Which company is better than stainless steel pots?

Every few years the housewives update their kitchen utensils, including pans. At the moment, manufacturers offer such a wide range of these products, which is easy to get confused: which firm is better than stainless steel pots? Or can it depart from the classics and buy glass? Yes, and how to choose this very pot?

Everyone knows that the taste of the cooked food, its safety for health, cooking time and much more directly depends on what it was cooked. In order to buy the right dishes, you need to equip yourself with knowledge in this area. Our article will help you in this to the full.

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How to choose a saucepan? Criteria for choosing

When you come to the store for a new "kitchen helper" you need to be guided not only by the beauty of the flowers on the sides of the pan, but also by the characteristics of the material from which it is made. And also pay a lot of attention to other important aspects. It is about them that will be discussed later.

Type of plate

When buying first of all, proceed from what you have a cooker or hob:

• For a gas cooker all types of pans, except glass and ceramic ones, are suitable.
• For electric - everything is suitable, except for aluminum pans.
• For glass ceramic hob - steel, glass and other types of pots, except cast iron. The main thing is that their bottom should be perfectly even and round, with a thickness of at least 3 mm.
• For induction cookers - pots with a thick steel bottom.
  

Volume of

Be sure to consider the volume you need before deciding which pots are best - enamelled or stainless:

• If you cook soups, side dishes and compotes for a large family, then it should be a pan of 3 or more liters.
• For potatoes, sauces and vegetables a smaller capacity will be used.
• And if you need to boil milk for your baby, then it's enough to buy a small aluminum scoop.

Scope of use

Decide on the purpose for which you buy a pan to understand for yourself which pots are better - enameled or stainless, or can be cast iron or glass:

• For long-term extinguishing, a cast-iron pan is best suited.
• For baking in the oven - ceramic.
• If you prefer to cook dishes with a minimum of oil, then your option is a Teflon coated pan.

Important! It is worth noting that it is irrational to buy a set of pots. It is better to take several products from different materials.

As you can see, there is a lot of options for such dishes. And in order to make the right choice, we must first thoroughly study all kinds of pots, their pros and cons.

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Stainless steel saucepan

Now the market is saturated with all kinds of stainless steel pots. They attract us with the brilliance of steel, stylish transparent covers. The famous chefs in cooking programs prepare their masterpieces in them, and not in enamel pots with poppies on their sides.

Advantages:

• These products do not emit harmful substances, therefore they are considered highly ecological.
• In them you can cook and stew anything. It is possible and fry, but with this function the pots cope slightly worse.
• Easily laundered after cooking and are not afraid of contact with metal cutlery( scoops, spoons).
• Because of the shiny walls, these pans give less heat to the outside environment and keep the food hot longer.
• When used, these pans do not deform and do not react to temperature changes.
• If the saucepan is made qualitatively, then the food in it warms up evenly and does not burn.
• Suitable for all kinds of plates.

Disadvantages:

• In these saucepans, food can not be stored for a long time.
• It is not recommended to clean stainless instruments with abrasive agents, otherwise scratches will appear on the surface.

Important! Even if you carefully clean such pans, over time the glitter will become dull anyway.

• On the walls of stainless steel pots, indelible dark spots from strong saline solutions may appear.
• It is worthwhile to carefully monitor the level of liquid in the dish being prepared. If the water boils and the pan overheats, there will be yellow spots, which are very hard to get rid of.
• It is not recommended to use such pots for cooking in ovens.
• For many, a significant disadvantage of such utensils is their high cost.

How to choose a stainless steel saucepan?

If you have weighed all the pros and cons and decided to buy a stainless steel, then you must know how to choose a saucepan.

Parameters and appearance

Going for a new saucepan, do not be lazy to take with you the usual ruler. To understand which company is better than stainless steel pans, do the following:

• When inspecting the product, measure the walls. They should not be thinner than 0.5 mm.
• Surface must be smooth and shiny.
• Use a ruler to measure the thickness of the bottom. It can not be less than 3 mm.

Important! The thicker the bottom of the pan, the better.

• Ideally, the bottom of the dishes should be triple: between the layers began to put a layer of aluminum, bronze or copper. This ensures uniform heating. So the food will not burn.
• There may be a seam between the walls and the bottom. Look closely at the subject of the gap. In no case should it not be.

Marking

Find the steel label to understand which firm is better than stainless steel pans. As a rule, it is placed on the bottom of the product or on the packaging. The number of markings indicates the ratio of chromium and nickel in the metal alloy. The best medical steel is considered to be 18/10.There may be signs 08/13, 12/13 or 12/18, but they are not the best indicators.

Handles and a pan cover:

• It is worth looking at the handles of the product. They should be firmly bolted to the walls and not unsteady.

Important! It is very convenient if the handles are covered with heat-resistant silicone.

• The cover must fit snugly against the sides and have a hole for the steam outlet.

Brand

Pay attention to the manufacturer of the pot. Good manufacturers are:

• Tefal;
• Calve;
• Berghoff;
• Kaiserhoff;
• Rondoll;
• Vinzer;
• Solinger.

