the steam, a good fit around the entire circumference. To fit using pads of rubber or silicone, as compared to a metal piping, soft material gets thicker.
Due to the presence of high upstands food cooked in a skillet, obtained juicy and uniformly heated.
longing for Ware has one or two removable, or whole body to handle. Both at the same time can be short rounded or one of them will be long. Long lets you mix the ingredients by tossing and short complements it when the model is heavy. As a material used for making the following.
- Bakelite - durable fireproof plastic, but the dishes in the oven is not recommended to be put.
- Metal without insulation is suitable for cooking in the oven. Using tack in this case necessary. The material used is the same, from which the body is made. Metal tongs topped plastic suitable for cooking on the stove, since almost no heat.
The handle should be worn as the easy and withdraw.
What is different from the pot or pan
Sauté pan can be called hybrid pans and pots, but in contrast to the "parent" has the following features.
- It has a wider range of applications, in addition to frying and cooking, ideal for passirovki and fire.
- He has a deep and thick, thus improving its properties. The dishes are prepared quickly, so keep the benefit.
- Due to the height of the walls allows the contents by flip flip.
- It has one long arm, two short or combined.
- It is equipped with temperature sensors.
- When turning the contents during the toss, possible spillage.
- It is possible to cook in the oven, glass models are designed for the microwave.
It does not require large amounts of oil during cooking. The result is a healthy food.
This hybrid is more practical than pots and pans, so those who already have it quite often forget about the rest of the kitchen utensils.
What can replace a saucepan
When the owner knows what metal a saucepan and what it is, but does not have a utensil, it can take advantage of the Kazanka. He, too, has thick walls, so the taste of the dish will not be affected. However, the deeper the cauldron, so pre-fry will be difficult to have the same side Kazankov extended upward, so the bottom of the small diameter.
Products undergo a slow process because of the thick bottom, so the dishes are much more fragrant and tastier.
Also, the replacement can be Roaster - thick-walled glassware elongated shape into which a poultry carcass as a whole. The upper part of such utensils sometimes represents a metal pan which can be placed in an oven and to an open flame.
Sauté pan is used as a frying pan, and low, that is, saving space.
The Arab countries have similar dishes, preserves the juiciness of products - Tajin. The basic difference in the high conical cap with a hole at the top. Thanks to its special form, condensation drips and runs inside, clogging the small hole between her and the body, so the food absorbs all the flavors of the ingredients.
If you want to buy high-quality stewing pan, which is not subject to deformation, it is necessary to carefully read the alloy from which it is made and the manufacturer.
Hersteller saucepans
Any purchase better to do on the reviews and recommendations, so first of all consider the proposals of leading producers.
De Buyer - French devised a way to fry "cell", deserved the first in the ranking. They offer a wide choice of models and affordable prices from 2 thousand rubles, but there is the price, which is not every woman can afford - about 30 thousand rubles. For this reason, most of the utensils used by professionals.
When creating saucepans innovative technologies are used.
MACO - financially more accessible, used in households and in the professional activity. Chinese manufacturer appeared on the domestic market of about 10 years ago, therefore, already has many fans. Liter stainless steel sauté pan of this brand would cost about 1000 rubles.
They stand out against other utensils ergonomics and a large selection of colors and shapes.
Pintinox - brand from Italy, which specializes in high-quality steel cookware. Prices of broiler 20 cm in diameter fluctuate around 2-3 thousand rubles.
Casserole made of materials that pose no harm to health.
Crockery Biol native of Ukraine - a worthy alternative to European brands. The manufacturer offers a range and low-end segment. For example, the container diameter 22-26 cm with non-stick coating is from 1500 to 2400 rubles.
By purchasing a sauté pan with a removable handle, it is possible to prepare not only at the plate, but also in the oven.
Hardly a housewife, which is like washing the dishes, especially when you need something to pre-fry and spoil too much. For those who want to minimize the hassle, fit a saucepan. Today the market offers a variety of options for the price, shape, size, color, and so on. So it remains only to choose and make sure that the indispensability of such utensils in the kitchen.