Products of these brands are produced in Europe.

From domestic praise TM "Katyusha", TM "Gourmet".

Important! Try to buy a saucepan not in the market, as Chinese counterfeits are often found on which the marking does not correspond to reality. It is better to buy utensils in a specialized store or on the official website of the manufacturer.

Taking into account all the recommendations, knowing how to choose a stainless steel saucepan and which firm is better, you can buy yourself a stainless steel assistant for many years.

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Enamelled pans

Enamelled pans make up quite a lot of competition for other types of similar products. They have long and firmly settled in our kitchens since Soviet times. And till now on the shelves of shops enamelled pots impress our imagination with a variety of colors and drawings. Of course, it's up to you to decide which pots are better: enameled or stainless. But if you prefer a saucepan with cute cornflowers on the sides, then see the pros and cons of this dish.

Advantages:

• Spectacular and cute appearance. Enameled pans can be selected for any interior of the kitchen. They look nice when served on the table.
• They can cook any dish - soups, cereals, side dishes. Enamel is neutral to all types of food, acids, salt, and does not emit harmful substances during cooking.
• They can store food, so these pans can be classified as environmentally friendly.
• When using a pan, they do not deform.
• Enameled pans are perfectly cleaned with liquid detergents.
• Suitable for all plates except induction.
• The budget price. Compared with the novelties of glass or refractory ceramics, these products are inexpensive.
  

Disadvantages:

• Enamelled pans have a low thermal conductivity, so the water in them boils slowly.
• They are very sensitive to shocks. The enamel breaks off, and if this happens inside the product - it will have to be discarded, since harmful metal salts will penetrate into the food when cooking.
• Enamel on pan is afraid of sudden temperature changes. As a result, it can crack.
• Milk and thick porridge can burn in these saucepans.
• When cleaning enameled pots, it is not advisable to use abrasives and strong acids in order not to damage the upper protective layer.

Criteria for choosing an enameled pot?

If you, having become acquainted with the strengths and weaknesses of enamel pots, still chose the right ones for them, then you should know which pots are the best. When choosing an enamelware it is important to know some features of its production.

Quality of enamelled

coating The base of the pot is a metal bowl that is covered with vitreous enamel. High-quality and durable enamel is possible only when applied by immersion( dipping).At the same time on the outer surface of the pan there are hardly visible 2-3 dark points from the fasteners. If the manufacturer decided to save, the pan is covered with enamel by spraying. This enamel will be uneven and thin, it is very fragile and short-lived.

Important! Carefully consider the quality of the coating in the light. It should be the same everywhere.

Color of enamel

The color of the enamel inside the pan also matters. The best is the black inner surface. Safe are also white, cream, blue-gray and blue enamel colors. All the rest are toxic.

Damage to the

If, upon careful inspection, you find even the slightest crack, scratch or chip inside the pan - discard it and choose another one. Food should not come into contact with the metal that is under the enamel. It can get lead, cadmium or other toxic substances, which, accumulating in the body, will damage the kidneys, liver and bone marrow.

Important! If you damaged the enamel during operation, discard it without regret. Health is always more expensive.

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Aluminum pans

Although aluminum pans are considered by many to be "the last century", one of them in the farm will not hurt. In such dishes it is best to boil milk, boil milk porridge, it is convenient to quickly boil sausages, dumplings or eggs. It is enough to buy a small saucepan or a ladle for such purposes.

Advantages:

• These pans are light in weight.
• Comparatively cheap.
• They quickly boil water, which saves gas consumption, does not burn milk and milk porridge.
• They are unpretentious in the care. Easily laundered.

Disadvantages:

• The tendency to deformation.

Important! If you buy a modern model with a thick bottom and walls, then this problem can be avoided.

• It is not recommended to store food in these containers. From a long contact with food, it can get aluminum salts, which adversely affect the kidneys, liver and musculoskeletal system. Also, harmful compounds can be released upon contact with acidic products. Therefore, it is recommended that they prepare milk dishes( after cooking, pour them into another dish) and boil the semi-finished products( what is quickly prepared).
• When cleaning the product, do not use abrasives or metal scrapers, otherwise the surface will be scratched.
• Such dishes can not be used on an electric stove and on an induction cooker.

What should I look for when buying?

To correctly determine which firm is better than pans from this alloy, consider these conditions.

Bottom and walls:

• When choosing a saucepan, pay attention to the bottom was even.
• The bottom thickness must be at least 3 mm.
• Wall thickness - from 1,5 mm.
• The inner surface must be free from scratches, as they break the integrity of the oxide protective film.

Cover

The cover must fit snugly against the sides of the pan and should not fly off when tilted to 45 degrees.

Handles

Handles must be fastened to the sides of the pan, and not welded. Check that they do not stagger.

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Cast iron pans

Another "hello" from the past. Today they are quite rare "residents" of our cuisines. On sale, they also almost did not meet. But nevertheless, some mistresses cast-iron tanks are successfully used. Therefore, it is worth discussing their advantages and disadvantages.

Advantages:

• Cast iron pans - strong enough and resistant to mechanical damage. When cooking, you can safely use metal appliances.
• The weight of cast iron gives them additional stability.
• The porous surface absorbs fat and oil well, preventing the dish from burning.
• In these saucepans you can cook for as long as you want on the gas or in the oven. You can stew or grind meat, and pilaf and fry will turn out especially tasty.
  

Disadvantages:

• These pots can not be used on glass ceramic and induction hobs.
• They heat up for a long time, which increases the cooking time.
• Pans have a lot of weight and are afraid of falling from a height. If you drop it, it can crack.
• Cast iron pots can not be washed in dishwashers. And after washing by hand - it is necessary to wipe it dry, so that rust does not appear.
• In such dishes you can not store food for long, it can darken.

Criteria for choosing a cast iron pan

If you still decided to buy a pot of cast iron, especially for cooking pilaf for example, then you need to know the selection criteria:

1. The 3 liter pot should weigh 4-4.5 kg, not less. The bottom and walls must be thick.
2. Surface must be porous. It is this property that gives cast iron an "anti-stick" effect.

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Modern saucepans

The novelties of the modern market of kitchen ware are Teflon, ceramic, glass products. What are they convenient and which firm is better than a pan of this type?

Teflon pans

These are the best pans and the most popular for those who are trying to cook useful or diet food using the minimum amount of oil.

Advantages:

• When cooking, Teflon does not react with food and does not absorb odors.
• Food, when heated, does not stick to the surface and does not burn, even if cooked without oil.
• Quickly warm up, which reduces cooking time.
• Suitable for all plates except induction.

Disadvantages:

• Short service life. Even with gentle handling, over time, the Teflon coating becomes thinner and damaged. As a result, toxic carcinogens can enter the food.
• To avoid damaging the coating, use only silicone or wooden spatulas.
• Do not clean with a mild washcloth or abrasive.
• If thin aluminum is used as the substrate under Teflon, the capacity may be deformed from overheating( bend the bottom, for example).

Important! When choosing such dishes, pay attention to the thickness of the bottom, walls, thickness, smoothness and quality of the Teflon coating, the number of its layers.

Refractory ceramics

Such pots appeared recently on the shelves of shops, but already managed to win the love of the housewives. They are perfectly prepared meat, stew, roasts. The dishes taste like those that our grandmothers cooked in the oven.

Advantages:

• This dish is beautiful and sound. It's not a shame to bring it to the table.
• It is environmentally friendly. Ceramics does not emit any harmful compounds. And the dishes can be cooked any - even rassolnik, even pilaf.
• Easy to clean.
• Resistant to high temperature. They can be used for baking in the oven, and for cooking in the microwave.
• In such dishes it is possible to store the prepared dish for a long time.
  

Disadvantages:

• Quite a high price compared to other types of pots.
• Heats up for a long time and cools for a long time. Turn off the heating underneath it a few minutes before the meal is ready.
• Very fragile. From impact or temperature drop, they can crack.
• Do not place on fire. Be sure to put a splitter on the burner. Do not allow the liquid to boil when cooking.
• Do not use abrasives or metal scrapers during cleaning. If you scratch the icing - the food will begin to burn.

Important! You will not be mistaken with what firm is better than a pot of this material, if you choose to give preference to products with a thickness of the bottom of 4-7 mm and similar walls.

Refractory glass pans

This is also one of the novelties in the world of pots. It can cook soups, cereals, all kinds of side dishes, compotes and casseroles. But, like other types of pots, glass also has its pros and cons. Before you run to the store for the latest kitchen invention, read them.

Advantages:

• These pans are neutral to any food and do not emit any harmful substances into the food. They are hygienic and environmentally friendly.
• They do not form scale, deposits and other deposits.
• Glass pots are quite simple in care and cleaning.
• Suitable for all types of plates, except induction. Also glassware can be used in the microwave and in the oven.
• They can be washed in the dishwasher.
• These pans look stylish in the kitchen and delight the eye when served on the table.
• They can store cooked foods as much as you want.

Disadvantages:

• Refractory glass, like any other, can break from impact.
• It does not like sudden temperature changes and can crack if immediately after cooking you put the pan under cold water. Also, make sure that there is a sufficient level of liquid inside - if it completely boils, this will also lead to damage.
• Do not prepare dishes containing eggs in glassware. They stick to the bottom, even with butter. Also do not recommend in them to fry and long to extinguish dishes.
• If you have a gas cooker, when using this utensil, always place a fire spreader on the burner.

Important! When choosing, consider the quality of the glass itself - a beautiful sign will be a turquoise or bluish color, no incrustations, cracks, scratches. The lid should fit well against the walls and not slip off the vessel when tilted to 45 degrees. Give preference to European manufacturers - Tissona, Firex, Fissman.

After familiarizing yourself with useful information about the main characteristics of different types of cookware, each hostess will decide for himself which pot to choose. The main thing when buying, be vigilant and do not miss the defects, because it depends not only on the life of your pot, but also on the health of your family.